Grease 19cm deep square cake pan; line base and sides with 2 strips baking paper, extending paper 2cm above sides.

Stir chocolate with a metal spoon in medium heatproof bowl over saucepan of simmering water until melted.

Cool 5 minutes.

Combine remaining ingredients in large bowl. Stir in chocolate, working quickly; spread mixture into prepared pan.

Sprinkle over extra coconut.

Refrigerate for 2 hours or until firm before cutting.

Notes

• If you prefer, omit the turkish delight and replace with more marshmallows.
• This recipe also works well when milk or dark chocolate is used instead of white chocolate.
• This recipe was created by Kellogg’s nutritionists.