I’ve been absent from this blog for a while. I would like to say that it’s going to change and that I will be able to post more often but I honestly can’t make any promises. Not because I haven’t been baking and crafting but simply because life has been so full, bursting-at-the-seams full, in a good way. The biggest chunk of my time has been devoted to the new man in my life. Little M has stolen my heart and almost every spare minute of each day…
You understand I’m sure.
So, no promises. Just one blog post at a time, whenever I get a chance.
Today I have a marshmallow slice to share with you. Crunchy wheat base, a layer of chocolate and a thick slab of fluffy marshmallow on top.
It’s tasty just as it is but I also decided to try a slice toasted with a kitchen blowtorch to make it smore-ish. The marshmallow melted pretty quickly so I had to go quickly and lightly with the torch but I think the crispy top and toasted marshmallow aroma were worth the sticky drippy mess!
Marshmallow slice
- 3 wheatabix crushed (or approx 3/4 cup similar plain cereal crushed – cornflakes, branflakes etc)
- 1 cup flour
- 1 cup coconut
- 1 teaspoon baking powder
- 3/4 cup brown sugar
- 175kg melted butter
- 3/4 cup chocolate chips
- 2 dessertspoons gelatine
- 1 teaspoon vanilla essence
- 1 cup icing sugar
- 1 cup white sugar
- 1 cup boiling hot water
Preheat the oven to 200c. Grease and line a 9 inch square baking pan.
Mix the brown sugar, flour, coconut, baking powder and wheatabix into the melted butter.
Press with crust mixture into the lined pan and bake for 15 – 20 mins. Sprinkle the chocolate chips onto the crust while still warm and leave a few minutes to melt. Use the back of a spoon to gently spread the melted chocolate in a thin layer over the whole base. Set aside to cool.
Once the base has cooled dissolve the gelatine into a cup of boiling hot water. Add the gelatine to the icing sugar, white sugar and vanilla in a mixing bowl. Beat with an electric mixer until thick, white, and glossy, this could take a while. Pour the marshmallow over the base and leave for 30 minutes to set before slicing.
You can sprinkle a little icing sugar over the top of the set marshmallow to prevent sticky fingers when eating the slice.
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