Ingredients:

• 1 x 250gram pkt lolly snakes
• 2 x 200g blocks milk chocolate
• 1 x 100g pkt mini marshmallows (or cut large size into small pieces)
• 1 cup roasted unsalted peanuts (whole or crushed)
• 1 cup desiccated coconut

Method:

1. Grease a slice tin & line base with baking paper, extending paper above edges of pan
2. Melt milk chocolate.
3. Using scissors, snip snakes into 1 cm lengths. Combine snakes with remaining ingredients in a separate bowl & mix well. Add melted milk chocolate and mix well.
4. Spoon mixture into pressed pan, pressing mixture firmly with back of spoon. Cover & refrigerate several hours or until set.
5. Stand for 10 minutes at room temperature before cutting.