Marshmallow Shortcake Slice Recipes

NANNA'S MARSHMALLOW SLICE

Steps:

• Preheat Oven to 180C
• To prepare the base, cream the butter, sugar and essence for 4 minutes until pale and creamy
• Add egg and mix well
• Add dry ingredients (it says to sift but I never do...)
• Pour into a slice tin or square 25cm tin (or as original recipe states 2 sandwich tins)
• Bake for 13 minutes until light golden brown on top
• Set aside to cool
• To Prepare the marshmallow - boil water, gelatine and jelly crystals in a large pot on the stove top - for 8 minutes
• Add sugar and stir well to dissolve it all and remove from the heat and allow to cool completely.
• Beat with electric mixers until thick but not too stiff and unable to be spread - this can take up to 5 minutes
• (Optional spread Jam over shortcake if desired)
• Pour marshmallow over the base and pop in the fridge to set - for approx. 2 hours
• Slice and store in the fridge in an airtight container.

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.

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.

CHOCOLATE MARSHMALLOW SLICES

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.