Marshmallow & Jelly Slice

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Recipe's preparation

Place biscuits into TM bowl an crush on speed 4 for up to 20 seconds.
Add cubed butter and melt at 90 degrees, on speed 3 "Counter-clockwise operation" for 2 minutes or until the butter is melted and has combined with the crushed biscuits.
Tip the mixture into a baking paper lined slice tray and press down evenly with the spatula. Place in the fridge to chill.
 


Rinse TM bowl then put in marshmallows, gelatine and milk.
Mix at 70 degrees on speed 3 for 5 minutes until the marshmallows have melted to a smooth consistency and the gelatine has dissolved.
Allow to cool for 5 - 10 minutes then pour over the biscuit base and return to the fridge.
 


Rinse the TM bowl again then heat the water for the jelly at 100 degrees and speed 3 for 2 minutes.
Add the jelly crystals and stir at speed 3 for a further 30 seconds until they have dissolved.
Wait 30 minutes or until the jelly is cool and pour gently over the marshmallow layer. Make sure the jelly is not warm or the marshmallow will melt. Return the slice to the fridge to set overnight.


When set, use the baking paper to lift the slice out of the tray. Cut into small squares, a wet knife may help.