No-Bake Marshmallow Slice – Chewy, Chocolatey & Irresistibly Easy

If you’re looking for a playful, colourful, and crowd-pleasing dessert, look no further than this No-Bake Marshmallow Slice. Featuring a buttery biscuit base, a bouncy raspberry jelly-marshmallow layer, and a sweet cloud of marshmallows with coconut sprinkles on top, this slice is a guaranteed hit at parties, bake sales, picnics, or even just a fun weekend baking project.

It’s perfect for warm days when you don’t want to turn on the oven, and its nostalgic flavour will transport you straight to your childhood lunchbox or grandma’s kitchen.

🍽️ Ingredients

The Biscuit Base:

• 2 cups (250 g) crushed plain sweet biscuits (e.g. Marie, graham crackers, or digestive biscuits)
• ½ cup (115 g) unsalted butter, melted
• 2 tbsp sweetened condensed milk

The Marshmallow Jelly Layer:

• 1 cup (250 ml) boiling water
• 2 packets (approx. 3 oz or 85 g each) raspberry or strawberry jelly crystals
• 1 tbsp powdered gelatine
• ¾ cup (165 g) caster sugar (or granulated sugar)
• ¾ cup (185 ml) cold water

The Topping:

• 2 cups mini marshmallows
• ¼ cup shredded sweetened coconut
• ¼ cup pink and white sprinkles (optional, but highly recommended for fun)

👩‍🍳 Preparation:

1: Make the Biscuit Base

1. Prepare a 20 cm x 30 cm rectangular slice pan by lining it with baking paper, leaving an overhang on the sides for easy removal later.
2. In a large bowl, combine the crushed biscuits, melted butter, and sweetened condensed milk. Mix until the crumbs are well coated and resemble wet sand.
3. Press the mixture firmly and evenly into the base of the lined tray using the back of a spoon or the base of a measuring cup.
4. Chill in the fridge for at least 30 minutes while you prepare the next layer.

2: Prepare the Jelly-Marshmallow Layer

1. In a large mixing bowl, combine the jelly crystals and powdered gelatine.
2. Pour in the boiling water and stir continuously for 2 minutes, until completely dissolved.
3. Add the caster sugar and continue stirring until fully dissolved.
4. Pour in the cold water and mix again until incorporated.
5. Let the mixture sit at room temperature for 15–20 minutes until it cools slightly. You want it cool but still liquid, not set.

Note: Pouring warm jelly mixture over the biscuit base too soon can cause it to seep through—cooling is essential.

3: Pour and Chill the Jelly Layer

1. Once cooled, carefully pour the jelly mixture over the chilled biscuit base.
2. Transfer to the fridge and chill for 2–3 hours, or until the jelly layer is completely set and firm to the touch.

4: Add Marshmallow Topping

1. Once the jelly layer is set, evenly scatter the mini marshmallows over the top of the slice.
2. Gently press them into the jelly to ensure they stick but don’t sink in.
3. Sprinkle the top with shredded coconut and pink and white sprinkles for extra colour and texture.
4. Return to the fridge for an additional 30 minutes to allow the toppings to set in place.

5: Slice and Serve

1. Using the baking paper overhang, lift the slice out of the tray and place on a chopping board.
2. Use a sharp knife dipped in hot water and wiped dry to slice into 12–16 squares.
3. Wipe the knife between cuts for cleaner edges.

Cooking Notes:

• Don’t rush setting time. If layers aren’t fully set before adding the next, they can merge or collapse.
• Use gelatine along with jelly crystals to help the marshmallow layer hold its shape once sliced.
• Avoid overly warm kitchens, as marshmallows and jelly soften easily in heat.

Serving Suggestions:

• Best served cold straight from the fridge.
• Pair with hot tea, pink lemonade, or milkshakes for a sweet afternoon treat.
• Add to dessert grazing platters, kids’ party tables, or serve in lunchboxes for something fun and nostalgic.

Storage:

• Store in an airtight container in the refrigerator for up to 5 days.
• Not suitable for freezing due to jelly and marshmallow texture changes.
• Keep chilled if transporting to avoid the topping becoming sticky.

Tips for Success:

1. Use firm pressure when pressing the biscuit base—it prevents crumbling when sliced.
2. Chill each layer fully before adding the next—this slice is all about patience.
3. Use a clean, hot knife for smooth, neat cuts through the jelly and marshmallow layers.
4. Want a little tang? Add a squeeze of lemon juice to the jelly layer for a fruitier finish.

Time Overview:

• Prep Time: 25 minutes
• Chill Time: 3.5 hours
• Total Time: ~4 hours

Nutritional Information (Per Square – Approximate):

• Calories: 210
• Fat: 9 g
• Carbohydrates: 30 g
• Sugar: 21 g
• Protein: 1 g
• Sodium: 95 mg

FAQs:

Q: Can I use full-sized marshmallows?

A: Yes, just chop them into smaller pieces for even distribution across the top layer.

Q: What kind of jelly should I use?

A: Any fruit-flavoured jelly works, but raspberry or strawberry is classic and complements the marshmallow layer beautifully.

Q: Can I make this dairy-free?

A: Yes! Use dairy-free margarine and a plant-based condensed milk alternative, though textures may vary slightly.

Q: How do I dye the coconut yellow or pink for more flair?

A: Place the coconut in a ziplock bag with 1–2 drops of food colouring and a splash of water, then shake until coloured evenly.

Q: Can I skip the sprinkles?

A: Of course! They’re optional, but add a festive and colourful touch—especially for birthdays or holidays.

Conclusion:

This No-Bake Marshmallow Slice is a delightful treat that delivers layers of flavour and texture—buttery, chewy, jiggly, and sweet. It’s perfect for all ages and offers a vibrant slice of childhood nostalgia in every bite. Whether you’re making it for a party, a family gathering, or simply to enjoy a fun afternoon treat, this slice is low-effort, high-reward, and guaranteed to put a smile on everyone’s face. 💕

So next time you want something sweet, skip the oven and whip up this irresistible marshmallow slice!

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