Diane's Delights
A sweet marshmallow and coconut traybake, topped with white chocolate and flaked almonds.
Ingredients
- 4 oz or 110g butter
- ½ can condensed milk (approx. 7oz/200g)
- 4 oz or 110g desiccated coconut
- 8 oz or 225g Rich Tea or Marie biscuits, crushed
- 6 oz or 175g marshmallows, chopped
- 8 oz or 225g white chocolate, to cover
- flaked almonds/chopped nuts/sprinkles
Instructions
- Place the butter, coconut and condensed milk in a small saucepan and cook gently until the butter has melted. Set aside to cool.
- Crush the biscuits, leaving some slightly larger pieces for texture. Mix with the chopped marshmallows, then stir in the cooled coconut mixture.
- Press firmly into a lined 20cm/8in square traybake tin and leave to set.
- Spread with the melted white chocolate and top with chopped nuts (or sprinkles).
- Cut into squares and enjoy!