Line a 15cm x 25cm slice tin with baking paper, making sure it covers the sides and hangs over the edges of the baking tin. I use one sheet of baking paper and just press the paper into the sides of the tin, very haphazardly.

Preheat the oven to 180 degrees celcius. Place the peanuts onto a oven tray and bake for about 5 minutes.

Using a microwave safe container melt one block chocolate on the melt setting or for about 2 minutes on low setting. Stir every 30 seconds with a metal spoon.

Pour the melted chocolate into the slice tray and spread evenly right into the corners of the tin.

Place the marshmallows into the tin, in rows, touching each other.

Cut up the Turkish delight into small pieces and scatter evenly between the marshmallows.

Remove the peanuts from the oven and scatter the nuts between the marshmallows.

Melt the remaining 2 blocks of milk chocolate in the same microwave safe container you used before. Stirring frequently with a metal spoon.

Once melted pour the melted chocolate over the marshmallows and spead evenly right to the edges and corners.

Place in the fridge for a couple of hours.

Remove from the fridge and let it stand for 5 minutes. Cuts into pieces and enjoy every mouthful.