Ingredients:

• 1 1/2 cups (50g) cocoa bombs (like cocoa pops)
• 1 cup (130g) mixed dried fruit
• 1/2 cup (50g) desiccated coconut
• 2 cups (100g) marshmallow
• 2 tablespoons (60g) fat reduced butter.

Chocolate icing Ingredients:

• 1 1/2 cups (145g) icing sugar
• 1 tablespoon (20g) cocoa
• 1 teaspoon (10g) fat reduced soft butter
• 1 tablespoon (30ml) milk (appox).
• Hot water

Method:

1. Grease 25x30cm shallow baking tray.
2. Combine cocoa bombs, fruit and coconut in mixing bowl.
3. Combine marshmallows and butter in a saucepan, stir continuously over heat WITHOUT BOILING, until marshmallow and butter are melted.
4. Stir marshmallow and butter into cocoa bombs mixture.
5. Press evenly into baking tray.

Icing Method:

1. Sift icing sugar and cocoa into small heatproof bowl.
2. Stir in butter and enough milk to make stiff paste.
3. Stir, adding hot water until icing is spreadable.
4. Spread icing over cocoa bombs mix.