Jewelled rocky road

Grease two 3cm-deep, 18cm x 28cm slice pans. Line bases and sides with baking paper, extending paper 2cm from edge of pan.

Place dark and milk chocolate in a large microwave-safe bowl. Microwave on medium (50%) for 3 to 4 minutes or until melted and smooth, stirring with a metal spoon every 30 seconds.

Meanwhile, combine hazelnuts, almonds, jubes, marshmallows and coconut in a large heatproof bowl. Add chocolate. Mix well to coat. Divide mixture between prepared pans, pressing with the back of a spoon to level. Tap pans on bench to remove any air bubbles. Smooth top. Refrigerate for 4 hours or until firm. Remove from fridge 30 minutes before cutting into squares with a hot knife. Serve.