Raspberry Marshmallow Slice
Ingredients (Makes 20 squares):
For the base:
- 200 g plain sweet biscuits (like Marie), crushed
- 90 g unsalted butter, melted
- 2 tbsp desiccated coconut
For the raspberry marshmallow layer:
- 85 g raspberry jelly crystals (1 standard packet)
- 250 mL boiling water
- 200 g marshmallows (white or pink), chopped
- Optional: a few drops red or pink food colouring (for extra vibrancy)
For topping:
- 2 tbsp desiccated coconut (for sprinkling)
- Optional: white chocolate curls, freeze-dried raspberries, or mini marshmallows
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Step-by-step directions:
Step 1: Make the base
1. Line a 20 cm x 30 cm slice tin with baking paper.
2. Combine crushed biscuits, melted butter, and desiccated coconut in a bowl.
3. Press firmly into the base of the tin and refrigerate while preparing the marshmallow layer.
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Step 2: Make the raspberry marshmallow layer
1. In a saucepan, stir boiling water and jelly crystals until fully dissolved.
2. Add marshmallows and continue stirring over low heat until completely melted.
3. Remove from heat and let cool for 10 minutes, then add food colouring if using.
4. Pour over the prepared base and smooth the top.
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Step 3: Chill & top
1. Sprinkle with desiccated coconut or your chosen topping.
2. Refrigerate for at least 3 hours, or until set.
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Step 4: Slice & serve
1. Use a hot, clean knife to slice into squares or bars.
2. Serve chilled—great on a dessert platter or in lunchboxes!
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Serve & store:
Store in an airtight container in the fridge for up to 5 days.
Best served chilled.
Not freezer-friendly (marshmallow can become watery when thawed).
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Tips:
Want a more indulgent version? Add a thin layer of raspberry jam between the base and marshmallow.
Swap raspberry jelly for strawberry, cherry, or even passionfruit.
For extra texture, stir crushed freeze-dried raspberries into the jelly-marshmallow mix before setting.
Lorie
đŸ’•
4 months ago
