Ingredients

Base

  • 250 gram packet of Chocolate Ripple biscuits
  • 100 grams unsalted Butter (melted)

Marshmallow

  • 1 cup cold water
  • 1 tablespoon Gelatine powder
  • 1 cup Sunshine Sugar Caster Sugar
  • 1 teaspoon Vanilla essence
  • Food colouring (optional)

Method

Base:

  1. Crush Chocolate Ripple biscuits and add melted butter. Mix until combined.
  2. Press into a lined slice tin.
  3. Refrigerate while preparing marshmallow topping.

Marshmallow:

  1. Place water, sugar and gelatine into a saucepan. Place on low heat and stir to dissolve sugar and gelatine.
  2. Bring to the boil and stir slowly for 5 minutes.
  3. Let mixture cool for half an hour before beating (start on a low speed and move to high speed) for about 5 minutes or until mixture is light and fluffy.
  4. Mix in Vanilla essence and food colouring (if applicable).
  5. Poor evenly on top of biscuit base.
  6. Cover and allow to set in fridge for about 2 hours.
  7. Lift slice from tray and cut slice into squares using a sharp knife.
  8. Store in an airtight container in the fridge.