Chocolate Berry Slice

250g packet plain sweet biscuits, crushed
90g unsalted butter, melted
750g dark choc melts
1 cup dried cranberries
1.2 cup pistachios
1.5 cups shredded coconut
pink food colouring

1. Line base and sides of a lamington tin with baking paper. Combine biscuit and butter in a large bowl.
2. Put choc in a large bowl over a saucepan of simmering water, stir until melted and combine with biscuit mixture.
3. Add cranberries, pistachios and 1 cup coconut to biscuit mixture. Stir to combine. Spoon into prepared tin and press down with back of spoon.
4. Put remaining coconut and 2-3 drops of food colouring in a snap-lock bag. Seal, then shake bag until cocnut turns pale pink. Sprinkle slice with coconut. Refrigerate for 30-40 mins or until firm.