Choc-Mint Mallow Slice

Method

• Step 1
  Grease an 18cm x 27cm slice tin and line it with baking paper, ensuring the paper extends up the sides by a 5cm.
• Step 2
  In a food processor, blitz biscuits into a fine crumb. Combine with melted butter then press into an even layer in the prepared tin. Refrigerate to set while you make the filling.
• Step 3
  For the green mint filling, place 2 tbsp water in a small bowl and sprinkle over 3 tsp gelatine. Set aside for 5-10 minutes to bloom, then microwave in 10 second bursts, stirring each time, until gelatine has dissolved completely.
• Step 4
  In the clean food processor, blend cream cheese and condensed milk until smooth. Add a few drops of green food colouring to reach desired colour, and the peppermint essence. Combine until smooth, then pour over chocolate biscuit base in prepared tin. Smooth the top, then refrigerate to set while you make the topping.
• Step 5
  To make the marshmallow topping, place 1/2 cup water in a bowl and sprinkle over 1 tbsp gelatine. Set aside for 5-10 minutes to bloom, then microwave in 10 second bursts, stirring each time, until gelatine has dissolved completely. Meanwhile, place sugar and 2 tbsp water in the bowl of a stand mixer with the whisk attachment, and whisk for 3-4 minutes until thick. Pour in dissolved gelatine mixture and continue whisking for 5 minutes until thick and fluffy. Add peppermint essence and whisk to combine. Dollop marshmallow over the green filling and work quickly to spread into a smooth, even layer. Return to the fridge for at least an hour to set.
• Step 6
  Use overhanging paper to lift slice out to the tin onto a chopping board. Carefully peel back the baking paper from the sides of the slice. Use a hot knife to slice into squares before serving.