EmailTweet 5 Full-screen Choc Ripple Raspberry Gels 1.5L, 4 Ingredients or LESS!, Snacks April 2, 2016 Choc Ripple Raspberry Gels 0 0 5 0 Prep: 5 mins Cook: 40 mins 5 mins 40 mins 45 mins Yields: 32 squares depending on thickness Ingredients2 packets Raspberry jelly lollies (360g) 4 rough crushed chocolate biscuits (50g~) 1 fine crushed chocolate biscuit Directions1Put jellies into a 1.5ltr cooker and turn on HIGH 2Melt for around 40 minutes 3Lid off 4Stir twice after half time until thick and glossy 5Pour crushed biscuit into cooker and fold into melted Gel. 6Using a silicone spatula, scrape onto baking paper lining a small tray. 7Scatter over fine crushed biscuit and press lightly in with spoon. 8Set in refrigerator for several hours 9Remove from tray with paper and cut into bite sized pieces 10Seal in a container for storage 11Eat at will ? 12A simple slow cooking sweets recipe with a melt in your mouth raspberry hit and alternate choc crunch Notes 1While still warm and during cutting ensure baking paper remains in place. 2Store on baking paper in airtight container. 3Wash up using hot soapy water. Submitted by Simon Christie close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...