Choc-mallow jelly slice…

I found this one on facebook: Favourite Recipes.

Choc Marshmellow Slice

250g packet plain sweet biscuits
150g butter, melted
200g block milk chocolate, chopped
1/3 cup thickened cream
4 cups (360g) vanilla marshmallows (see note)
2 tablespoons milk
85g packet raspberry jelly crystals

Grease a 6cm-deep, 20cm square (base) cake pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.

Step 2
Using a food processor, process biscuits until fine crumbs. Add butter. Process until just combined. Press biscuit mixture evenly over base of prepared pan. Refrigerate for 10 minutes.

Step 3
Meanwhile, place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 40 seconds, stirring until smooth and combined. Pour over prepared slice base. Spread with a spatula to level. Refrigerate for 1 hour or until firm.

Step 4
Place marshmallows and milk in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until marshmallows have melted and mixture is smooth. Pour over chocolate layer, spreading with a spatula to level. Refrigerate for 3 hours or until set.

Step 5
Make jelly following packet directions. Refrigerate for 1 hour or until cold but not set. Pour over marshmallow layer (skim off any bubbles from top of jelly). Refrigerate for 4 hours or overnight until jelly is set. Cut into squares. Serve.

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