Submitted by MaryAnn Ogden

Jelly slice
Serving: 24
Ingredients
- BASE
- Jelly crystals, 1 packet (any flavour of choice)
- Bag of marshmallows
- 1 1/2 cups of water
- 1 packet of dry biscuits (arrowroot, milk coffee etc.)
- 350-400gm butter, melted
- CHOCOLATE ICING
- 1 cup icing sugar
- 2 Tblsp Cocoa
- Approx 50gm melted butter,
Instructions
- Crush biscuits and combine with melted butter. Press firmly into a lined lamington tray.
- Place jelly and 1 1/2 cups of cold water into the slow cooker stir frequently.
- Cook on high 30mins.
- Once jelly had warmed, add bag of marshmallows and stir frequently till dissolved. Mix well until combined.
- Pour over biscuit base and let it set in the fridge for 60 minutes or until firm.
- Combine icing, cocoa and melted butter, mix well. Add a little hot water if too thick.
- Once base is set, spread chocolate icing over top and set in fridge again.
- Cut into slices and enjoy.
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