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1
line base of a 18 x 28 cm tin with baking paper.
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2
place chocolate in a medium heatproof bowl.
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3
stand the bowl over a small pan of simmering water and stir until the chocolate has completely melted and is smooth.
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4
remove the pan from the heat but leave the bowl over the pan to keep the chocolate soft.
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5
roughly spread about 1/4 of the melted chocolate over the base of the tin.
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6
place the marshmallows, nuts and cherries randomly over the chocolate and press lightly to stick, sprinkle the coconut over if using.
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7
pour remaining chocolate over the ingredients in the tin, tapping tin on work bench to ensure chocolate is distributed evenly between the gaps.
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8
refrigerate for 20 minutes or until set.
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9
carefully lift out of tin, remove paper and cut into pieces to serve.
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10
refrigerate for up to 5 days.
