My sisters are both great cooks. They’re particularly good at cakes, cookies and desserts.

This delicious treat has been the centerpiece of our family Christmases for many years now. My sister, Kylie also makes mini versions for teacher and hostess gifts.

This is one treat that tastes even better than it looks and it looks pretty good!

Ingredients:

23 oz milk chocolate bits/morsels, 8 oz dark chocolate bits/morsels, 16 oz miniature marshmallows, 9 oz Rice Crispies, 1 cup shredded coconut, 4-6 oz white chocolate bits/morsels, silver cake decorating balls

Method:

Melt dark and milk chocolate together, stirring occasionally, in a double-boiler.

To create a mold, open out Rice Crispies box (or any thin cardboard) and roll and tape into a cone shape. Line the cardboard with wax paper and set into a heavy jug for balance.

In a large bowl stir together marshmallows, Rice Crispies, and half the coconut.  Pour melted chocolate over the marshmallow mixture and stir with a large spoon until all ingredients are moistened.

Spoon into the mold, pushing out air pockets with your spoon. Refridgerate until set and then unwrap rocky road and stand on a board.

Melt white chocolate and drizzle over tree. Sprinkle with remaining coconut. Press balls gently into white chocolate to decorate. Place in fridge.

Makes 1 extra large tree or 4 small trees.