Recipes
Jammy Marshmallow Slice
A delicious buttery shortbread base, topped with sweet jam, chewy marshmallows and chocolate. Easy to make and tasty to eat!
300g Dean’s shortbread finely crushed
80g butter, melted
200g jam, raspberry or strawberry
250g marshmallow - pink and white
200g of dark or milk chocolate, melted
Follow The Steps
Grease and line a 23cm x 23cm tin.
Crush the shortbread to a fine crumb by putting it into a bowl and using the end of a rolling pin or use a food processor.
Add the melted butter to the crushed shortbread and mix until well combined.
Press this firmly into the lined tin, using the back of a spoon. Place in the fridge for at least half an hour.
Spread the jam over the shortbread base, ensuring it is all covered.
Carefully cut each marshmallow in half using scissors. Place them cut-side down onto the jam.
Put under the grill for a few minutes to melt the marshmallows.
Gently using the back of a spoon press the marshmallows down so you have a smooth surface.
Leave to cool.
Melt the chocolate either in the microwave or over a pan of simmering water and carefully pour over the marshmallows. Ensure all the marshmallows are covered with chocolate.
Leave until the chocolate has set. Remove from the tin and cut into squares.
Enjoy!
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