prepare biscuit base:
preheat oven to 180 degrees celcius
mix in a bowl self raising flour, brown sugar, almond meal and butter.
pour biscuit base in a slice baking tin 18cm x 28cm and press firmly and evenly into the bottom, bake for 8 minutes.
after 8 minutes, open the oven door and evenly sprinkle the marshallows evenly over the biscuit base and bake for another 5 minutes until the marshmallows are melted. remove from oven
mix the melted milk chocolate with the pouring cream and quickly stir in the mixed nuts, desicated coconut and white and dark chocolate chips and pour over marshmallows while it is still warm.
allow to cool completely and place in fridge for at least an hour before slicing. ENJOY!
while the biscuit base is cooking, it would be ideal to prepare to chocolate mixture so as the biscuit marshmallow base comes out of the oven the mixture can be poured over.
allow at least 2-3 minutes before pouring the chocolate mixture over the marshmallows