Coconut and Dark Chocolate Rocky Road

Sweet and moreish, this treat will last for up to a week in the fridge (if you haven't eaten it all by then). Make sure you wrap it up well in clingfilm before chilling, as chocolate tends to take on the other flavours around it, and no one wants their rocky road tasting of celery.





For the rocky road:
200g of dark chocolate
100g shortbread biscuits, bashed into small peices
50g desicated coconut (plus more for sprinkling)
50g glacé cherries, halved
100g mini marshmallows (or normal sizes ones chopped into quarters)

Line a 20cm round cake tin with some clingfilm.
Place the cherries, biscuits, coconut and marshmallows into a bowl.
Melt the chocolate and add it to the bowl.
Stir until everything is combined.
Place the mixture into the prepared cake tin, pressing down as you go.
Sprinkle over some more coconut and chill for at least an hour, or until set.
Slice and serve!