Marshmallow Slice

    30 minutes

    Marshmallows are only one of the great ingredients in this slice but they are my favourite part so they get naming rights.

    55 people made this

    Serves: 48 

    • 16 sweet square or rectangular biscuits
    • 2 cups miniature marshmallows
    • 185g butter
    • 1 teaspoon vanilla essence
    • 3/4 cup (125g) brown sugar
    • 2 cups sliced almonds
    • 2 cups desiccated coconut

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C. Line a jellyroll cake tin with aluminium foil.
    2. Arrange biscuits to cover the bottom of the prepared tin.
    3. In a small saucepan combine the butter and brown sugar. Cook over medium heat stirring occasionally until smooth. Remove from the heat and stir in the vanilla.
    4. Sprinkle the marshmallows over the biscuit base. Pour the butter mixture evenly over the biscuits and marshmallows. Sprinkle the coconut and almonds evenly over the marshmallows.
    5. Bake for 14 minutes in the preheated oven until coconut and almonds are toasted.
    6. Allow to cool completely before cutting into triangles. Store at room temperature in an airtight container.

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    Reviews in English (47)


    This is an easy, chewy and delicious cookie! However, I did have to make a couple of adjustments to the amount of ingredients for my cookies to hold together well. I doubled the amount of marshmallows from 2 cups to 4 cups and I also cut the almonds in half from 2 cups to 1 cup. When I first tried it with 2 cups of almonds, there were so much almonds that weren't being held together by the gooey part of the cookie and they just sat on top or fell off. These adjustments have fixed the problem and they now hold together beautifully. I was also told by a friend that the chocolate graham crackers work the best and so when I went to the store, all they had were the chocolate graham cracker snack sticks which I thought was worth a try. Be warned- this was a really bad idea since they weren't wide and flat enough to be a good base for this cookie. Also, I tried using wax paper instead of the aluminum foil which also didn't fare too well. The foil with plenty of Pam really worked the best. I also added a teaspoon of cinnamon to the melted butter and brown sugar mixture (as I had seen in another Caramel Heavenlies recipe) which made it even more delicious!  -  11 Jan 2006  (Review from Allrecipes USA and Canada)


    I've tried several different recipes to use up graham crackers that had been around a while at my job. This one is the best! Everyone loves it and those that bake always ask for the recipe. I increased the marshmallows to 4 cups and the brown sugar and butter to 1 cup. Once out of the oven, I use an icing spreader to combine the melted marshmallows with the almonds and coconut otherwise I've found they fall off the cookie. I bet it would be very good with pecans too.  -  19 Nov 2006  (Review from Allrecipes USA and Canada)


    I make these at Christmas time to give as gifts along with other goodies. My whole family loves them and they are devoured within minutes. My only tip is that spraying the foil with a non-stick spray before putting the graham crackers on helps keep everything from sticking when you try and cut them up. The syrupy mixture you put over the graham's can make a bit of a mess if you don't use the spray.  -  16 Jul 2001  (Review from Allrecipes USA and Canada)