These chewy, nutty, chocolaty squares are very easy to make, they are delicious for afternoon tea or a casual summer picnic with friends.

It is worth spending a few minutes weighing out all your ingredients before you start to make them.

When I have made rocky road in the past all the ingredients are all stirred together but this version is made in 3 layers which I thought made it more scrumptious.

125g butter

20g cocoa

100g caster sugar

1 egg, lightly beaten

80g desiccated coconut

60g chopped walnuts

200g sweet biscuit crumbs, I used digestives

200g milk chocolate, broken up

200g dark Chocolate, broken up

300g of mixed pink & white mini marshmallows

50g flaked almonds

100g glace cherries

Method

Grease a 24cm x 24cm brownie pan.

Combine butter, cocoa and sugar in saucepan, stir constantly overheat without boiling until sugar is dissolved, transfer to large bowl.

Stir in egg, coconut, walnuts and biscuits. Press mixture evenly over base of pan. Refrigerate for 30 minutes or until firm.

Melt half the chocolate over hot water, remove from heat. Stir in marshmallows and almonds, spread over base, sprinkle with cherries.

Melt remaining chocolate over hot water, drizzle over the top and refrigerate until set before cutting.

Cut into 20 pieces