Choc-mallow-jelly-slice (Taste.com.au)

INGREDIENTS

  • 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

METHOD

  • Step 1
    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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