150 g dark chocolate, chopped
125 g butter, chopped
2/3 cup Chelsea Caster Sugar
1 egg, lightly beaten
3/4 cup plain flour
1/4 cup self-raising flour, sifted

Rocky road
125 g mixed marshmallows, chopped
1/2 cup red glace cherries, halved
1/2 cup mixed unsalted nuts, roughly chopped
1/3 cup desiccated coconut
500 g milk chocolate, chopped, melted

Preheat oven to moderate, 180°C. Lightly grease and line an 18 x 28cm slice pan, extending paper 2cm above edge of pan.
Combine chocolate and butter in small saucepan on low. Stir until smooth. Cool for 10 minutes.
Stir through Chelsea Caster Sugar and egg. Fold in flour. Spread mixture into prepared pan. Bake for 15-20 minutes until firm. Cool to room temperature.
To make rocky road, in a clean bowl, combine marshmallows, cherries, nuts and coconut. Stir in chocolate.
Spoon chocolate mixture evenly over base. Chill for 1 hour until firm.
Cut into squares with a hot knife.

Recipe in partnership with Woman's Day.