Coconut Rough Rocky Road

Serves: 6

Ingredients:

• 250 g Whittaker's 50% cocoa Dark Block chocolate
• 250 g Whittaker's Creamy Milk chocolate
• 1 cup desiccated coconut
• 3/4 cup raspberry liquorice, chopped into chunks
• 1/4 cup roasted peanuts
• 1/2 cup marshmallows, cut in half
• 1/2 cup Fresh As freeze-dried raspberries (optional)

Instructions:

1. Grease an 18 cm x 18 cm baking tin and line with baking paper, allowing extra to hang over the edges for easy removal.
2. Break the chocolate into pieces and melt gently in a metal bowl over a pot of hot water.
3. In a large bowl, combine all other ingredients and half of the freeze-dried raspberries (if using).
4. Pour the melted chocolate over the mixture and stir to coat evenly.
5. Pour into the prepared tin and spread evenly. Smooth the top with a spatula and tap the tin on the bench to release air bubbles.
6. Sprinkle the remaining freeze-dried raspberries on top, if using.
7. Refrigerate for 3 hours or until firm.
8. Remove from the tin, allow to soften slightly, and slice into pieces.