Choc Ripple Raspberry Gels

Submitted by Simon Christie

Choc Ripple Raspberry Gels

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Serving: 32
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 32


  • 2 packets Raspberry jelly lollies (360g)
  • 4 rough crushed chocolate biscuits (50g~)
  • 1 fine crushed chocolate biscuit


  • Put jellies into a 1.5ltr cooker and turn on HIGH
  • Melt for around 40 minutes
  • Lid off
  • Stir twice after half time until thick and glossy
  • Pour crushed biscuit into cooker and fold into melted Gel.
  • Using a silicone spatula, scrape onto baking paper lining a small tray.
  • Scatter over fine crushed biscuit and press lightly in with spoon.
  • Set in refrigerator for several hours
  • Remove from tray with paper and cut into bite sized pieces
  • Seal in a container for storage
  • Eat at will ?
  • A simple slow cooking sweets recipe with a melt in your mouth raspberry hit and alternate choc crunch


  • While still warm and during cutting ensure baking paper remains in place.
  • Store on baking paper in airtight container.
  • Wash up using hot soapy water.

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