WHITE CHOC RASPBERRY ROCKY ROAD
MAKES 24 PREP AND COOK: 20 MINS
120g packet blanched almonds
2 x 180g blocks white chocolate, chopped
180g pink and white marshmallows, halved
½ x 150g packet raspberry licorice twists, chopped
½ cup shredded coconut
1 Grease an 18cm x 28cm rectangular slice pan. Line base and two long sides with baking paper, extending paper 2cm above pan edges.
Scatter almonds over an oven tray. Cook in a moderate oven (180°C)