Marshmallow Shortcake Slice Recipes
MARSHMALLOW SHORTCAKE SLICE
This is a shortcake base with a fluffy marshmallow topping that when set you cut into either squares or bars. I used to make this once a week when my girls were young so this recipe has been around in my handwritten cookbook for many years. I originally got it from a friend who even today still does a lot of 'home baking' as she lives in the country on a farm. Her tins are always full! Note:- My slice tin is 30cm long x 20cm wide x 2.5cm high.
Provided by Jen T
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 11
Steps:
- For Base:.
- Cream together the butter & sugar until light & fluffy.
- Add essence, egg, and dry ingredients.
- Mix well and then press into a 9" x 13" shallow baking pan. (known in NZ as a sponge roll tin).
- Bake at 350°F for about 20 minutes or until light golden brown.
- Remove from oven and allow to cool. Don't remove from pan.
- Topping:.
- Dissolve the gelatine in the boiling water in a large bowl.
- Add the essence and the sugar and beat on med-high speed with electric mixer until stiff and fluffy adding drops of colouring to get the colour you like. This can take a few minutes. (maybe even up to 10mins depending on the weather).
- When thick and stiff (like stiffly beaten egg whites that hold their shape) spoon over cooled base and cut into bars/squares when set. I usually place mine in fridge to set but you don't have to.
- Optional: sprinkle with dessicated coconut after pouring topping onto base.
Nutrition Facts : Calories 155.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 17.9, Sodium 53.1, Carbohydrate 28.7, Fiber 0.3, Sugar 21.4, Protein 1.5
MARSHMALLOW SLICE
Make and share this Marshmallow Slice recipe from Food.com.
Provided by katew
Categories Dessert
Time 20m
Yield 10-12 slices
Number Of Ingredients 10
Steps:
- Grease and line 18 cm square cake pan.
- Process biscuits till crushed, add butter and coconut.
- Process to combine.
- Press mixture firmly into pan.
- Cook mallows milk and sugar in saucepan over low heat.
- Cook and stir till marshmallows have melted.
- Stir in zest and juice, cool to room temperarture.
- In a mixing bowl beat cream til soft peaks form.
- Fold cream into marshmallow mixture.
- Pour over slice, sprinkle with toasted coconut.
- Chill overnight.
Nutrition Facts : Calories 396.8, Fat 23.5, SaturatedFat 14.6, Cholesterol 49, Sodium 244.7, Carbohydrate 30.4, Fiber 1.7, Sugar 17.1, Protein 3.4
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