Cherry Berry Rocky Road

Well, its really warming up here in Queensland, and having the oven on for a few hours is looking less and less desirable. To top it off, I'm carrying an extra 14 kg and that adds a few extra degrees to the body, and definitely makes cooking all the more tiring. I cant even get close to the bench anymore with this protuberance at the front of me!
Hopefully baby Massey #2 will be here before long and I wont be so heavy for when Summer really hits us.
So with the warming weather, I've been dreaming up ways of "baking" without baking, filling up the uncomfortable void of oven strike. Fortunately there are tonnes of recipes that are deliciously unbaked, and call for no additional heating of the house. I'm thinking jellies, mousses, ice cream cakes, sorbets, frozen delights, refrigerator slices, truffles. Let's add rocky road to the list, because its simple, delicious and is a winner at just about any occasion.
Speaking of good food, I'd like to share a rather exciting event that's coming up here for those of you who live in the Brisbane area. It's the Good Food and Wine Show, and it's being held over a few days in early November. If you're interested in going, I recommend checking out this link 
http://www.weekendnotes.com/brisbane-good-food-and-wine-show/
It sounds totally awesome, and although I've never been, I'm hoping to make it this year! Finger's crossed, the unborn lets me. Bon Appetit!

CHERRY BERRY ROCKY ROAD

100g paschal swirl berry marshmallows
250g dark chocolate
1/4 cup peanuts or cashews
6 mini cherry ripe bars (about 100g), roughly broken
4 chocolate ripple biscuits, roughly broken

Line a 20x20cm square dish with baking paper.
Arrange the nuts, marshmallows, broken biscuit and cherry ripe pieces on the base. Pour melted chocolate over the top, ensuring all the other ingredients are well covered.
Refrigerate until firm, cut into squares and serve.