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    Chocolate Mallow Slices

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    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

    Ingredients

    • 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

    Method

    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.

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    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.

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    4 stars