FÊTE 02RECIPES

FÊTE 02RECIPES

I N G R E D I E N T S

2 5 0 G M A R S H M A L L O W S , C H O P P E D

1 5 0 G G L A C É C H E R R I E S

½ C U P D E S S I C A T E D C O C O N U T

6 M C V I T E S D I G E S T I V E B I S C U I T S

5 0 0 G D A I R Y - F R E E C H O C O L A T E

M E T H O D

Line a lamington tray with baking paper. Sprinkle the coconut and toast

in a hot oven until golden brown. Remove from oven and allow to cool.

In a bowl, mix the chopped marshmallows (we used Pascal), glacé cherries

and broken biscuit pieces. Stir in cooled coconut.

Return mixture to lined lamington tray, spreading evenly.

In a microwave-safe bowl, break the chocoloate into chunks (we used

Sweet William). Heat chocolate until melted.

Pour melted chocolate over the marshmallow mix ensuring even coverage.

Refrigerate and when cold, cut into pieces for serving.

R O C K Y R O A D

A D A P T E D F R O M A R E C I P E B Y W W W . Q U E E N B E E A L L E R G Y F R E E . B L O G S P O T . C O M . A U

T H I S R E C I P E M A Y N O T B E S U I T A B L E F O R E V E R Y O N E A N D I S P R O V I D E D I N G O O D F A I T H A S A S U G G E S T I O N O N L Y . W H E N C O O K I N G F O R P E O P L E W I T H F O O D A L L E R G I E S , P L E A S E C H E C K T H E I N G R E D I E N T L I S T C A R E F U L L Y T O E N S U R E I T D O E S N O T C O N T A I N A N Y K N O W N A L L E R G E N S .

F O R M O R E I N F O R M A T I O N O N F O O D A L L E R G I E S V I S I T W W W . A L L E R G Y F A C T S . O R G . A U