Choc-Mallow Jelly Slice

25
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 25 servings
OK

Nutritional

  • Serving Size: 1 (65.1 g)
  • Calories 205.1
  • Total Fat - 8 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 17.1 mg
  • Sodium - 157.7 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 6.6 g
  • Protein - 1.5 g
  • Calcium - 37.5 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Grease a 6 cm-deep, 20 cm square (base) cake pan and 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 and then add butter and process until just combined and then press biscuit mixture evenly over base of prepared pan and refrigerate for 10 minutes.

Step 3

Meanwhile, place chocolate and cream in a heatproof, microwave-safe bowl and microwave on HIGH (100%) for 40 seconds, stirring until smooth and combined and then pour over prepared slice base and spread with a spatula to level and then refrigerate for 1 hour or until firm.

Step 4

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

Step 5

Make jelly following packet directions and refrigerate for 1 hour or until cold but not set and pour over marshmallow layer (skim off any bubbles from top of jelly) and then refrigerate for 4 hours or overnight until jelly is set.

Step 6

Cut into squares and serve.

Step 7

NOTES - You'll need to start making this slice the day before serving. You will need 2 x 500g bags of marshmallows. Use only the white marshmallows.

Tips & Variations


No special items needed.