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    Home » Recipes » Bars Brownies & Slices

    Wagon Wheel Marshmallow Slice

    Published: Jun 7, 2021 by Lucy · This post may contain affiliate links · 43 Comments

    Jump to Recipe
    Marshmallow slice sitting on a wooden chopping board

    This simple Marshmallow Slice tastes just like a classic Australian Wagon Wheel biscuit… but as a whole delicious slice! A crunchy biscuit base topped with raspberry jam, marshmallows and chocolate, makes this sweet slice a favourite at birthday parties, bake sales and fetes.

    Marshmallow slice sitting on a wooden chopping board

    There’s nothing I love more than recreating iconic Australian foods in my baking recipes. 

    Just like my Iced Vovo Tarts, Microwave Tim Tam and Milo Fudge or White Chocolate Tim Tam Balls, this marshmallow slice recipe stays true to the classic Australian biscuit flavours, but changes things up with a fun slice twist!

    Wagon Wheels - A Classic Australian Treat

    Wagon Wheels are a classic Australian snack that were first made in 1948. Now produced by Arnott’s they are made up of marshmallow and raspberry jam, sandwiched between two biscuits and covered in chocolate!

    They are shaped a little like the wheel of an old fashioned wagon... hence the name!

    Closeup of the four layers in marshmallow slice - base, jam, marshmallow, chocolate on top.

    Why You Will Love This Slice

    • A simple base: Forget making an extra trip to the supermarket, this recipe uses pantry staples like flour, butter, brown sugar and coconut.
    • Quick and easy: Probably the only thing you need to purchase is store bought marshmallows - perfect for whipping up an impressive looking slice in no time!
    • Flavour Packed - The layers of biscuit, raspberry jam, sweet marshmallows and chocolate are a classic combination and absolutely bursting with deliciousness!

    What You Need

    This marshmallow slice is made almost entirely from pantry staples, making it a budget-friendly option that everyone will love (especially the kids!)

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    All ingredients in individual bowls on a marble bench

    For The Base

    Plain Flour - Also known as ‘All Purpose Flour’. 

    Brown Sugar - Either light or dark brown sugar are fine to use.

    Desiccated Coconut - This is a fine dry coconut (not shredded or moistened).

    Butter - Either salted or unsalted butter can be used.

    For The Layers

    Store bought marshmallows - Here in Australia we have classic pink and white marshmallows made by Pascall’s. These regular sized marshmallows can be alternated on the base to make a pretty pattern. If you can’t find Pascall’s marshmallows, you can use any brand of regular sized marshmallows you like (not mini or large sized though). 

    Raspberry Jam - or substitute with any of your favourite varieties of jam (strawberry is also very yummy!)

    Dark Chocolate - I use at least a 50% cocoa chocolate in this recipe to cut through the sweetness of the other ingredients, but you could go darker if you wish. Alternatively, if you prefer milk chocolate or white chocolate, then go right ahead! I like to use either Cadbury or Nestle cooking melts in this recipe, but any chocolate melts will work.

    Butter - If you add this to your chocolate it softens it to help when cutting the slice.

    Step By Step Instructions:

    20 minutes prep time is all it takes to make this sweet and colourful slice.

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. 

    Step 1 - Combine Dry Ingredients

    Combine your dry ingredients (flour, brown sugar, desiccated coconut). 

    A white bowl with dry ingredients inside

    Step 2 - Add Melted Butter

    Add melted butter and stir to combine.

    A bowl of dry ingredients with melted butter added.

    Step 3 - Press Into Prepared Tin

    Press into your prepared tin. Use a spoon to press it down and get it nice and smooth. This helps to stop it crumbling when cutting.

    A slice tin lined with baking paper with base ingredients pressed into it

    Step 4 - Bake

    Bake for 15 minutes.

    Step 5 - Spread Jam Over Base

    While the base is still warm, spread jam over the top.

    Slice tin with cooked base and raspberry jam spread over the top

    Step 6 - Add Marshmallows

    Cut your marshmallows in half ( I use scissors to cut the marshmallows) and place them cut side down on top of the jam. I like to alternate the pink and white colours for a nice effect when cut - but this is completely optional!

