Peanut Butter and Jelly Marshmallow Squares

Lightly spray a 8- by 8-inch cake tin with oil. Line the base with non-stick baking paper, extending the paper up and over two opposite sides. Spray the paper lightly with oil. To make the base, combine the cookie crumbs and butter. Press into the base of the prepared tin, then refrigerate until firm. Prepare the marshmallow mixture as instructed, omitting the orange zest. While the marshmallow is whipping, warm the peanut butter in a small microwave-safe bowl in the microwave on Medium (50 percent) in 15-second bursts until softened slightly, but not hot. When the marshmallow is ready, spoon about half into a separate bowl. Add the softened peanut butter and fold with a large spoon or spatula to gently combine. Return this mixture to the remaining marshmallow and fold through, stirring and lifting the mixture only 2 –3 times. Spoon over the prepared base. The mixture will be slightly swirled. Stand for about 30 minutes. Meanwhile, prepare the gelatin following the packet instructions. Cool slightly, then pour into a shallow dish and refrigerate until the jelly starts to thicken to a consistency similar to egg white. Pour over the marshmallow and refrigerate for 2 –3 hours, until set. Remove from the tin and cut into squares.