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Jelly bean slice

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Recipe may contain gluten, milk, egg, wheat and lactose.

This incredible no-bake cheesecake slice with rainbow jelly beans will be a hit at your next kids birthday party.

10 Ingredients


  • 150g Arnott’s Malt-O-Milk biscuits, broken into pieces

  • 60g salted butter, melted

  • 45g (1/2 cup) desiccated coconut

  • 180g white chocolate

  • 250g cream cheese, softened

  • 125ml (1/2 cup) thickened cream

  • 55g (1/4 cup) caster sugar

  • 2 tsp powdered gelatine

  • 1 tbsp vegetable oil

  • 3 x 190g pkts jelly beans, sorted into colours

6 Method Steps


  • Step 1

    Grease a 27 x 17cm slice pan. Line with baking paper.

  • Step 2

    Place biscuits in food processor and process until mixture resembles coarse crumbs. Add butter and coconut and process until combined. Transfer to prepared pan. Use a flat-bottomed glass to press the mixture evenly over the base. Place in the fridge to chill for 30 minutes.

  • Step 3

    Place 80g of white chocolate in a microwave safe bowl. Microwave on High in 30 second bursts, stirring between each burst, until melted. Set aside to cool slightly.

  • Step 4

    Place 2 tablespoons water in a small microwave-safe bowl. Sprinkle with the gelatine and stir to combine. Microwave for 10 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves.

  • Step 5

    Place cream cheese, cream and caster sugar in a food processor and process until smooth. While the motor is running, add the melted chocolate and process until combine. Add the gelatine and process until well combined. Pour over biscuit base Place in the fridge to chill for 3 hours or until set.

  • Step 6

    Place remaining white chocolate and oil in a microwave safe jug and microwave on High in 30 second bursts, stirring in between each burst, until melted. Pour over slice and smooth the surface. Arrange jelly beans in a diagonal pattern, alternating colours for each row. Place in the fridge to chill for 30 minutes or until set.
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