A recipe from the Good Food collection.
400g white chocolate, chopped
250g pink and white marshmallows, chopped
150g dried strawberries or Turkish delight, roughly chopped
45g (¾ cup) shredded coconut, toasted
100g shortbread biscuits, roughly chopped
400g milk chocolate, chopped
1. Lightly grease a 16cm×26cm baking tin and line the base with baking paper, extending the paper over the long sides for easy removal later.
2. Place the white chocolate in a heatproof bowl. Half-fill a saucepan with water, bring to the boil and remove from the heat. Sit the bowl over the saucepan, making sure the base of the bowl doesn't touch the water. Stand, stirring occasionally, until the chocolate has melted. Cool slightly. Pour into the prepared tin.
3. Sprinkle the marshmallow pieces, strawberries or Turkish delight, coconut and biscuit pieces over the chocolate base.
4. Melt the milk chocolate in a heatproof bowl over a saucepan of just-boiled water, making sure the base of the bowl doesn't touch the water. Cool slightly. Pour over the base and filling, then refrigerate until set. Cut into squares and serve.