An original Ripe Deli favourite from the Red Book - "Ripe Recipes". This is the perfect slice to make with kids on holiday or when there's a shared lunch or soccer game and you need to feed a crowd of hungry kids.

Rocky Richmond Road Slice

250g Malt Biscuits
250g Super Wine Biscuits
250g Marshmallows, roughly chopped
200g Butter
1 cup (220g) Caster Sugar
3 Tbsp Cocoa Powder
3 large Eggs, lightly beaten

1 1/2 cups (190g) Icing Sugar, sifted
2 tablespoons Cocoa Powder, sifted
50g Butter, melted
2 tablespoons Lemon Juice
1/4 cup (30g) Desiccated Coconut

To prepare the base of the slice: grease and line a 20 x 30cm slice tin.

Place all the biscuits into a plastic bag and using a rolling pin, crush them roughly. You want some fine crumbs and some larger pieces. Combine the biscuit crumbs and the marshmallows in a large bowl. 

In a saucepan combine the butter, caster sugar and cocoa powder. Place over a low heat and stir until the butter is melted and the mixture is smooth and well combined. Whisk in the lightly beaten eggs and cook for 5 minutes, stirring constantly.

Remove from the heat and allow the chocolate mixture to cool for at least 10 minutes (you don't want the marshmallows to melt).

Pour the cooled chocolate mixture over the biscuit crumbs and marshmallows, mix until well combined. Press into the prepared slice tin. Cover and place in the refrigerator for an hour to set.

To prepare the icing: sift the icing sugar and cocoa powder together into a bowl. Add the melted butter, lemon juice and mix together. if the icing is a little stiff add hot water drop by drop, until you achieve a spreadable consistency. Spread the icing onto the cool slice using a spatular and sprinkle with the desiccated coconut.

Place the slice back in the fridge for approximately half an hour or until the icing is set. Cut and store in an airtight container.


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