Choc-Mallow Jelly Slice

I made this for a family birthday gathering - it was a real blast from the past as my mum used to make one that was similar. It was a huge hit - absolutely delicious - but does take some time, as you have to allow for a fair bit of setting in between layers. This was from the March edition of Super Food Ideas.

Choc-Mallow Jelly Slice
Ingredients
250g Nice biscuit
150g Butter melted
200g Block Milk Chocolate chopped
1/3 cup Thickened cream
360g White only marshmallows
2 Tbsp Milk
85g Raspberry jelly

Method
Place all the biscuits in a food processor. Process them until they are all crushed. Add the melted butter and process until all combined.

Grease and line baking paper in the pan making sure to cover all sides and leaving an extra 3cm of baking paper over the edges.

Press the biscuit into the pan making it all even. Refrigerate for 10 minutes.

Place chopped chocolate and thickened cream in to a microwave bowl. Microwave on high for 40 seconds. Stir and repeat until all chocolate is melted.  Evenly pour and spread the chocolate over the biscuit. Refrigerate for 1 hour until chocolate is firm.

In a pan over medium-low heat melt the marshmallows and milk together. Stir it constantly until the marshmallows are melted. Pour over the chocolate. Refrigerate for 3 hours.

With one hour left waiting for the marshmallow to cool and set, make the jelly as by the packet. Leave it in the bowl in the fridge for 1 hour.

Pour the jelly over the marshmallow and refrigerate over night or for 4 hours until jelly sets. I suggest to try and pour the jelly on the marshmallow while the pan is still in the fridge if it is possible. This is so you don't have to transfer it back to the fridge and have the possibility of spilling the jelly mix.

Pull the slice out of the pan and onto a cutting board. Slice it up into squares and serve.