    Marshmallow slice base with pink and white marshmallows cut and placed on top of jam layer in baking tin.

    Step 7 - Place Back In Oven

    Place back in the oven for a couple of minutes to soften the marshmallows. Use a spoon to press them down until they are even. Allow to cool completely.

    Step 8 - Melt Chocolate

    Melt the chocolate and butter together

    A white bowl with chocolate melts and butter

    Step 9 - Spread Chocolate Over Marshmallow

    Carefully spread the chocolate mixture over the marshmallows and place in the fridge to cool completely before slicing. 

    A slice tin of marshmallow slice with chocolate being spread on top with a spoon

    Step 10 - Cut Slice

    Allow the slice to come to room temperature before slicing (this makes the slice much easier to cut and helps prevent the chocolate from cracking - keeping it nice and neat!

    Pieces of wagon wheel slice on a chopping board with a layer of pink and white marshmallows in between.

    Expert Tips And FAQ's

    Why Do I Need To Press Down The Base So Firmly? 

    It’s important to press the base mixture firmly in to your baking tin. I use a spoon to do this as it helps keep the top smooth. This helps the base from crumbling when being sliced. 

    What is The Easiest Way To Cut Marshmallows?

    Avoid sticky hands and uneven marshmallows by using scissors to cut the marshmallows in half. I find this much easier and less fiddly than using a knife.

    Adding The Chocolate Layer

    Make sure the marshmallows have cooled and slice is completely set before spreading the chocolate over the top. It’s important to then wait until the chocolate has set completely before slicing. 

    Cutting The Slice

    Allow the slice to come to room temperature before slicing. This helps to prevent the chocolate from cracking and the slice from crumbling when you cut it.

    Can I Use Homemade Marshmallow In This Recipe?

    Homemade marshmallow is too soft and not recommended for this recipe. However, the lightly dusted store-bought marshmallows have the perfect texture. 

    Storing The Slice

    Store the slice in an airtight container in the fridge for up to 5 days. 

    Freezing The Slice

    Unfortunately, because of the marshmallow, this slice is not suitable for freezing

    A close up of a stack of marshmallow chocolate slices.

    Related Recipes

     Once you have enjoyed Wagon Wheel Marshmallow Slice, how about you try one of these other classic Australian treats! 

    3 Ingredient Caramel Tim Tam Balls: - Simple and delicious Tim Tam Cheesecake Balls made from only 3 ingredients - Tim Tams, cream cheese and melted chocolate! 

    Milo Mousse Chocolate Slice - Delicious Milo Mousse Chocolate Slice made with a chewy, rich chocolate base and a soft and creamy mousse topping. 

    No Bake Double Layer Tim Tam Cheesecake - With a Tim Tam base, milk and white chocolate layers sprinkled with Tim Tam chunks and extra Tim Tams on top, this really is a chocoholics dream.

    5 Ingredient Iced Vovo Tarts are a yummy twist on the classic Arnott's biscuit! Think sweet pastry shells filled with jam, marshmallow mixture and sprinkled with coconut... and ready in just 10 minutes! 

    Lamington Icecream Cake A deliciously layered Lamington Ice-Cream Cake inspired by everyone's favourite treat! Strawberry ice-cream, chocolate lamington fingers, vanilla ice-cream and raspberry topping make this no-bake dessert a total winner!

    A piece of marshmallow slice on a plate showing layers of base, jam, marshmallows and chocolate.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    Tim Tam Cheesecake | No-Bake
    Pink and white marshmallows on a biscuit base with jam and chocolate.

