250g pink and while marshmallows, halved
1 cup unsalted peanuts, roughly chopped
100g glace cherries, halved
1 cup shredded coconut
350g dark chocolate, chopped
Line the base of a shallow 20cm square cake tin with baking paper or foil, leaving it to hang over two sides. Mix togther the marshmallows, peanuts, cherries and shredded coconut.
Put the chocolate in a heatproof bowl. Half fill a pan with the water and bring to the boil. Remove from the heat and place the bowl over the pan, making sure it is not sitting in the water. Stir occasionally until the chocolate has melted.
Add the chocolate to the marshmallow mixture and mix. Press evenly into the tin. Refrigerate for several hours, or until set. Lift out and cut into small pieces. Store in an airtight container in the fridge for up to two weeks.