lolly

Grab a few packets of these retro lolly faves to whip up a slice with an easy biscuit base and a smooth and creamy filling.

Milk bottle slice recipe

milk

milliliters (1 cup) milk

17.40 gm vanilla extract

12.00 gm gelatine powder

(1/2 cup) caster sugar

granita biscuits

butter, melted

Light Sour Cream

300 milliliterss thickened cream, whipped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691356001&=domain=taste

5348771529001-5834691356001

With three distinct layers, this stunning rocky road would make the perfect festive treat - both as a dessert or an edible gift. If you want to ramp up the Christmas factor, throw in some red Smarties and you are good to go! (By the way, we'll be making this all year long, it's just too good not to.)


Triple-decker choc-mint rocky road recipe

pkt dark chocolate, finely chopped

Arnott’s Choc Ripple biscuits, coarsely chopped

(1/3 cup) Spearmint Leaves lollies, coarsely chopped

80.00 ml white mini marshmallows

block Aero peppermint chocolate, coarsely chopped

(1/3 cup) shredded coconut

40.00 ml green mini marshmallows

pkts milk chocolate, finely chopped

(1/2 cup) Darrel

g (1/3 cup) shredded coconut

Step 1

Grease an 18 x 28cm slice pan. Line base and sides with baking paper, allowing the paper to overhang two long sides.

Step 2

Place dark chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Pour into the prepared pan. Use a spatula to spread evenly over the base. Sprinkle with the chopped biscuit, spearmint leaves and mini white marshmallows. Place in the fridge for 10 minutes or until the chocolate has set.

Step 3

To make the white chocolate layer, place white chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Pour white chocolate over the dark chocolate layer, tilting pan to evenly cover the surface. Scatter over the Aero chocolate, coconut and green marshmallows. Place in the fridge for 10 minutes or until chocolate has set.

Step 4

To make the milk chocolate layer, place milk chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Pour milk chocolate over white chocolate layer, tilting pan to evenly cover the surface. Sprinkle with the chocolate balls, coconut and white marshmallows. Place in the fridge for 30 minutes or until set.

Step 5

Set the slice aside, at room temperature, for 10-15 minutes to or until softened slightly. Cut into squares to serve.

Watch our step-by-step video below to see how to make this Triple-decker choc-mint rocky road recipe.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5639940068001&=domain=taste

5348771529001-5639940068001

Mini Christmas pudding jellies are a jelly version of a classic Christmas dish, and are perfect for individual servings.

Mini Christmas pudding chocolate jellies recipe

water

(1/2 cups) caster sugar

dark chocolate, chopped

Arnott’s Choc Ripple biscuits

white chocolate, melted

Spearmint leaf lollies, chopped, to decorate

Red M&M’s Minis, to decorate

Place the 125ml (1/2 cup) water in a small bowl. Sprinkle with the gelatine and stir until well combined. Place the sugar and 250ml (1 cup) water in a saucepan over medium heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Bring to the boil then remove from heat. Add the chocolate and stir until melted and smooth.

Pour the gelatine mixture over the warm chocolate mixture. Stir until the gelatine dissolves. Place in the fridge, stirring occasionally, for 30-40 minutes or until slightly thickened.

Stir the mixture until smooth. Place a 6-hole 100ml (7cm diameter) silicone dome mould on a baking tray. Divide the mixture evenly among the holes. Place a biscuit on top of each one. Place in the fridge for 6 hours or overnight until set.

Gently loosen each jelly from the mould by pulling it away from the edges. Place a serving plate or board larger than the dome mould on top and flip so the mould is upside down on top of the plate or board. Gently squeeze each mould to release the jellies.

Drizzle a little white chocolate over each jelly then top with spearmint leaves and M&M’s to decorate.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6364724074112&=domain=taste

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Top 3 lolly recipes from across the web

The most viewed lolly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Milk bottle slice recipe

Triple-decker choc-mint rocky road ...

Mini Christmas pudding chocolate je...

The most viewed lolly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine