Chocolate swirl rocky road

Makes 28 fingers

Ingredients
* 1 1/2 cups (100g) shredded coconut
* 1 1/4 cups (100g) flaked almonds
* 400g dark chocolate, chopped
* 1 tbs vegetable oil
* 400g white chocolate, chopped
* 150g white marshmallows, quartered using scissors


Method
1. Preheat the oven to 180°C. Spread coconut and almonds on separate baking trays. Toast coconut for 1-2 minutes, stirring once, and toast nuts for 3-4 minutes, until both are lightly toasted.
2. Lightly grease a 20cm x 30cm lamington pan and line the base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging the edges of the pan.
3. Stir the dark chocolate in a heatproof bowl over a saucepan of simmering water until smooth (make sure the bowl doesn't touch the water). Stir in 2 teaspoons of the oil, then allow to cool for 10 minutes.
4. Meanwhile, melt the white chocolate in a bowl over a pan of simmering water until smooth (ensure the bowl doesn't touch the water). Stir in the remaining 2 teaspoons oil and cool for 5 minutes.
5. When cooled, stir the marshmallows into the dark chocolate, and the almonds and coconut into the white chocolate.
6. Drop alternate spoonfuls of each chocolate mixture into the pan. Drag a skewer through the mixtures to create a marbled pattern. Tap the pan on bench to settle, then chill for 1 hour or until set.
7. Cut the block in half into 2 long strips, then crossways into 2cm-wide fingers to form 28 bars, or cut into smaller pieces.

Notes & tips
* Rocky road will keep in the fridge, in an airtight container, for up to 1 month.

Source
delicious. - Page 96
Recipe by Kate Nichols