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Chocolate marshmallow Christmas slice conventional method
This sweet and delicious Christmas Marshmallow slice has a crunchy chocolate base and a fluffy marshmallow topping. Perfect for sharing! Magimix Cook Expert and conventional methods!
5
from 1 vote
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Course:
Desserts
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
35
minutes
minutes
Additional Time:
4
hours
hours
Total Time:
4
hours
hours
40
minutes
minutes
Servings:
24
pieces
Calories:
141
kcal
Author:
Kylie
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Ingredients
Chocolate slice
▢
130
grams
butter
▢
2
tablespoon
golden syrup
▢
150
grams
brown sugar
▢
½
teaspoon
bicarbonate of soda
▢
1
teaspoon
vanilla
▢
30
grams
cocoa
▢
125
grams
plain flour
▢
75
grams
oats
▢
30
grams
desiccated coconut
marshmallow topping
▢
140
grams
white sugar
▢
50
ml
cold water
▢
1.25
tsps
gelatine
▢
50
ml
boiling water
▢
1
teaspoon
vanilla paste
▢
¼
cup
sprinkles
Instructions
Preheat oven to 180 degrees.
Line a square 20cm cake tin or use a silicone one. Make sure the baking paper comes right up the sides.
Combine the butter, brown sugar, golden syrup in a small sauce pan and bring to the boil.
Add the bicarb and the vanilla. Remove from the heat.
Combine the flour, oats, coconut and cocoa in a large bowl and pour the hot mixture over the top.
Mix well. Then press into the cake tin.
Bake for 25 minutes at 180 degrees.
Remove from the oven and allow to cool slightly.
Combine the sugar and cold water in the bowl of an electric mixer and set to top speed.
Whisk for 3 minutes.
Add the gelatine to a small bowl with the boiling water and whisk to combine before pouring into the mixer. Add the vanilla paste.
Whisk for another 3 minutes until thick and glossy.
Pour over the cooled slice and top with sprinkles.
Place in the fridge for 4 hours to set.
Nutritional Information
Serving:
1
square
|
Calories:
141
kcal
|
Carbohydrates:
22
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
12
mg
|
Sodium:
42
mg
|
Fiber:
1
g
|
Sugar:
14
g
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