| Servings | serves |
Ingredients
- 250 grams Plain Sweet Biscuits
- 150 grams Butter melted
- 200 grams Milk Chocolate chopped
- 1/3 cup Thickened Cream
- 4 cups Vanilla Marshmallows
- 2 tablespoons Milk
- 85 grams Raspberry Jelly Crystals
Ingredients
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Instructions
- Grease a 6cm-deep, 20cm square (base) cake pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
- 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.
- 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.
- 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.
- 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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