Red’s ‘Rocky Road’ recipe

Red’s Hot Letter this week goes to Georgia Kyd from Paeroa.  She sent us in a great Rocky Road recipe:

Rocky Road
Ingrediants
250g (1ox / 1/4 cup coconut)
100g (3 1/2 oz) white marshmallows
100g (3 1/2oz) pink marshmallows
70g (2 1/2 oz or 1/2 cup) unsalted peanuts
375g (13oz) dark chocolate melts (buttons)

METHOD
1) Line a shallow 28x18cm (11 1/4 x 7 inch) cake tin with foil.  Sprinkle half of the coconut over the bast of the tin.

2) Cut the marshmallows in half and arrange in the tin, alternating colours and leaving a little space between the pieces.  Sprinkle the remaining coconut, nuts and cherries in the spaces between the marshmallows and around the edge of the tin.

3) Place the chocolate in a heat proof bowl.  Put the bowl over a saucepan of simmering water and stir until the chocolate has melted.  Cool slightly.  Pour over the marshmallow mixture.

4)Tape the tin gently on the bench to settle the chocolate.  Leave to set.  When firm, cut into pieces with a sharp knife and enjoy.