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Neapolitan crackle marshmallow slice recipe
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Prep Time:
210 minutes
Cook Time:
15 minutes
Total Time:
225 minutes
Indulgent dessert bars with Rice Krispies, marshmallows, and creamy white chocolate.
Ingredients:
  • 175g (5 cups) Kellogg’s Rice Bubbles
  • 150g (1 cup) pure icing sugar
  • 70g (2/3 cup) desiccated coconut
  • 20.00 gm cocoa powder, sifted
  • 250g Copha, chopped
  • 520g pkt white and pink marshmallows
  • 60ml (1/4 cup) milk
  • Pink food colouring, to tint
  • 200g white chocolate, finely chopped
  • 4.60 gm vegetable oil
  • Ferrero Raffaello chocolates, halved, to decorate
Instructions:
  • Prepare a 20cm square cake pan by greasing it and lining the base and sides with baking paper, ensuring the paper overhangs the sides.
  • Separate the Rice Bubbles, icing sugar, and coconut into 2 bowls. Combine cocoa with one bowl and mix well. Melt half of the Copha in a saucepan over medium heat. Stir in the melted Copha with the cocoa mixture until fully combined. Press the cocoa mixture evenly onto the base of the pan. Chill in the fridge for 1 hour to set.
  • In a saucepan over medium-low heat, combine marshmallows and milk. Stir and cook for 5 minutes until mixture is smooth and marshmallows are melted. Add food coloring until desired color is achieved, stirring well. Pour over cocoa layer, smooth the surface, and refrigerate for 1 hour until set.
  • Melt the leftover Copha in a small saucepan over medium heat. Stir the melted Copha into the rest of the Rice Bubble mixture until fully mixed. Spread the mixture evenly over the marshmallow layer, pressing gently to pack it down. Chill in the fridge for 1 hour or until firm.
  • Melt the white chocolate and oil together in a heatproof bowl set over a saucepan of simmering water, stirring constantly until smooth.
  • Lift the marshmallow slice out of the pan using the baking paper. Drizzle with white chocolate sauce and garnish with Raffaellos. Allow to set before cutting and serving.

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