No Bake Marshmallow Slice Food

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.

NO-BAKE MARSHMALLOW EASTER EGG SLICE

Steps:

• Line an 8x8 inch square baking tin with baking paper.
• If using whole cookies, blitz them in a food processor to crumbs (or gently bash them in a sturdy plastic bag).
• Add the butter, mix well then pour into prepared tin. Press down firmly all over and place in fridge to chill.
• In a saucepan, over low-medium heat, heat the marshmallows and water together, stirring constantly until fully melted.
• Pour the marshmallow over the cookie base and chill for ½ an hour.
• Melt the chocolate in a microwave safe bowl, in the microwave in 30 second bursts, making sure to stir well after each. It should take no more than 1 ½ - 2 minutes.
• Pour the chocolate over the marshmallow and gently spread out. Place halved Easter eggs all over the top.

MARSHMALLOW SHORTCAKE SLICE

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.