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White chocolate slice with toasted marshmallows and burnt caramel sauce
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Prep Time:
480 minutes
Cook Time:
25 minutes
Total Time:
505 minutes
Elevate this easy slice with chocolate ganache, marshmallows, and a luscious burnt caramel drizzle for a delectable gourmet dessert.
Ingredients:
  • 280g Oreo Chocolate Cookies
  • 100g unsalted butter, melted
  • 180g White Chocolate, finely chopped
  • 60ml (1⁄4 cup) lemon juice, warmed
  • 3.00 gm gelatine powder
  • 2 x 250g packets cream cheese, at room temperature
  • 395g can sweetened condensed milk
  • 100g dark cooking chocolate, finely chopped
  • 20.20 gm thickened cream
  • 25g butter, extra
  • 500g white marshmallows
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) water
  • 80ml (1/3 cup) double cream
Instructions:
  • Prepare a 16 x 26cm slice pan by lining it with baking paper, leaving 2 long sides to hang over the edges. Crush cookies in a food processor, then blend in melted butter until mixed. Spread the mixture into the pan and flatten with a spoon. Chill in the fridge.
  • For the white chocolate, melt it in the microwave in 30-second intervals on Medium heat until smooth. Allow it to cool a bit. In a separate bowl, dissolve the gelatine in lemon juice by microwaving on High for 10-15 seconds. Let it cool slightly before using.
  • Blend the cream cheese and condensed milk in a food processor until smooth. Incorporate the white chocolate until well combined. Add the gelatine mixture and blend until smooth. Spread the mixture into a pan, smooth the surface, and refrigerate for 6 hours to chill.
  • In a heatproof bowl, mix the dark chocolate, cream, and butter together. Microwave on High, stirring every 30 seconds, until smooth and melted, for 3-4 minutes.
  • Drizzle the velvety chocolate over the slice, ensuring a flawless surface. Arrange the marshmallows on top, gently pressing with a knife to create spaces for slicing later. Chill in the fridge for 1 hour to solidify.
  • To make the caramel, gently swirl the sugar and water in a saucepan over low heat, using a wet pastry brush to brush down any sugar crystals on the side of the pan. Let it simmer for 5 minutes until the sugar dissolves. Turn up the heat to high and bring it to a boil. Allow it to boil without stirring for 5 minutes until it turns a deep golden color. Remove from heat and cautiously pour in the cream (watch out for any splattering). Set the caramel aside for 15 minutes to slightly thicken before using.
  • Caramelize the marshmallows using a kitchen blowtorch, then slice and serve with a drizzle of caramel sauce.

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