Rocky Road

300g marshmallows with roasted coconut, chopped coarsley
400g turkish delight, chopped coarsely
1/4 cup roasted blanched almonds, chopped coarsley
1/2 cup roasted shelled pistachios
450g milk or dark eating chocolate, melted

Grease two 8cm x 26cm bar cake pans and line the base and sides with baking paper, extending paper 5cm above the long sides.
Combine marshmallow, turkish delight and nuts in a large bowl. Working quickly, stir in chocolate, spread mixture into pans, push mixture down firmly to flatten top. Refrigerate until set, then cut into squares.