Jelly Jello Slice Bar Recipes

THE BEST JELLY SLICE RECIPE

Steps:

• Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides.
• Crush the biscuits until they resemble fine breadcrumbs. You can use a rolling pin or food processor.
• Add the melted butter to the crushed biscuits and mix until combined. Pour the mixture into the lined slice tine and press down with the back of a metal spoon and place in the fridge to chill.
• In the meantime, add 2 1/12 teaspoons of gelatine to 3/4 of a cup of boiling water and stir until it has dissolved. Place the condensed milk into a bowl and while whisking, add the dissolved gelatine mixture and the lemon juice. Continue to whisk until mixture is smooth and has combined.
• Remove the set biscuit base from the fridge and pour over the condensed milk layer. Place back in the fridge, until it just begins to start to set - approximately 30 - 45 minutes
• While the slice is chilling, you can make the strawberry jelly as per the packet instructions - adding an extra teaspoon of gelatine. Allow the jelly to cool until it has reached room temperature.
• Remove the slice from the fridge and carefully pour the jelly over the slice and place it back in the fridge to completely set approximately 6 hours - overnight is best.
• Remove the set slice from the fridge and using a hot knife, cut into squares.

JELLY (JELLO) SLICE (BAR)

Steps:

• Combine crushed biscuits and butter mixing well; press into greased 30cm X 23cm (12" X 9") pan and refrigerate.
• Combine condensed milk, lemon juice and gelatin mix.
• Mix well and pour over prepared base; refrigerate 2 hours.
• Mix jelly powder and boiling water together, then add cold water.
• Refrigerate until consistency of unbeaten egg white, pour over lemon layer.
• Refrigerate, then cut into squares when set.
• *I prefer a red jelly for this, but any flavour would be OK.

JELLY SLICE

Steps:

• Prepare the jelly topping by mixing the jelly crystals with the boiling water and then cold water until crystals are dissolved. Note that we are making up the jelly using 50ml less water than the instructions on the package.
• Leave the jelly out so it cools to room temperature.
• Grease a slice tin (27 x 17cm) and line base with two layers of baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
• Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.
• Add melted butter to the biscuit crumbs and stir to combine.
• Press the biscuit mixture into the bottom of the slice tin and smooth with the back of a metal tablespoon. Place into fridge.
• Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine.
• Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use the whisk to combine.
• Remove the slice tin from the fridge and pour over the filling mixture. Return to fridge for at least one hour to set.
• Once jelly has reached room temperature and filling has been in fridge for at least one hour, remove the slice tin from the fridge and place in a larger dish (this will make it easier to transfer to the fridge and catch any jelly spills).
• Pour the jelly over the second layer of the slice. (TIP: Pour onto a metal spoon to break up the flow and avoid the direct flow creating a hole in the filling layer of the slice).
• Return to the fridge and allow to set for at least 6 hours.
• Remove slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin. (TIP: If this method doesn't work, cut one row in the tin and then use a spatula to remove the remaining slice.) Cut into 24 pieces using a sharp knife.