Choc-Mallow Jelly Slice Recipe

Ingredients

250 grams plain sweet biscuits
150 grams butter, melted
200 grams milk chocolate, chopped
1/3 cup cream, thickened cream specified

360 grams vanilla marshmallows (see note) (4 cups)
2 tablespoons milk
85 grams raspberry jelly crystals (jello USA)

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 by Step Method

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.