Marshmallow Slice Recipes

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.

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.

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.

Steps:

• Base.
• Crush wheat biscuits, add sugar, coconut,flour and melted butter.
• Press into a slice tray with the back of a spoon.
• Bake at 180 C for 25 minutes.
• Allow to cool.
• Filling.
• Combine the water, sugar and gelatine into a saucepan and simmer for 10 minutes.
• Allow to cool, add vanilla and then whip until stiff.
• Pour onto prepared base.
• Topping.
• Melt chocolate and butter together.
• Allow to cool but not yet set.
• Pour onto filling and spread.
• Allow to set and then cut into slices.

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.