• Line a 8" square pan, line with parchment paper.

Make the Rocky Road Candy:

• Add chocolate to a heat safe large bowl. place over a simmering pot of water to melt (water should not come too close to the bottom of the bowl.

  Use a rubber spatula to stir up once it melts. When almost melted, add butter, golden syrup and coconut cream. Stir until melted together and smooth.
• Carefully remove bowl and let cool 10 minutes. Add remaining ingredients: shortbread, marshmallows, walnuts and macadamia nuts. Stir to coat.

  NOTE: Add some mix-ins on the top too or a pretty look.
• Pour in to the prepared pan. Let set at room temperature, or refrigerate until just set.

  Remove from the parchment paper to a cutting board. Using a sharp knife cut into squares under on inch (a serrated knife works great.)
• I like to cut into rectangles too.

  Cut in rows 8" x 6" = 48 candies; 9" x 6" = 54 candies

To make Pink Colored Marshmallows naturally:

• For a natural pink color: Use dehydrated freeze-dried strawberries and raspberries (available at Trader Joe's) - grind to a powder in a spice grinder.
• Melt 3/4 teaspoons of coconut oil in a medium sized bowl add 1 1/2 cups mini marshmallows and stir to coat them evenly. Sprinkle in 2 teaspoons of raspberry/strawberry powder and stir gently to coat.