400g milk chocolate (good quality)
200g marshmallows, cut in ½
1 cup shredded coconut
1 cup crushed peanuts
½ cup raspberry jellies/lollies, cut in ½
- Break up chocolate into pieces and place in a glass bowl, melt in microwave oven on high for approximately 1 minute 30 seconds (900-1000w) stir, if still not fully melted microwave for another 20 seconds.
- Combine the rest of the ingredients in a large bowl, pour in melted chocolate. Mix well.
- Pour mixture into a slice tin lined with baking paper, smooth out mixture and press down gently.
- Refrigerate until firm approximately 2 hours.
- Cut into squares.
- Be very careful when melting chocolate in the microwave small bursts at a time and stir after each burst of microwave power, as chocolate can look unmelted as it holds its shape. Overcooked chocolate has a burnt smell and taste, it is dry not smooth and runny.
- Keep water or moisture away from choclate when melting as one drop can ruin the chocolate.
- If you have an induction cooktop, chocolate can be melted in a saucepan straight on the hotplate on the lowest temperature
- Chocolate can also be melted in a double saucepan on the stove or in a bowl sitting in a saucepan over simmerinmg water.
- Other variations of this recipe; Chocolate use dark or white or combine the two for a marble look. Nuts; use macadamia, pistachio or almonds. Jellies/lollies; use glace fruits such as pineapple, apricots, mango, paw paw or a good turkish delight.