1.5L, 4 Ingredients or LESS!, Snacks
April 2, 2016
2 packets Raspberry jelly lollies (360g)
4 rough crushed chocolate biscuits (50g~)
1 fine crushed chocolate biscuit
1Put jellies into a 1.5ltr cooker and turn on HIGH
2Melt for around 40 minutes
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
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
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