MARSHMALLOW SLICE
Make and share this Marshmallow Slice recipe from Food.com.
Provided by JNS381
Categories Gelatin
Time 55m
Yield 12 pieces
Number Of Ingredients 11
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.
Nutrition Facts : Calories 382.7, Fat 21, SaturatedFat 14.2, Cholesterol 29.4, Sodium 103, Carbohydrate 49.2, Fiber 3.7, Sugar 29.9, Protein 4.5
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
CHOCOLATE MARSHMALLOW SLICES
This can be for any time -- especially the holidays just by using colored marshmallows instead of all white ones.
Provided by Thistlethorne
Categories Candy
Time 10h30m
Yield 36 slices
Number Of Ingredients 4
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.
Nutrition Facts : Calories 116.4, Fat 7.3, SaturatedFat 3.5, Cholesterol 6.8, Sodium 51.3, Carbohydrate 13.6, Fiber 0.9, Sugar 10.1, Protein 1.2
MARSHMALLOW SLICE
This recipe comes from the Celebrating Chocolate Cookbook, published by New Idea. The description reads: A layer of white marshmallows melts in the centre of the slice, giving it a sweet, slightly sticky flavour. Trust me, this is delicious and worth the effort!
Provided by Alesha
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 13
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.
PEANUT BUTTER MARSHMALLOW SQUARES
Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.
Provided by Teri D
Categories Bar Cookie
Time 15m
Yield 40 pieces, 40 serving(s)
Number Of Ingredients 4
Steps:
- Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
- Stir in mini marshmallows.
- Pour in a greased 11" x 13" pan.
- Refrigerate and cut into small (1-1/2") squares.
Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9
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- Combine Weetbix, flour, coconut and sugar in a large bowl. Stir in butter until well combined. Press mixture firmly over base of prepared pan.
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- Grease a lamington pan (19cm x 30cm). Line base and sides with baking paper, extending paper 3cm above pan edges.
- Combine Weet-Bix, coconut, flour and sugar in a large bowl. Stir in butter until combined. Press over base of prepared pan.
- Cook in a moderate oven (180C) for about 20 minutes, or until golden brown. Remove. Cool in pan.
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- Meanwhile, place sugar and remaining water in a large bowl of an electric mixer. Using the whisk attachment, beat on high speed for 4 minutes. With motor operating, gradually add gelatine mixture in a thin, steady stream.
- Spoon over cooled base. Smooth over top. Sprinkle with toasted coconut. Stand at room temperature until set.
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