3 oz raw macadamia wholes and
7 oz marshmallows
2 ½ oz glace cherries, chopped
1 oz desiccated coconut
18 oz chocolate
Toss together the macadamias, marshmallows, cherries and coconut
and scatter over the base of a lined cake tin.
Melt the chocolate in a double saucepan or in a microwave and pour
evenly over the top of the base, smoothing the melted chocolate out.
Refrigerate until set, then cut into pieces with a hot sharp knife. Best
stored in a sealed container and kept in a cool place. If stored in the
refrigerator, it will keep for up to 2 weeks.
Great for lunches on the go or taking on a picnic. To save on sticky fingers you could serve each portion in a paper cup case.