Tropical Rocky Road

Course: sweet treat Makes: 12

400 g (14 oz) white chocolate 100 g (3½ oz) coconut oil, melted 150 g (5½ oz) white mini marshmallows 100 g (3½ oz) desiccated coconut 80 g (2¾ oz) dried papaya cubes 80 g (2¾ oz) dried pineapple cubes 80 g (2¾ oz) red glacé cherries

100 g (3½ oz) pistachio nuts, de-shelled

1 Line a 20 x 30 cm (12 x 8 in) baking tray and set aside.

2 Put the white chocolate in a large bowl set over a pan of simmering water and heat gently

Prep time: 2 hours Cook time: 0 mins until the chocolate is fully melted.

3 Add the melted coconut oil and stir together, then remove the bowl from the heat and set aside.

4 In another large bowl, combine all but a handful of the dry ingredients, then pour the melted chocolate over the top and stir it all together.

5 Spread the mixture out in the prepared tray then sprinkle over the remaining handful of dry ingredients to decorate.

6 Place in the fridge to set for 30 minutes, then remove and cut into 12 bars.