Macadamia and White Chocolate Rocky Road

Cook Time 20 minutes plus chilling time

Serves 6

Ingredients

500g white chocolate 

2 tbsp coconut oil

1 cup mini marshmallows (pink and white)

8-10 store-bought mini meringues, roughly chopped  

¾ cup roasted macadamia nuts

8 plain biscuits

½ cup red glace cherries, halved 

3 tbsp coconut flakes

Method

Line a slice tin (about 20 × 30 cm) with baking paper.

Melt the chocolate and coconut oil in a bowl set over a pot of simmering water on low heat.

Stir through marshmallows, meringues, biscuits, and ⅔ of the macadamias until well coated.

Pour into the prepared tin and smooth the top. Scatter over the glace cherries, coconut flakes and remaining macadamias, and refrigerate for 2–3 hours or until firm.

Slice into squares or rough chunks to serve.