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Choc-mallow jelly slice
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Indulge in a nostalgic marshmallow slice with a chocolatey upgrade.
Ingredients:
  • 250g packet plain sweet biscuits
  • 150g butter, melted
  • 200g block milk chocolate, chopped
  • 83.33 gm thickened cream
  • 360g marshmallow
  • 41.20 gm milk
  • 85g packet raspberry jelly crystals
Instructions:
  • Prepare the cake pan by greasing it and lining the base and sides with baking paper, leaving a 3cm overhang above the edges of the pan.
  • In a food processor, pulse biscuits into fine crumbs. Add butter and pulse until mixture comes together. Press evenly into pan. Chill in fridge for 10 minutes.
  • In a heatproof, microwave-safe bowl, combine chocolate and cream. Microwave on HIGH for 40 seconds, stirring until smooth. Pour the mixture over the prepared slice base, spread it evenly with a spatula, and chill for 1 hour until set.
  • In a saucepan over gentle heat, combine marshmallows and milk. Stir continuously for 5 minutes until smooth. Spread the mixture evenly over the chocolate layer using a spatula. Refrigerate for 3 hours until firm.
  • Prepare jelly according to the instructions on the packet. Chill for 1 hour until cold but not firm. Pour over marshmallow layer, removing any bubbles from the top. Chill for 4 hours or overnight until jelly is firm. Cut into squares and enjoy!

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