• 125 grams butter, room temperature
  • ⅓ cup caster sugar
  • 1 cup plain flour, sifted
  • 1 x (395 g) can sweetened condensed milk
  • 1 cup shredded coconut
  • 1 cup pistachios
  • ½ cup dried cranberries
  • ½ cup glace cherries, halved
  • 1½ cup mini baking marshmallows
  • 2 x (200 g) block white baking chocolate, broken into small pieces
  • Prepare the barbecue for indirect cooking over medium-low heat (170° to 180°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
  • Place the butter and sugar in a medium bowl and beat until pale and creamy. Stir in the flour and mix until soft a dough forms. Press the dough into the bottom of a Weber Ware Frying Pan or a shallow baking dish.
  • Bake the base over indirect medium-low heat, with the lid closed, until lightly browned, about 10 minutes.
  • While the base is baking, mix the condensed milk, coconut, pistachios, cranberries, and cherries in a medium bowl. Once the base is cooked, gently pour and spread the condensed milk mixture over the base. Close the lid and continue to cook the slice for a further 10 minutes.
  • After 10 minutes, carefully push the marshmallows into the slice. Continue to cook the slice for a further 5 minutes.
  • Remove the slice from the barbecue and set aside to cool.
  • Melt the baking chocolate in a microwave oven. Spread the melted chocolate over the slice. Leave the slice to set overnight.
  • Once the slice has set, cut into squares and store in the fridge.