• Save to your scrapbook
  • Save to your scrapbook

    Chocolate Mallow Slices

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chocolate Mallow Slices

    These marshmallow slices are a cross between a biscuit and a sweet. They are best made a day in advance and kept cool until you want to eat them

    • Preparation time: 40 minutes, plus 10 minutes cooling and 2 hours chilling time
    • Cooking time: 5 minutes
    • Total time: 2 hours 55 minutes 60 minutes 60 minutes 55 minutes

    Makes: 10 to 15 slices


    • 50g marshmallows
    • 50g digestive biscuits or Waitrose Malted Milk Biscuits
    • 200g Waitrose Continental Milk Chocolate
    • 75g Waitrose Continental Plain Chocolate
    • 25g unsalted butter
    • ½ x 100g pack Waitrose Macadamia Nuts
    • 25g raisins


    1. Using a pair of kitchen scissors, cut the marshmallows into small pieces. Dipping the scissors in a glass of warm water first helps to cut cleanly, as the marshmallows get quite sticky. Break the biscuits into small pieces.
    2. Put a kettle of water on to boil. Break the chocolate into small, evenly sized pieces. Place in a medium-sized, heatproof bowl and add the butter. When the kettle has boiled, place a saucepan on a heatproof surface such as a wooden chopping board, and carefully pour the water 5cm deep into the saucepan then rest the bowl of chocolate over it. Stir with a wooden spoon until the chocolate and butter are melted and smooth; this will take about 5 minutes. Leave to cool for 1-2 minutes.
    3. While the chocolate is cooling, place a large piece of clingfilm on a work surface, then cut out a 30cm-square piece of baking parchment and place on top of the clingfilm.
    4. Add the nuts, raisins, marshmallows and biscuits to the chocolate bowl and stir with a large wooden spoon until everything is evenly coated with the melted chocolate.
    5. Tip the mixture out into the middle of the parchment paper and form into a rough log shape. Roll the paper and clingfilm, gradually squeezing the mixture into a compact cylindrical shape. Place in the fridge to chill for at least 2 hours until firm.
    6. Remove the roll from the fridge and leave at room temperature for 10 minutes, then peel away the clingfilm and paper, cut into 1cm-thick slices and arrange in overlapping slices on a plate. Alternatively, place the slices in boxes lined with greaseproof paper, or wrap in cellophane to give as presents.

    Your recipe note

    Edit your recipe note

    Cook's tips

    You can make different shapes by rolling the mixture into a triangle or rectangle.

    If you don't like raisins, leave them out altogether or substitute with more macadamia nuts.


    Average user rating

    4 stars