Peanut butter pretzel rocky road

Method

• 1
  Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.
• 2
  Place half the milk and half the dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds or until melted and smooth, stirring with a metal spoon every 30 seconds.
• 3
  Combine 3/4 of the pistachios, marshmallows, 3/4 of the cherries and coconut in a large bowl. Pour over melted chocolate. Stir until mixture is well coated. Spoon into prepared pan. Press with the back of a spoon to level.
• 4
  Place remaining milk and dark chocolates in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds or until melted and smooth, stirring with a metal spoon every 30 seconds. Pour over mixture in pan. Tap pan on bench to remove air bubbles.
• 5
  Finley chop remaining pistachios. Top rocky road with peanut butter pretzels, pretzels, pistachios and remaining cherries. Refrigerate for 4 hours or until firm.
• 6
  Remove rocky road from fridge. Stand for 30 minutes. Using a hot knife, cut into pieces. Serve.