Melted butter, for greasing
125g milk coffee biscuits
250g pink and white marshmallows
100g packet red glace cherries, halved
½ cup roasted hazelnuts, skinned, roughly chopped
750g milk chocolate melts
Grease a 25 x 16cm slice tin with butter and line with baking paper. Roughly chop biscuit and put in a large bowl.
Using wet scissors, snip marshmallows in half. Add to biscuit with cherry and hazelnut and stir until well combined.
Put 500g of the chocolate in a heatproof bowl and set over a saucepan of simmering water. Cook, stirring occasionally, until chocolate is melted and smooth. Remove from heat and set aside to cool for 5 minutes.
Pour chocolate over biscuit mixture and, working quickly, stir until well combined.
Transfer mixture to prepared tin and spread out evenly over base using a spoon.
Put remaining chocolate in a heatproof bowl and set over a saucepan of simmering water. Cook, stirring occasionally, until chocolate is melted and smooth. Spoon onto slice and use a spatula or spoon to spread out evenly. Put slice in fridge for 1 hour or until set. When firm, cut into 20 squares to serve.