Amy Cooper

Ingredients

• 300 g pink marshmallows
• 300 g turkish delight
• 1/4 cup shelled pistachio nuts
• 450 g  good quality white chocolate

 

Method

Grease two 8 cm x 26 cm bar cake tins. Line base and sides with baking paper. Chop marshmallows and turkish delight into small pieces. Melt the chocolate in the microwave or in a double boiler. Combine turkish delight, marshmallows and nuts in a large bowl, working quickly, stir in the melted chocolate. Spread the mixture into the prepared tins and press mixture down firmly to flatten the top. Refrigerate until set then cut as required

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

Method