Marshmallow Slice

Soft and fluffy marshmallow fluff topping a shortcake base, this marshmallow slice is a sweet treat you’ll love!

Is there anything better than soft and fluffy homemade marshmallow? If you agree with me that there really isn’t, you need to try this Marshmallow Slice recipe!

The slice is made from a buttery shortcake base which is baked until golden. It’s then topped with the fluffiest raspberry flavoured marshmallow and sprinkled with freeze dried raspberries.

Why this is the BEST Marshmallow Slice

• A classic favourite recipe from childhood
• Incredibly light and fluffy marshmallow that melts in your mouth
• Stays fresh for up to 3 days
• The marshmallow recipe is simple and easy to follow if you haven’t made it before

Marshmallow Slice NZ

New Zealand is known for it’s slice recipes (bars) and marshmallow slice is just another to add to that delicious collection of recipes!

I can’t find too much information on this history of the marshmallow slice but it’s been a favourite for many years.

The most simple recipes, like from the edmonds cookbook, consist of the shortcake base, topped with the marshmallow filling but jam and chocolate are very popular additions to this favourite sweet treat.

Homemade is best but you can also find them mostly in the south island at many bakery and cafes.

Easy Marshmallow Slice

If you’ve ever been afraid of trying to make homemade marshmallow you really don’t have to be. This recipe is simple and straight forward with detailed steps and also a video to walk you through the process.

The slice takes about 30 minutes total to make, along with about 6 hours to set so it’s perfect for making a day in advance.

Raspberry Marshmallow Slice

This marshmallow slice is raspberry flavoured but it could be any flavour you would like with a few tweaks!

I’ve used essence and also freeze dried raspberries but if you don’t have these on hand you could also use raspberry jam. Add a layer to sandwich in between the base and filling or swirl it through the marshmallow before it sets.

Chocolate is also a very popular flavour. For this you can add a chocolate topping to the slice, think of rocky road flavours!

Marshmallow Slice Ingredients

Base

• 1/2 Cup / 1 Stick / 8Tbsp / 115g Butter
• 1 Cup / 125g Powdered Sugar / Icing Sugar
• 1 Egg
• 1 2/3 Cup / 200g Flour
• 1 tsp Baking Powder

Marshmallow Fluff

• 1 Tbsp Gelatine
• 1 Cup / 250ml Cold Water
• 2 Cups / 400g Sugar
• 1 Egg White
• Freeze Dried Raspberries

How to Make Marshmallow Slice

Base

Preheat the oven to 180C / 350F.

In a medium sized bowl or the bowl of your stand mixer add the room temperature butter and icing sugar / powdered sugar. Beat on medium speed with a hand mixer for 2-3 minutes or until light and fluffy.

Crack in the egg and beat again for a further minute until fully incorporated.

Add the flour and baking powder and mix again until combined. Scrape down the sides of the bowl to make sure everything is combined evenly.

Press the base into a lined 20cm or 8″ square baking pan. It can be pretty sticky and hard to work with so use a wet spoon to spread it easily.

Bake the base for 20-25 minutes or until the edges start to brown. Leave to cool in the baking pan.

Marshmallow Fluff

Pour the water into a medium sized saucepan and sprinkle over the gelatine. Leave for 5 minutes for the gelatine to soften.

Add the sugar to the saucepan and place over medium heat, stirring continuously so it doesn’t burn until it comes to a boil. Continue to cook for 3-4 minutes over medium heat without stirring. Turn off the heat.

In a stand mixer or using a hand mixer beat the egg white on low speed until it becomes frothy before turning the speed up to medium.

When the egg white is opaque and at the soft peak stage turn the mixer to high and start to slowly pour in the hot sugar mixture. Do this as slowly as possible!

When all the gelatine mixture has been added continue to beat the marshmallow filling on high speed for about 10-15 minutes. You’ll know it’s ready when it resembles the texture of whipped cream and can hold its shape.

Finally stir through any flavourings or fillings you would like. Any kind of essence works well.

Pour the marshmallow filling on top of the cooled base, using a spatula to spread it out evenly and into the corners. Sprinkle over some freeze dried raspberries and leave to set for about 6 hours or overnight.

How to Cut Marshmallow Slice

Here are a few tips and tricks to cutting marshmallow slice perfectly

• Make sure the slice has completely set, this takes about 6 hours or overnight
• Use a thin sharp knife for the cleanest cuts
• Cut straight down into the marshmallow slice, applying pressure, don’t slice back and forth
• Wipe the knife off in between each cut to keep the marshmallow clean

FAQs

Can I freeze slices?

Yes, most slices can be frozen. If you would like to freeze this slice place it into an airtight container and into the freezer for up to 3 months. Let it fully defrost at room temperature before eating.

How long will the slice stay fresh for?

The Marshmallow Slice will stay fresh for about 3 days in an airtight container at room temperature. There is no need to place the slice into the fridge.

More NZ Slice Recipes

• Tan slice
• Peppermint Slice
• Ginger Crunch