Crunchy Chocolate Marshmallow Slice

So after a few slightly tiring weeks to mark the beginning of my second season in the Alps, I finally bring you my first proper blog post! And while it may be a complete cop out in terms of originality and skill, you will definitely thank me later.

I first came across this recipe at my old work as an alternative version of rocky road, and I have to admit there was a lot of initial scepticism. In no way, shape or form did this even resemble what I know and love to be rocky road. But, in fairness, I may actually be a convert albeit my changing the name to some slightly over descriptive and garbled version.

Since it is a recipe I have tried many a time and has only a few simple ingredients, I thought it would be an excellent way to test the baking facilities of my new flat. Fortunately I am one of those few seasonaires who actually has room to swing a cat in their accommodation, but that doesn’t stop me from using my blog as an excuse to moan. I mean surely it’s pretty standard for all staff kitchens to be equipped with a full set of the most up to date/ top of the notch baking equipment? Shocking. However I took it as a test of resourcefulness, and after using an empty pesto jar in place of a rolling pin and turning the oven to what I thought was a decent temperature (every marking had been rubbed off apart from the 250C, which is a little excessive) I had some form of successful traybake.

If I do say so myself, of course in all forms of modesty, it was rather delicious. I have always been an absolute sucker for this recipe, so I was hoping my slight obsession would be shared. Luckily I managed to catch the bake right at the point where it had just started to caramelise without being burnt, which meant it was chewy and also caramel-ly as well as having the slight crunch from the walnuts. And, on the whole, it is a fairly fool proof and speedy recipe; if you have the ingredients there is certainly nothing to stop you giving this a go if you’re a chalet host who is a bit stuck for afternoon tea. But whether you’re baking in the Alps or back at home either way I hope you enjoy!

Crunchy Chocolate Marshmallow Slice (makes approx. 16 slices)

  • 200g digestives/ petite buerre biscuits
  • 100g butter
  • 100g marshmallows
  • 50g walnuts
  • 300g plain chocolate
  • 1 tin condensed milk

Method

  1. Preheat your oven to 180C/ 160C Fan (or just guess if you have no temperatures like me!)
  2. Crush the biscuits with the end of a rolling pin in a bowl until they form fine crumbs.
  3. Melt the butter in the microwave and pour over the biscuit crumbs. Stir together until the crumbs begin to stick together
  4. Pour the crumbs into a lined tin and press down over the base until it is level.
  5. Scatter over the walnuts, marshmallows and 100g of chocolate (you may need to chop into smaller chunks to get a more even distribution).
  6. Pour over the can of condensed milk and bake for around 15-20 minutes until melted and slightly caramelised (keep an eye on this, you may not need that much time). Leave to set and cool completely.
  7. Melt the rest of the chocolate and pour over the traybake. Leave to set and cut into slices.
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