Peanutty marshmallow squares
Another recipe from my cookbook, Everyday Delicious! Making marshmallow is fun – you do need to use an electric beater to get enough air in to make it light and fluffy, though. The peanut base of this slice is so tasty, it could almost be a slice by itself! If you want to make it extra decadent, add a layer of caramel between the base and the marshmallow (canned or make your own). If you like, you could add a few drops of food colouring and strawberry essence to make the marshmallow strawberry flavoured. Or – try swirling through a bit of jam through the marshmallow before it goes on the base.
Ingredients
Base
200g butter, at room temperature, cubed
1⁄2 cup caster sugar
1 free-range egg
1 1⁄4 cups plain flour
1⁄2 cup peanut butter
Marshmallow
2 cups water
2 tbsp powdered gelatine
1 cup caster sugar
2 tsp vanilla essence or paste
2 tbsp cornflour
Topping
150g good-quality dark eating chocolate (at least 60% cocoa solids – I used Whittakers
75ml cream
3⁄4 cup icing sugar
Method
Preheat the oven to 190°C. Line a slice tin with baking paper (up the sides too).
To make the base, cream the butter and sugar together (I use a food processor for this and scrape down the sides every now and then). Beat in the egg, then add the flour and peanut butter and mix until combined. Spread in an even layer in the tin using a spatula and clean moistened fingers (or place a piece of cling wrap on top and press it out that way).
Bake in the centre of the oven for 15 minutes. Remove from the oven and cool in the tin.
To make the marshmallow, bring the water to a boil in a large saucepan. Add the gelatine and whisk briskly until dissolved. Add the sugar and whisk until dissolved. Bring to a steady, gentle rolling boil (not a hard boil) over a medium heat and leave for 10 minutes without stirring.
Remove from the heat and cool down to warm. Add the vanilla essence or paste, and beat the mixture with an electric beater (or in a cake mixer with whisk attachment) until very thick and almost doubled in volume — about 10 minutes. Beat in the cornflour. Pour the mixture over the base and refrigerate until set — about 1 hour.
To make the topping, melt the broken-up chocolate and cream in a heatproof bowl over a pan of simmering water (make sure the bowl doesn’t touch the water). Mix well, then sift in the icing sugar and mix to combine. Cool to warm, and pour over the slice.
Refrigerate, then when set (30 minutes), cut into pieces. Keeps in an airtight container in the fridge for a week.
Do you think this would freeze well.
Made this today, no measurements of the slice tin though so I have way too much marshmallow! Hopefully it will set in another tin and I can cut it up for a extra treat.
Hi there Chelsea,
my grandmother used to make a Marshmallow Slice for me to take back to boarding school and it would get devoured by others wanting some. I have been doing a little nostalgic baking recently around my grandmothers recipes and recently made malt biscuits. Unfortunately I cannot find anything on her Marshmallow Slice.
I was wondering if this recipes chocolate top was a hard chocolate that would crack when you bit through it. Strange request I know but I’m not that experienced at baking but wanted to try and recreate it as closely as I could. If the above recipes chocolate top wasn’t that way, do you know how I might recreate it? Any help is greatly appreciated.
Hi Chelsea, does the base work best with smooth or crunchy peanut butter? And should it be the no added salt peanut butter or just regular peanut butter? Thanks! :)
Hi Chelsea. I know this is peanut marshmallow slice…but can I omit the peanut butter? And do I have to add anything in its place? Just wondering as my children’s school & daycare are nut free.
I do want to try it with peanut butter though.
Hi! What size is the slice tin that you use?
Your Peanutty Marshmallow Squares is delicious and is better than any cafe slice I’ve had in a while. I added a bit of coconut to the peanut base to add a bit more texture and taste. A hit with all the family!
Hi Chelsea
can you use this to make marshmallow squares or does it need to be changed for that
Thanks
Hi, how many gelatin leaves would you use?? Thanks
Adore this slice – who knew that peanut butter and marshmallow were such a perfect pair! Love your books :)
This is so delicious Chelsea! It is the first recipe of yours I have made and I am so impressed with the simplicity of the recipe and of course the end result. I have bookmarked a whole heap of your recipes that I am keen to try now :)
Hi Chelsea, we’re peanut-free in this house. Can I just omit the peanut butter? Cheers, Tracy
This is another fav of yours in our house, the first time I made this it disappeared in 2 days! Made heaps of marshmallow for me, far too much for the slice but we demolished that soon enough haha! x
Chelsea you are amazing and thanks so much for sharing this recipe!! Does it absolutely have to be kept in the fridge? x
I made this tonight and used Bakels gluten free flour in the base and I didn’t add the cream and icing sugar to the chocolate for the topping. I was trying to avoid more sweetness and calories! It tastes amazing. Reminds me of a rocky road.. I don’t think this will last two days!
Yay finally pay day came, i’ve been wanting to make this. as of now i am giving it a try cant wait to taste it!!!!!!
Can I just say this is absolutely delicious! I added a cheeky layer of caramel to it….yum! The base on its own it’s amazing then the marshmallow is so light and fluffy. Nom nom nom!
Hi Chelsea, how could I make this gluten free? Thanks!
Hey Chelsea, this may seem like a silly question as this is a peanutty marshmallow square, but is there an alternative to peanut butter that you can use or will that ruin the taste? I used to love this slice but I’m not a really fan of peanut butter anymore. Cheers :)
Oops, forgot to add cornflour and it’s in the fridge already- what will this do to it?
Hi Chelsea, love the look of your recipes, this is the first one I’m going to try today. Just a question, what size tin did you use for this?
Hey Chelsea
Just wondering if I was to make the “vege friendly” do you think the vegetarian alternative for gelatine agar-agar would work instead of normal gelatine?
Just a thought
Thanks so much!!
Hi Chelsea, what size tin did you use for this recipe?
this looks delicious (apart from the nutty bit lol). Could this be made without the peanut butter at all?
Hi Chelsea, I have a few questions…,
do I boil the water mixture for the full ten minutes or turn it off after it gets to rolling boil and leave it alone for ten minutes? I also assume I leave the lid off? Can you also tell me how much this will reduce by so I can make sure it is not boiling too much (if I leave it boiling for ten minutes)?
Thanks!
Hiya Chelsea! Another fabulous recipe! I’m looking forward to trying!! One question…could I use custard powder instead of cornflour in the marshmallow? Thanks xx
Yes!
Hi Chelsea,
This looks yummo!
Just wondering for a nut allergy what could replace the peanut butter with?
Thanks so much :)