1cupcrushed cookie crumbsones that you would use for cheesecake base
1 ½sticks of butter – meltedif using Australian, Canadian or UK cups which are bigger. Use 180 grams butter
3tablespoonsof berry jelly/jam
4cupsmarshmallows
¼cupof milk chocolatemelted.
Instructions
Preheat oven to 180 degrees Celsius/360 degrees Fahrenheit.
Mix the flour, coconut, brown sugar and crushed cookies in a bowl.
Add the melted butter and mix until all the dry ingredients are wet.
Line a baking tin (7 x 11 inch) with baking paper and then pour in the cookie mixture. Press into the tin firmly and bake in the oven for 20 minutes or until golden and cooked.
Take it from the oven and while it is still warm, spread an even layer of the jelly/jam and then arrange the marshmallows over the surface so they fit closely together. Bake for another 10-12 minutes until the marshmallows have melted, spread and toasted on top.
Drizzle with melted chocolate.
Leave to cool completely before slicing with a knife into squares (a hot knife will make this easier) store in an airtight container.