- 250 g (9 oz) pink and white marshmallows, halved
- 160 g (5½
- Line the base and two opposite sides of a shallow 20 cm (8 inch) square cake tin with foil.
- Put the marshmallows, peanuts, cherries and coconut into a large bowl and mix well.
- Put the dark chocolate in a small heatproof bowl. Bring a small sauce