My Hungry Husband

I made this for a colleague’s baby shower. The pink and white marshmallows were perfectly suited to the theme (#ItsaGirl). I added turkish delight, pistachios, marie biscuits and coconut. I love that you can see the little gems of turkish delight when you cut into it. So delicious!

Rocky Road

I used this recipe from Taste Australia but substituted a few ingredients since the expectant mother could not eat raw egg. I also did not add the icing sugar because I thought it would be sweet enough.


  • 400g Milk or Dark Chocolate
  • ½ Packet Marie Biscuits (Ginger, Buttersnaps, Romany Creams), broken into pieces.
  • ¼ cup desiccated coconut
  • ½ packet Beacon chocolate coated Turkish delight, chopped.
  • Handful of chopped and toasted pistachio nuts
  • ½ cup – ¾ cup melted butter
  • 1tsp psyllium husks
  • Woolies Mini Marshmallows for sprinkling on top


  1. Melt chocolate in a bain marie/ double boiler.
  2. Add half of the butter then add the psyllium husks (replaced the egg) to the other half and mix in quickly.
  3. Mix in the other ingredients quickly then pour into a greased dish. Cover with mini marshmallows and press into the mixture.
  4. Cover and leave to set in the fridge.
  5. Cut into blocks or finger sized pieces.


I used milk chocolate but you can use either depending on your taste or what you have. You could even mix the two together. I used salted butter as it was the only one I had on hand but in a way the salt brings out the flavour of the chocolate – it did not taste salty if you’re worried about that.


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