Chocolate Raspberry Rocky Road

• 1 pkt Little Beauties Freeze-Dried Raspberries, divided
• 250g milk choc chips/buttons, 
• 150g white chocolate chips/buttons
• 125g plain biscuits, roughly crushed*
• 95g coconut*
• 140g marshmallows, chopped
• 25g peanut butter
• *Plus extras for decoration

1. Line a 20cm x 30cm slice tin with baking paper. 
2. Place the coconut in a dry, non-stick frypan over a medium heat and gently toast, tossing frequently until the coconut begins to turn a golden brown. Remove from the pan immediately and set aside in a bowl to cool. 
3. Place the milk chocolate into a microwave-proof bowl and add the peanut butter. Microwave on half-power for 60 seconds. Remove and stir. Return to microwave in 30 second bursts until the chocolate is almost melted. Remove and stir until completely smooth.
4. Gently stir in the marshmallows, biscuits, coconut, cashews, half of the raspberries and boysenberries. 
5. Spread the chocolate into the slice tin and top with the remaining berries, extra cashews, a sprinkle of coconut and a few roughly crushed biscuits. 
6. Leave to set for an hour.
7. Melt the white chocolate in the microwave on half-power for 30 seconds bursts until completely melted. Drizzle the white chocolate over the top of the slice and place the remaining raspberries on top
8.  Refrigerate until completely set then cut into small squares.
9. These are best eaten within a few days but will keep in an airtight container in the fridge for up to ten days. 

Little Beauties