375g packet Scotch Finger biscuits
1/3 cup desiccated coconut
125g unsalted butter, chopped
100g packet pink and white mini marshmallows
1/3 cup raspberry jam
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Process biscuits in a food processor until finely crushed. Transfer to a large bowl. Stir in coconut.
Place butter and ¾ cup of the marshmallows in a small saucepan. Add ¼ cup hot water. Stir over a medium heat until melted and smooth. Add to biscuit mixture. Stir until well combined. Press firmly over base of prepared pan.
Cook in a moderate oven (180C) for about 8 to 10 minutes, or until light golden. Remove. Cool for 15 minutes.
Spread jam evenly over base. Sprinkle with remaining marshmallows. Return pan to moderate oven.
Cook for a further 10 to 12 minutes, or until marshmallows are just melted and lightly browned. Remove. Cool completely in pan.
Using baking paper, lift slice from pan. Cut into bars. Dust with sifted icing sugar (optional).