450 g refrigerated chocolate chip cookie dough, chopped, room temperature
hundreds and thousands, to decorate
1 Tbsp powdered gelatine
⅔ cup water
1 cup caster sugar
1 tsp strawberry flavouring
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.
Place dough in prepared pan. Using your fingertips, press to cover base.
Cook in a moderate oven (180C) for about 20 to 25 minutes, or until firm to touch. Remove. Cool base in pan.
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.
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 fluffy. Beat in flavouring and food colouring to tint pink.
Quickly spread topping over biscuit base. Sprinkle with hundreds and thousands. Stand at room temperature to set.
Lift slice from pan. Cut into bars using a sharp knife dipped in hot water between cuts.
This recipe originally appeared on New Idea Food