Wagon Wheel Slice

Preheat oven to 180°C (fan forced).

In a bowl, combine the coconut, flour, vanilla, salt, sugar and melted butter.

Press the mixture evenly into a lined 20x20cm baking tin.

Bake for 20 minutes or until golden.

Spread the biscuit base with the raspberry jam, making sure it's a smooth, even layer.

Cover the jam layer completely with marshmallows. Return to the oven for 3 minutes to slightly melt the marshmallows. Press gently to squash and remove any gaps.

Melt the chocolate and coconut oil together in the microwave until smooth. Pour over the marshmallow layer.

Place the slice in the fridge for 3–4 hours to set.

Let the slice sit at room temperature for 30 minutes before cutting. Slice into even squares and enjoy!