Choc Ripple Raspberry Gels

Directions

1Put 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.