chocolate marshmallow slice

This is my new favourite slice. The base is soft, yet a little crunchy, with a billowy, pepperminty, marshmallow topping.

The base is a variation of a friend’s chocolate weetbix slice, the marshmallow is my mother’s recipe from years back. I’ve made many a marshmallow over the years, but for this recipe I’m using gelatin powder. Gelatin sheets will give you a superior product but they really are expensive. Too expensive for the purpose of this slice.

I purchased my peppermint essence from Vetro in Hamilton. It sure was expensive at $16, but worth it. Be careful how much peppermint essence you use, as it can quickly become overpowering and ruin the slice. In case you were wondering what a $16 bottle of essence looks like….ta da!!! Isn’t she beautiful. I also have a $30 bottle of maple syrup sitting in my cupboard, hopefully that’s not disappointing.

 

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I crush the weetbix by hand, they should look like this….

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I need to tell you…marshmallow is not your friend, it has a mind of it’s own and is very unforgiving. You need to work super fast at two important stages. Firstly, when you pour the hot gelatin mix into the eggwhites, make it snappy, don’t linger or else the gelatin mix will start to set like glue. If you pour a thick gluey gob into the egg white mixture it will stay a thick gluey gob. The second important stage is pouring the marshmallow onto the slice. Spread the marshmallow as quick as you can, pour the chocolate over, swirl it, then leave it to set. You can leave the marshmallow to set on the bench, takes about 2 hours.

When you sprinkle the gelatin over the water, it should look like this…

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The following three photos show you how to finish off the marshmallow.

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Take note, once I swirl some chocolate into the marshmallow I add a final layer of chocolate swirl on top, so that it looks like this.

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All the best with this. Don’t do what I did last week, which was burn the base.  So annoying.

Megan

Pepperminty Marshmallow Chocolate Slice
 
Ingredients
  • 3 weetbix(original), crushed
  • 1 cup dessicated coconut
  • ½ cup shredded coconut
  • 1 cup self-raising flour
  • 3 Tbsp cocoa, sifted
  • ¾ cup sugar
  • 150g butter, melted
  • 1 egg
Marshmallow
  • 150 ml water
  • 3 Tbsp gelatin powder
  • ¾ cups icing sugar
  • ¾ cups sugar
  • 3 egg whites
  • ½ - 1tsp peppermint essence(depends on how strong you like it)
Topping
  • 150g dark chocolate, melted
Instructions
Chocolate Base
  1. Line a 23cm square cake tin with baking paper. Make sure you bring the paper up the sides of the tin, so you can pull the finished slice out once the marshmallow has been poured on and is set.
  2. In a large bowl, mix together until well blended, the crushed weetbix, both coconuts, flour, cocoa and sugar.
  3. Stir the melted butter into the dry ingredients.
  4. Now, stir in the egg and mix very thoroughly until well combined. The mixture should clump together when squeezed softly.
  5. Press the mixture, evenly, into the lined baking tin.
  6. Bake for 20-25 minutes at 170°C.
  7. Set aside to cool.
  8. As soon as the base is out of the oven, start melting the chocolate and preparing the marshmallow.
Marshmallow
  1. Measure the water into a medium sized pot and sprinkle the gelatin over the surface of the water, leave for 2 minutes to soften.
  2. Over medium heat, stir the gelatine/water mixture until the gelatin has dissolved. This will take 2 minutes. It shouldn't be boiling at this stage.
  3. Add the icing sugar and sugar to the gelatin mix, stir to incorporate. Bring this mix to the boil and continue boiling for 7 minutes. Stir occasionally.
  4. When this is done, beat 3 egg whites and the essence in a large bowl, until soft peaks have formed. Continue beating the egg whites while you pour the gelatin in and beat until thick and glossy. This can take 8-10 minutes.
  5. When finished, spread the marshmallow over the chocolate base. Dollop about ⅔rd's of the melted choclate over the marshmallow and create a swirling effect with a knife. Drizzle the remaining chocolate on top of this.
  6. Leave the marshmallow to set, takes two hours at room temperature. Slice with a hot dry knife.