Step 1

Grease a 7cm deep, 19cm (base) square pan. Line with baking paper, allowing a 2cm overhang on all sides.

Step 2

Place chocolate, butter and icing sugar in a saucepan over medium-low heat. Cook, stirring, for 8-10 minutes or until melted and smooth. Remove from heat. Transfer to a bowl. Set aside for 5 minutes.

Step 3

Stir in biscuits, marshmallows, cherries and coconut. Spoon into prepared pan. Using the back of a fork, press mixture into pan. Cover, refrigerate for 4 hours or until firm. Cut into pieces