How to make it

  • preheat oven to 160c. brush two 26x8x4.5cm bar tins with melted butter or oil and line with baking paper
  • using electric beaters beat butter and sugar until light and creamy transfer to large bowl. using a metal spoon fold in combined sifted flour and cocoa mix well. divide mixture into the two tins evenly press mixture into tins with finger tips. bake for 20-25 minutes or until lightly coloured. stand in tins to cool
  • top bases randomly with marshmallows cherries and nuts
  • place chocolate and shortening in medium heatproof bowl. place bowl over pan of simmering water and stir until chocolate has melted and mixture is smooth. cool slightly
  • spoon chocolate mixture over both slices . tap tins gently on the bench to distribute chocolate evenly allow chocolate to set . cut slices into squares or fingers

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