Choc mallow jelly slice

Tasty Choc mallow jelly slice Recipe

Put some jelly in your belly with this classic marshmallow slice, with a chocolate twist.
Choc mallow jelly slice
Prep Time : 0:20 | Cook Time : 0:05 | Total Time : 0:25 | Serving : 25 pieces person.


  • 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 Aeroplane Jelly Raspberry


  • 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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