Ingredients
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
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
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Process biscuits in a food processor until finely crushed. Transfer to a large bowl. Stir in coconut.
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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.
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Cook in a moderate oven (180C) for about 8 to 10 minutes, or until light golden. Remove. Cool for 15 minutes.
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Spread jam evenly over base. Sprinkle with remaining marshmallows. Return pan to moderate oven.
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Cook for a further 10 to 12 minutes, or until marshmallows are just melted and lightly browned. Remove. Cool completely in pan.
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Using baking paper, lift slice from pan. Cut into bars. Dust with sifted icing sugar (optional).
