jelly bean slice
“This incredible no-bake cheesecake slice with rainbow jelly beans will be a hit at your next kids’ birthday party.” Tiffany Page”
serves 12 | prep 30 mins (+ 4 hours chilling) | cook 5 minutes
150g malt biscuits
60g butter, melted
45g ( 1 /2 cup) desiccated coconut
180g white chocolate
2 tsp powdered gelatine
250g cream cheese, chopped, at room temperature
125ml ( 1 /2 cup) thickened cream
55g ( 1 /4 cup) caster sugar
1 tbs vegetable oil
3 x 190g pkts jelly beans, sorted into colours
1 Grease a 17 x 27cm (base measurement) slice pan. Line base and sides with baking paper, allowing paper to overhang the 2 long sides.
2 Break the biscuits into a food processor and process until mixture resembles coarse crumbs. Add the butter and coconut and process until combined. Transfer to the prepared pan. Use a straight-sided glass to press the mixture evenly over the base. Place in the fridge to chill for 30 minutes.
3 Place 80g white chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Cool slightly.
4 Place 2 tbs water in a small microwave-safe bowl. Sprinkle with the gelatine and stir to combine. Microwave for 10 seconds. Use a fork to whisk until the gelatine dissolves.
5 Place the cream cheese, cream and sugar in a food processor and process until smooth. With the motor running, add the melted chocolate and process until combined. Add the gelatine and process until well combined. Pour chocolate mixture over the biscuit base Place in the fridge for 3 hours or until set.
6 Place the remaining white chocolate and oil in a microwave-safe jug and microwave on High, stirring every 30 seconds, for 2-3 minutes or until melted and smooth. Pour over slice and smooth the surface. Working quickly, arrange jelly beans in rows, alternating colours, in a diagonal pattern. Place in the fridge for 30 minutes or until set. Cut into pieces to serve.
chokito caramel fudge slice
“This has all the classic elements of a Chokito, from the rich caramel fudge filling and crunchy choc-bubble topping to the hidden layer of Chokito inside.” Jessica Holmes”
serves 16 | prep 30 mins (+ cooling & 5 hours 30 mins chilling) | cooking 25 mins
125g unsalted butter, chopped, at room temperature
155g ( 3 /4 cup) caster sugar
1 tsp vanilla extract
1 egg
150g (1 cup) plain flour
1 tsp baking powder
30g ( 1 /4 cup) cocoa powder, sifted
9 x 55g Chokito chocolate bars
200g dark cooking chocolate, chopped, plus extra, melted, to drizzle
caramel fudge layer
50g unsalted butter, chopped
390g can sweetened condensed milk
60ml ( 1 /4 cup) golden
