Choc-mallow-jelly-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


  • 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.
Vanilla Slice – (Custard Square)

2 sheets of frozen puff pastry (thawed)

1 litre  (4 cups) milk

300 ml tub thickened cream

1/2 c caster sugar

2 egg yolks

1 tbsp vanilla bean paste

5 tsp powdered gelatine

2 & 1/2 tbsp water

icing sugar , to serve

  1. Grease a 22 cm square cake tin. Line with baking paper, ending with 3 cm above the tin edges.
  2. Place puff pastry on two oven trays lined with baking paper. prick all over with a fork.
  3. Cook in hot oven (200c) , swapping trays halfway through the cooking , for 20 minutes , or until golden and cooked. While warm, press down on pastry with a clean tea towel to flatten. cool on trays.
  4. Stir milk and thickened cream in a large saucepan over a medium heat until hot.
  5. Whisk custard powder, sugar, egg yolks and vanilla paste  in a bowl until smooth. Gradually whisk in the hot milk mixture. Return mixture to the same saucepan. Bring to the boil. Simmer for 2 – 3 minutes or until thickened. Remove from the heat.
  6. Sprinkle gelatine over water in a heatproof  jug. sit jug in a saucepan of simmering water. Stir until dissolved. Whisk into the hot  custard mixture. Cool slightly .
  7.  Place one pastry sheet in the prepared pan to cover base, cover with the custard,  top with remaining pastry sheet. Refrigerate overnight.
  8. To serve , lift  slice from pan . Cut into large squares. Dust with sifted icing sugar.

For extra taste, it is very nice to ice the slice with passion-fruit icing


Bridget’s Choc Caramel Slice


125g butter, 1/2 cup sugar, 1 cup flour, 1 tsp baking powder, 2 tbsp cocoa.


1 can condensed milk, 60g butter, 2 tbsp golden syrup.

  1. Melt butter and mix everything for the base together.
  2. Press into a a lined baking tin.
  3. Mix all the topping ingredients over a low heat in a pan. Once bubbling, pour on top of base.
  4. Bake in oven  for 20 minutes or until golden at 180 C. When cool, ice with chocolate icing.