3 x 180g blocks milk chocolate
1 x 180g block dark chocolate
280g bag white and pink marshmallows
½ x 125g packet Biscoff, roughly broken
200g rose-flavoured Turkish Delight, halved if pieces are large
120g bag blanched almonds, toasted
White chocolate, to drizzle (optional)
Line a 20 x 30cm lamington pan with baking paper, letting edges overhang.
Put milk and dark chocolate in a large heatproof bowl and sit over a saucepan of gently simmering water. Stir until melted. Remove.
Gently fold marshmallows, Biscoff, Turkish delight and almonds through melted chocolate and transfer to prepared pan. Using the back of a spoon, gently ease into sides.
Chill for 2 hours, or until fully firm. Drizzle with white choc, if using. Use baking paper to remove from pan. Cut into bars. Store in fridge in an airtight container for up to 2 weeks.