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For the shortbread base
185g Butter, softened
45g Caster Sugar
175g Plain Flour
45g Self-Raising Flour
Bake for 20 mins at 160c
Once out of the oven, add the 80g Raspberry Jam
Top with your 145g white marshmallows, halved
Put back in the oven to allow the marshmallows to melt. Once melted, allow 2 hours for the slice to be cooled.
Cover with the Chocolate Top, by melting 185g dark chocolate and 50g butter and add to the top of the slice