Line base and sides of a 18x18cm cake tin with baking paper extending over the sides.

Half fill a medium sized saucepan with water. Bring the water to the boil over a high heat. Remove saucepan from the heat and place the chocolate in a medium sized bowl over the hot water. Make sure the bowl is not touching the water.

Stir until the chocolate is melted. Remove the bowl from the heat.

Working quickly, stir in the pistachios, dried fruit, marshmallows and coconut, if using, to combine well. Spoon the mixture into the prepared tin. Tap the tin on the bench to spread ingredients evenly. Place in the refrigerator for about 2 hours until set.

Remove the rocky road from the tin by lifting up the paper extending up the sides. Cut into 2.5 cm squares. Store in an airtight container in a cool place for up to 2 weeks.