I adapted a recipe from the NZ House and Garden magazine that was for Chocolate mint marshmallow slice. Here is my version.
250 gms (one packet) of super wine biscuits
2 tbsp cocoa powder
150 gms shredded coconut
300 gms melted butter
400 gms Marshmallows
250 gms dark chocolate drops
2/3’s cup milk
6 tsp gelatin
4 tbsp warm water
1/4 cup raspberry powder (plus more for dusting)
2 cups of cream lightly whipped
Line the base of a slice tin (about 18cm x 28cm) with baking paper. Place biscuits, coconut and cocoa in a food processor and pulse until finely crushed. Add butter and mix well. Press into tin and chill.
Combine marshmallows, chocolate and milk in a medium saucepan and heat gently until melted and smooth.
Meanwhile, sprinkle gelatin over water and let swell for 5 minutes.
Stir gelatin and raspberry powder into marshmallow mixture until gelatin is dissolved. Cool 5-10 minutes until thickened then fold in whipped cream.
Pour mixture over base and chill at least 3 hours before slicing. Dust with more raspberry powder.