Topping sets fast, so use it straight away. In warm weather, chill slice until set. Stand at room temp for 10 mins before serving. Find dough in refrigerator section of big supermarkets.
450g roll cookie dough with M&M’s minis, chopped, at room temperature
Hundreds and thousands, to decorate
1 tblsp powdered gelatine
2/3 cup water
1 cup caster sugar
1 tsp Queen Strawb’ry & Cream flavour for icing
Pink food colouring, to tint
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
2 Place dough in prepared pan. Using your fingertipsps, press to cover base.
3 Cook in a moderate oven (180C) for about 20 to 25 minutes, or until rm to touch. Remove. Cool base in pan.
4 To make marshmallow topping, sprinkle gelatine over 1/3 cup of the water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until the gelatine is dissolved. Remove jug from pan.
5 Place sugar and remaining water in large bowl of an electric mixer. Beat on high speed for 4 minutes. With the motor operating, gradually add gelatine mixture in a thin, steady stream. Beat for a further 8 minutes, or until thick and uffy. Beat in avouring and food colouring to tint pink.
6 Quickly spread topping over biscuit base. Sprinkle with hundreds and thousands. Stand at room temperature to set.
7 Lift slice from pan. Cut into bars using a sharp knife dipped in hot water between cuts.