"This actually tastes like a Wagon Wheel"
But recently I came across a recipe for this Wagon Wheel Slice, so I had to give it a go. It has the biscuit, the jam, the marshmallow and the chocolate, but would it taste like a Wagon Wheel. Well the verdict is in, I loved it, my kids loved it, my taste tester friends loved it.
I think it actually tastes like a wagon wheel. The jam and marshmallow filling taste like the wagon wheel filling does. The biscuit is beautiful, and the chocolate topping, lovely. And what I found most exciting is it isn't too sweet.
This is so simple to make and quite cheap to make.
I have to mention I'm not a fan of jams in general, but I have grown to love Rose's Raspberry Conserve. It is the only brand I buy now, I'm really loving the flavour. I generally don't mention brands, but if I truly love something I give them a plug.
When I only have pink marshmallows in the house I use them to, it's best with the white ones, but my family are okay with the pink ones to.
So here is a simple treat idea I'm sure you'll love.
Makes 20 slices
185g unsalted butter softened
1/3 cup caster sugar
1 1/2 cups plain flour
1/3 cup self raising flour
1/2 cup raspberry jam
145g white marshmallows
185g dark chocolate, broken into pieces
50g unsalted butter
Preheat oven to 180C/160C fan forced. Grease and line with baking paper a 3cm deep, 20cm x 30cm slice pan. Make sure the baking paper extends all the sides by 2cm, so you can pull the slice out easier.
For the base: using an electric mixer, beat the butter and sugar together until light and fluffy. Sift in the flours. Using a spoon, stir the flour through the butter until the dough comes together. Using your hands, press the mixture into your prepared pan. Bake for 20 minutes until golden
For the filling: Spread the warm base with the jam, spread it out evenly. Cut the marshmallows in half with scissors and place them cut size down on the jam. The marshmallows should cover the jam, with only a few small gaps between them. Bake for 2 minutes. Remove from the oven and using a spoon gently swirl the marshmallow to fill in any gaps if there are any, and to level the surface. Cool in the tin for 1 hour.
For the topping: place the chocolate and butter in a heatproof bowl. Place bowl over a pan of simmering water. Stir the mixture until both butter and chocolate are melted. Pour over the marshmallows, spread out gently to cover the marshmallows evenly. Refrigerate for 2 hours or until set.
Stand at room temperature for 5 minutes before slicing into pieces and serving.
Pin it: www.pinterest.com.au/pin/399413060701988449/