Chocolate Marshmallow Slices
Indulge in the ultimate no-bake treat with these Chocolate Marshmallow Slices, a deliciously layered dessert that's as easy to make as it is irresistible. Featuring a buttery cocoa-infused biscuit base, a fluffy marshmallow layer, and a silky dark chocolate topping, this recipe offers the perfect balance of texture and flavor. The decadent chocolate ganache is finished with optional sprinkles or crushed nuts for a festive touch, making these slices perfect for parties, picnics, or an after-dinner delight. Ready in just 30 minutes of prep and cook time with minimal effort, these marshmallow chocolate bites are a guaranteed crowd-pleaser. Plus, they store beautifully in the fridge, so you can enjoy them all week long!
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Recipe Information
Ingredients
- 100 grams Unsalted butter
- 100 grams Granulated sugar
- 2 tablespoons Golden syrup
- 2 tablespoons Cocoa powder
- 200 grams Digestive biscuits (or graham crackers), crushed
- 150 grams Mini marshmallows
- 200 grams Dark chocolate
- 100 milliliters Double cream
- 50 grams Sprinkles or crushed nuts (optional, for topping)
Instructions
Line a 9x9-inch (23x23 cm) square baking tin with parchment paper, leaving an overhang on the sides for easy removal later.
In a saucepan over medium heat, combine the butter, sugar, golden syrup, and cocoa powder. Stir continuously until the mixture is smooth and melted together.
Remove the saucepan from the heat and stir in the crushed digestive biscuits until fully coated and combined.
Press the biscuit mixture firmly and evenly into the prepared baking tin to form a flat base. Place the tin in the refrigerator to set for 10-15 minutes.
Sprinkle the mini marshmallows evenly over the biscuit base, ensuring the entire surface is covered.
In a heatproof bowl set over a pot of simmering water (double boiler method), melt the dark chocolate and double cream together. Stir until smooth and glossy.
Pour the chocolate mixture over the marshmallows, spreading it evenly to cover the entire surface.
Optionally, sprinkle the top with sprinkles or crushed nuts for added texture and decoration.
Refrigerate the tray for at least 2 hours or until the chocolate has fully set.
Once set, use the parchment paper overhang to lift the slice out of the tin. Cut into 12 even squares or rectangles with a sharp knife.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.3 g | 293% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 579.6 g | 211% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 409.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 1975 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
