No-Bake Marshmallow Slice Recipe

Introduction

No-bake marshmallow slice is a delightful treat combining a crunchy biscuit base, a soft marshmallow center, and a rich chocolate topping. It’s quick to prepare and perfect for satisfying your sweet cravings without turning on the oven.

Ingredients

• 200g digestive biscuits, crushed (or your choice for a twist)
• 100g melted butter
• 200g marshmallows
• 2 tablespoons milk or cream
• 200g dark or milk chocolate
• 2 tablespoons butter or coconut oil
• Optional: nuts, dried fruits, or sprinkles for texture and fun

Instructions

1. Step 1: Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
2. Step 2: Combine the biscuit crumbs with melted butter until the mixture resembles wet sand. Press firmly into a lined 8×8 inch baking tin and chill in the fridge.
3. Step 3: In a saucepan over low heat, melt the marshmallows with milk or cream, stirring constantly until smooth and pourable.
4. Step 4: Pour the melted marshmallow mixture evenly over the biscuit base and smooth with a spatula. Return to the fridge to set slightly.
5. Step 5: Melt the chocolate with butter or coconut oil using a double boiler or microwave, stirring until smooth.
6. Step 6: Pour the melted chocolate over the marshmallow layer, spreading it evenly. Refrigerate for at least 2 hours until firm before slicing and serving.

Tips & Variations

• Add chopped nuts, dried fruits, or colorful sprinkles between layers for extra texture and flavor.
• Use coconut oil instead of butter in the chocolate topping for a dairy-free version.
• Ensure low heat when melting marshmallows to prevent burning and clumping.
• Press the biscuit base firmly to avoid crumbling when slicing.

Storage

Store the marshmallow slice in an airtight container in the refrigerator for up to 5 days. For best texture, allow slices to come to room temperature for a few minutes before serving. You can also freeze the slices for up to 1 month, thawing in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of biscuits for the base?

Yes, you can substitute digestive biscuits with graham crackers, cookies, or any firm biscuit you prefer. Just make sure to crush them finely for the best texture.

What if I don’t have a double boiler to melt the chocolate?

You can melt chocolate in the microwave in short bursts, stirring frequently to avoid burning. Use 20-30 second intervals on medium power and stir between each.

No-Bake Marshmallow Slice Recipe

Print Recipe

★★★★★

4.4 from 114 reviews

This delightful No-Bake Marshmallow Slice is a layered treat featuring a crunchy biscuit base, a gooey marshmallow middle layer, and a glossy chocolate topping. Perfect for an easy, fuss-free dessert that requires no baking, it’s a great crowd-pleaser with options to customize with nuts, dried fruits, or sprinkles for added texture and fun.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 16 slices 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base:

• 200g digestive biscuits, crushed
• 100g melted butter

Marshmallow Layer:

• 200g marshmallows
• 2 tablespoons milk or cream

Chocolate Topping:

• 200g dark or milk chocolate
• 2 tablespoons butter or coconut oil

Optional Variations:

• Nuts, dried fruits, or sprinkles (for texture and decoration)

Instructions

1. Prepare Workspace: Clean your workspace and gather all tools including a mixing bowl, saucepan, spatula, and an 8×8 inch baking tin lined with parchment paper for easy removal.
2. Make the Base Layer: Crush the digestive biscuits into fine crumbs using a food processor or by hand with a rolling pin inside a ziplock bag. Combine the crumbs with melted butter until the mixture resembles wet sand. Firmly press this into the prepared baking tin to form an even layer. Place in the fridge to chill while preparing the next layer.
3. Prepare Marshmallow Layer: In a saucepan over low heat, melt the marshmallows with the milk or cream, stirring constantly to prevent burning and achieve a smooth, pourable consistency. Pour this mixture evenly over the chilled biscuit base, smoothing the surface with a spatula. Return the tin to the fridge to let the marshmallow set slightly.
4. Make Chocolate Topping: Melt the chocolate together with butter or coconut oil using a double boiler or microwave, stirring until smooth and glossy. Pour this melted chocolate over the marshmallow layer, spreading it evenly across the surface.
5. Set the Slice: Refrigerate the assembled slice for at least 2 hours or until the chocolate topping is firm. Once set, cut into squares and optionally decorate with nuts, dried fruits, or sprinkles before serving.

Notes

• Use your favorite type of biscuits for the base to customize flavor and texture.
• Ensure marshmallows are melted slowly over low heat to avoid burning and clumping.
• For a vegan version, use dairy-free marshmallows, plant-based milk, and vegan chocolate.
• Store the slice in the fridge and consume within 5 days for best freshness.
• Optional add-ins like nuts or dried fruits can be added between layers or on top for extra crunch and flavor.

Keywords: no bake dessert, marshmallow slice, chocolate slice, biscuit base dessert, easy no bake recipe, marshmallow dessert