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Export 7 ingredients for grocery delivery
Step 1
Grease two 8cm x 26cm (3-inch x 10¼-inch) bar pans.
Step 2
Sprinkle gelatine over the water in small bowl. Combine sugar and the extra water in small saucepan; cook, stirring, over low heat, until sugar dissolves. Stir in gelatine mixture; bring to the boil. Boil, without stirring, 8 minutes. Remove from heat, stir in juice and extract. Divide mixture among two small bowls; tint one mixture pink. Cool to room temperature.
Step 3
Beat gelatine mixtures with electric mixer on high speed about 8 minutes or until very thick; spread into pans. Cover; refrigerate 1 hour or until set.
Step 4
Place large piece of baking paper on bench; sprinkle with coconut. Turn marshmallow from pans onto paper; turn to coat in coconut. Using a hot knife, cut marshmallow into 2cm pieces; reserve remaining coconut.
Step 5
Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with foil.
Step 6
Melt chocolate and butter in medium heatproof bowl over medium saucepan of simmering water (do not allow water to touch the base of bowl). Remove bowl from heat.
Step 7
Spread 1/2 cup of the chocolate mixture over base of pan. Arrange marshmallows on chocolate in pan; top with reserved coconut, cherries and peanuts. Drizzle remaining chocolate over mixture. Cover; refrigerate 2 hours. Serve cut into pieces.
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