Ginger Rocky Road

I couldn't resist saving this recipe

Ingredients
400g dark eating chocolate, coarsely chopped
3 / 4 cup unsalted roasted peanuts, finely chopped
1 cup vanilla marshmallows, quartered
125g glace ginger, finely chopped
Extra 100g dark eating chocolate, melted

1. Grease a 20cm-square cake pan. Line base and sides of pan.
2. Place chocolate in a heatproof bowl over a pan of simmering water. Stir until almost melted. Remove from heat and stir until smooth. Stir in peanuts. Pour mixture into prepared pan.
3. Press marshmallows and ginger into chocolate mixture. Refrigerate until set. Remove rocky road from pan. Using a hot knife, cut into small squares.
4. Place extra chocolate in a small snap-lock bag. Squeeze into one corner, twist bag then snip tip. Pipe chocolate in a zigzag over squares. Refrigerate until set.
5. Serve rocky road as a treat with coffee.