Chocolate Toffee Marshmellow slice

Ingredients

Makes: 20 pieces, depending on the tray or how big you cut them

• 3 Cups Rice Bubbles
• 1 & 3/4 Cups caster sugar (divided)
• 1 & 1/4 Cups water (divided)
• 250g milk or dark chocolate, chopped
• 50g butter
• 1 tbs or 7g sachet gelatine
• 1/2 tsp vanilla essence
• 20g hundreds & thousands or choc sprinkles

Preparation method

Prep: 30 minutes | Cook: 15 minutes | Extra time: 30 minutes, chilling

1.

Grease and line a baking tray, I use a 20cm x 26cm tray but any size is fine. The bigger the tray, the thinner the slice. Place rice bubbles in a large mixing bowl.

2.

Put 1 cup of caster sugar in a heavy based saucepan and dissolve the sugar over a low heat until it is golden brown. Keep stirring the sugar until all is dissolved, taking care not to let it burn. If it looks like it colouring too quickly, take it off the heat and keep stirring. If the sugar has still not completely dissolved place it back on the heat for a short while, watching it carefully and stirring until dissolved.

3.

When sugar is dissolved remove from the heat and add 1/4 cup of water, the water will stop the cooking process of the sugar. Take care because the sugar might spit and bubble. The sugar will sieze so place it back on the heat and keeping stirring, working it until all is combined and sugar is dissolved again.

4.

When the sugar and water is combined and dissolved, add 50g butter in small chunks. Wait until the butter is melted through then add half the chocolate. Remove from the heat and stir until the chocolate is melted through. Place back on the heat and add the second half chocolate, stir until just melted through and remove from the heat again. Stir until chocolate is completely melted, pour over the rice bubbles and mix thoroughly.

5.

Be sure to mix quick because the chocolate mix will start to set. When combined pour the rice bubble mix into the prepared tray. Press even with a spatula or fingers and refrigerate for about 15 minutes or until firm.

6.

Mean while make marshmallow; place 1 cup of water, 3/4 cup sugar and 1 tbs gelatine into a saucepan over low heat. Stir until sugar and gelatine is dissolved. Bring mixture to the boil, then simmer for 5 minutes. Remove from the heat, pour into a mixing bowl and let cool to room temp.

7.

When the sugar syrup is cool, beat with electric beaters on high speed, add the vanilla essence and beat until thick white firm peaks appear. (On the odd occasion my marshmallow mix will only go to thick white soft peaks, this does not efffect the end result, so don't worry if yours will only go that far.)

8.

Spread the marshmallow mix over the rice bubble base, smooth the top and sprinkle (if desired) with hundreds and thousands. refridgerate for another 15 minutes or until set. When set, remove from the tray and cut into pieces with a large knife that has been heated under hot water. Enjoy!