    Wagon Wheel Marshmallow Slice

    This easy Wagon Wheel Marshmallow Slice will have you coming back for more and more! A yummy base covered in raspberry jam, marshmallows and chocolate!
    5 from 34 votes
    Print Pin Rate
    Course: Slices
    Cuisine: Australian recipe, Baking
    Prep Time: 20 minutes minutes
    Cook Time: 17 minutes minutes
    Chilling time: 3 hours hours
    Total Time: 3 hours hours 37 minutes minutes
    Servings: 20 serves
    Calories: 286kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 1 cup (150g) plain flour
    • ½ cup (100g) brown sugar
    • ½ cup (45g) coconut
    • 125 g butter melted
    • ⅔ cup (160g) raspberry jam
    • 250 g marshmallows regular pink and white
    • 200 g dark chocolate melts
    • 50 g butter
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    Conventional Method

    • Preheat oven to 160 degrees celsius fan forced (180 degrees if conventional).
    • Grease and line a rectangular slice tray (approx 16cm x 26cm) with baking paper - allowing it to hang over the edges.
    • To make the base, sift the plain flour into a bowl.
    • Add the brown sugar and coconut and stir to combine.
    • Add the melted butter and mix well until crumbly and completely combined.
    • Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
    • Bake for 15 minutes or until lightly golden.
    • While the slice is still warm, spread the jam over the top.
    • Cut each marshmallow in half (using scissors is easiest).
    • Place the marshmallow halves (cut-side down) onto the jam.
    • Place back into the oven for 2 minutes.
    • Use a spoon or spatula to gently press the marshmallows down so that you have a flat surface.
    • Leave in the tin to cool completely so that the marshmallows can start to firm up again.
    • Place the dark chocolate melts and butter into a microwave-safe bowl. Heat in 30 second bursts (50% power) until the chocolate has just melted - stir at each interval.
    • Very gently spread the chocolate over the marshmallows.
    • Place into the fridge to set completely (approx 3 hours).
    • Allow the slice to come to room temperature before cutting into slices.

    Thermomix Method

    • Preheat oven to 160 degrees celsius fan forced (180 degrees if using conventional). Grease and line a rectangular slice tray (approx 16cm x 26cm) with baking paper - allowing it to hang over the edges.
    • Melt the butter in the Thermomix bowl for 3 minutes, 100 degrees, Speed 2. Add the plain flour, brown sugar and coconut and mix for 15 seconds, Reverse, Speed 4. Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix). Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
    • Bake for 15 minutes or until lightly golden. While the slice is still warm, spread the jam over the top.
    • Cut each marshmallow in half (using scissors is easiest). Place the marshmallow halves (cut-side down) onto the jam. Place back into the oven for 2 minutes. Use a spoon or spatula to gently press the marshmallows down so that you have a flat surface. Leave in the tin to cool completely so that the marshmallows can start to firm up again.
    • Place the dark chocolate melts and butter into a clean Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2. Very gently spread the chocolate over the marshmallows.
    • Place into the fridge to set completely (approx 3 hours). Allow the slice to come to room temperature before cutting into slices.

    Notes

    Press base firmly into tin - It’s important to press the base mixture firmly into your baking tin. I use a spoon to do this as it helps keep the top smooth. This helps the base from crumbling when being sliced. 
    To cut marshmallows - Avoid sticky hands and uneven marshmallows by using scissors to cut the marshmallows in half. I find this much easier and less fiddly than using a knife.
    Cool before adding chocolate - Make sure the marshmallows have cooled and slice is completely set before spreading the chocolate over the top. It’s important to then wait until the chocolate has set completely before slicing. 
    Slicing - Allow the slice to come to room temperature before slicing. This helps to prevent the chocolate from cracking and the base from crumbling when you cut it.
    Storing - store the slice in an airtight container in the fridge for up to 5 days.
    Unfortunately, because of the marshmallow, this slice is not suitable for freezing

    Nutrition

    Calories: 286kcal | Carbohydrates: 38g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 81mg | Potassium: 128mg | Fiber: 2g | Sugar: 21g | Vitamin A: 225IU | Vitamin C: 1.2mg | Calcium: 20mg | Iron: 2.1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Bec H says

      April 04, 2025 at 11:34 pm

      5 stars
      I've made this twice now and it has rapidly become a household favourite! My husband has becomes very protective of it

      Reply
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    5 from 34 votes (22 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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