Makes 16 squares.
540g dark chocolate broken into pieces
125g arrowroot biscuits
1/4 cup shredded coconut
1/2 cup pistachio kernels
100g glace cherries, halved
60g butter, chopped
1. lightly grease a 19cm square cake pan, line base and sides with baking paper allowing a 2cm overhang on all sides. Place chocolate and butter in a bowl over a saucepan of simmering water and melt, stirring til smooth.
2. break biscuits into pieces. Add biscuit, coconut, pistachios and cherries to chocolate mixture. Stir to combine.
3. Spoon into prepared pan. Smooth surface and refrigerate overnight or until firm.
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