Ingredients
S'mores Slice.
- 520 grams PASCALL marshmallows
- 2 packages Scotch finger biscuits, Woolworths Brand are the best
- 360 grams Cadbury block of chocolate
- 150-200 grams crunchy peanut butter
- 150 grams Butter
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Line a slice tin with baking paper, I find scrunching it up helps it to stay and not move.
2. Melt 150 grams of butter, for 5 minutes, speed 1, 100 degrees, MC on.
"Sous-vide" 3. Add the two packets of Scotch Finger biscuits, ensure they are broken up, and blend for 1 minute, speed 4, this ensures the melted butter coats the biscuit crumb, MC on.4. Pour the crumb mixture into the slice tin, and smooth down with the back of a spoon to ensure it is smooth and even, then place in the fridge.
5. Without cleaning the bowl, add the chocolate to the bowl, make sure it is broken up, and melt for 2-3 minutes at 50 degrees, speed 1, MC on.
"Blend" 6. Scrape down the bowl, and add 150-200 grams of crunchy peanut butter (this is based on personal choice of how much peanut butter you like) melt the peanut butter for 5 minutes, speed 4 at 50 degrees. This may seem like a lot, but the aeration allows for the chocolate and peanut butter to become nice and smooth MC on.7. Once the peanut butter and chocolate have combined, pour onto the biscuit base, and place it in the fridge for 10 mins after the 10 minutes has passed, place the marshmallows neatly on the top of the chocolate mixture and leave it in the fridge to set for an hour or two, for the next step you want it to be really cold and set.
8. Once the marshmallows and chocolate are set and nice and cold, place the slice under the grill so the marshmallows toast on top to a nice toasty colour (this is personal preference) keep an eye on it, as it doesn't take long to grill, once you have taken it out from under the grill, use a tablespoon to gently press on the marshmallows so the top of the slice is even, allow to cool to room temperature and then slice into pieces, I usually do it in twos. Store the slice in a container at room temperature to keep the chocolate nice and smooth.
9. Enjoy
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
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Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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