Rocky Road Slice
A chocolate treat for those of us who can't buy rocky road bars from the supermarket.

Base
1 cup flour
½ teaspoon baking powder
3 tablespoons cocoa
¾ cup caster sugar
¾ cup coconut
125g oil based margarine, melted
1 egg

Topping
150g soy or dairy-free chocolate (we use Rapunzel Swiss Bittersweet)
2 tablespoons golden syrup
2 cups icing sugar
3 tablespoons cocoa
½ teaspoon vanilla essence
1 teaspoon oil based margarine, melted
about 3 tablespoons hot water
about 25 marshmallows
½ liquorice allsorts, chopped
½ cup toasted coconut
½ cup roasted nuts (peanuts or cashews)

Base
Sift flour, baking powder and cocoa into a bowl. Stir in caster sugar and coconut. Add margarine and egg and mix well.

Spread over the base of a greased 20 x 20cm baking tin. Bake at 180°C for 20 to 25 minutes. Cool while preparing topping.

Topping
Sift icing sugar and cocoa into a bowl. Add vanilla and margarine. Add suffiecent hot water to make a smooth but not too runny consistency.

Melt chocolate and golden syrup in a stainless steel bowl over a bowl of boiling water. Add to icing mixture and mix until well combined.

Add marshmallows, liquorice allsorts, coconut and nuts to melted chocolate mixture. Mix well. Spread over base.

Cover and chill for 3 hours. When set, cut into slices and keep in fridge.