Marshmallow Slice Recipes

NO-BAKE MARSHMALLOW SLICE

Steps:

• Prepare a 23-25cm slice or cake tin with cooking spray and baking paper (allows paper to stick)
• Crush the biscuits, leaving some pieces a little chunkier sized crumb, I use a food processor to make this easier.
• Using kitchen scissors or sharp knife, slice the marshmallows - I usually slice off a third then cut the remaining bit in half and set aside.
• In a large pot add the butter, condensed milk, brown sugar and cocoa and over a low heat melt until completely combined, stirring occasionally.
• Once melted add the vanilla and stir in well.
• Once the ingredients fully combined & melted, pour into this the crushed biscuits and the marshmallows - quickly combine all the ingredients.
• Spoon mixture into the lined slice tin. Firmly press down with the back of a spoon.
• Allow to set in the fridge before slicing - ideally overnight.
• Slice into squares to serve, storing in an airtight container in the fridge.

NANNA'S MARSHMALLOW SLICE

Steps:

• Preheat Oven to 180C
• To prepare the base, cream the butter, sugar and essence for 4 minutes until pale and creamy
• Add egg and mix well
• Add dry ingredients (it says to sift but I never do...)
• Pour into a slice tin or square 25cm tin (or as original recipe states 2 sandwich tins)
• Bake for 13 minutes until light golden brown on top
• Set aside to cool
• To Prepare the marshmallow - boil water, gelatine and jelly crystals in a large pot on the stove top - for 8 minutes
• Add sugar and stir well to dissolve it all and remove from the heat and allow to cool completely.
• Beat with electric mixers until thick but not too stiff and unable to be spread - this can take up to 5 minutes
• (Optional spread Jam over shortcake if desired)
• Pour marshmallow over the base and pop in the fridge to set - for approx. 2 hours
• Slice and store in the fridge in an airtight container.

MARSHMALLOW SLICE

Steps:

• Preheat oven to moderate 180°C Butter base of 20cm square tin and line with non stick baking paper.
• Melt chocolate and butter in a basin as it stands over a saucepan of simmering water. Stir until smooth.
• Beat eggs with sugar and orange rind until fluffy, add chocolate mixture and stir it through.
• Sift flour, salt and baking powder over top and mix through, add nuts then mix again.
• Put half the mixture into prepared tin. Cut marshmallows in half across the centre. Arrange on top of mixture in tin, leaving a tiny space between each one.
• Place small spoonfuls of remaining cake mixture on top of marshmallows. Carefully spread mixture with a knife to fill gaps between marshmallows.
• Bake in oven for 25 minutes or until firm to the touch. Leave to cool completely before turning and cutting into pieces.
• To make chocolate icing, melt chocolate and butter in a bowl as it stands over a pan of simmering water. Stir until smooth then spread over top of slice to make a thin chocolate coating.
• Decorate with slices of brazil nut before icing has set. Slice when cool into desired pieces.
• Yield is an estimate, you can cut this into as many pieces as you like.

CHOCOLATE MARSHMALLOW SLICES

Steps:

• In medium saucepan over low heat, melt butter and chocolate chips, stirring constantly, until blended.
• Remove from heat, cool 5 minutes.
• Stir in marshmallows and nuts; do not allow the marshmallows to melt.
• On wax paper, shape mixture into to 7-inch rolls.
• Wrap in foil; refrigerate about 20 minutes. At this point, ff desired, too coat rolls, roll in addition nuts.
• Otherwise, refrigerate overnight.
• Cut rolls into 1/4 inch slices and store in airtight container ina cool dry place.