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.