Ingredients
The following ingredients have 10 Servings
- 1 cup self raising flour –sifted
- 1 cup desiccated coconut
- ½ cup brown sugar
- 1 cup crushed cookie crumbs (ones that you would use for cheesecake base)
- 1 ½ sticks of butter – melted (if using Australian, Canadian or UK cups which are bigger. Use 180 grams butter)
- 3 tablespoons of berry jelly/jam
- 4 cups marshmallows
- ¼ cup of milk chocolate (melted.)
Instruction
- Preheat oven to 180 degrees Celsius/360 degrees Fahrenheit.
- Mix the flour, coconut, brown sugar and crushed cookies in a bowl.
- Add the melted butter and mix until all the dry ingredients are wet.
- Line a baking tin (7 x 11 inch) with baking paper and then pour in the cookie mixture. Press into the tin firmly and bake in the oven for 20 minutes or until golden and cooked.
- Take it from the oven and while it is still warm, spread an even layer of the jelly/jam and then arrange the marshmallows over the surface so they fit closely together. Bake for another 10-12 minutes until the marshmallows have melted, spread and toasted on top.
- Drizzle with melted chocolate.
- Leave to cool completely before slicing with a knife into squares (a hot knife will make this easier) store in an airtight container.
