Categories: Festive Season

Ingredients

• 2 cups pink and white marshmallows
• 3/4 cup dried strawberries
• 1/2 cup dessicated coconut
• 1/2 cup shelled pistachios
• 500 grams white chocolate

Directions

1. Line square 21cm tin with baking paper.

2. Chop marshmallows and strawberries into quarters.

3. Toss them in a bowl with the coconut, to coat.

4. Gently melt chocolate, so it remains lukewarm.

5. Quickly stir in dry ingredients.

6. Turn mixture into prepared tin and smooth top.

7. Refrigerate until chilled and set.

8. Cut into squares with hot knife.

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