This easy Marshmallow Wagon Wheel Slice will have you coming back for more and more! A yummy base covered in raspberry jam, marshmallows, and of course, chocolate!
Wagon Wheels… a classic Australian treat
If you’re anything like me, you grew up with good old Arnott’s Wagon Wheels. It was always a huge treat when you were allowed to buy one from the canteen – or ‘tuck shop’ as it was called at my little primary school!!
Anyway, I decided that it was time to recreate the old fashioned favourite and turn it into a Wagon Wheel Slice!! Best. Idea. Ever.
Four layer chocolate marshmallow slice
My Wagon Wheel Slice recipe has four yummy layers:
- a simple base (it’s actually the same base that I use in heaps of my slices… flour, brown sugar, coconut and butter… you can’t go wrong!)
- a raspberry jam layer
- marshmallows (I used pink and white marshmallows in a checkerboard pattern)
- and of course, chocolate on top!
My best tip for cutting marshmallows in half
When it comes to cutting marshmallows in half, put away the knife and grab out your sharp scissors! It’s soooo much quicker and easier and you don’t get anywhere near as sticky!
Once the marshmallows have been cut, place them cut-side down onto the jam (nice and close to each other).
Ooh and one little tip is to alternate the pink and white marshmallows so that you get a really gorgeous effect at the end. TOTALLY not necessary – but it sure does look pretty!
Pop the wagon wheel slice back into the oven for a couple of minutes to allow the marshmallows to soften. Take the slice out of the oven and press down with a spatula or spoon so that the surface is fairly even. Once the slice has cooled, make a really yummy chocolate topping and then spread it all over the slice. Make sure you stop at least 7 times to lick the chocolatey spoon. Of course.
Leave the delicious little wagon wheel slice to set in the fridge for a few hours and then cut into slices. Sit, relax and gobble it all up… all the while reminiscing about those good old ‘tuck shop’ days! xx
More traditional slice recipes
If you’d like some more delicious slice recipes, check out my favourite traditional slices!
Super Easy Marshmallow Wagon Wheel Slice
Ingredients
- 1 cup (135g) plain flour
- ½ cup (100g) brown sugar
- ½ cup (45g) coconut
- 125 g melted butter
- 2/3 cup raspberry jam
- 250 g packet marshmallows
- 220 g dark chocolate
- 50 g butter
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (160 if using fan-forced).
- 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.
- 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.
- Pour 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 180 degrees celsius (160 if using fan-forced). 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 on Speed 2, 100 degrees, 3 minutes. Add the plain flour, brown sugar and coconut and mix on Reverse Speed 4, 15 seconds. 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.
- Place the dark chocolate melts and butter into a clean Thermomix bowl. Melt on 80 degrees, Speed 2, 3 minutes. Pour 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.
Nutrition
I found the chocolate to be far too thick, perhaps the 80 is too high? Next time I’ll try lower.
I had to add a little milk and blend to thin it a bit.
Still awesome!
Thanks for the feedback Shan – the chocolate is meant to be hard and thick, but it’s totally up to your preference of what you’d prefer! xx
Super sweet, but it really is easy and delicious.
It sure is!
I’ve just made this slice a few days ahead for a school event should I leave it in the fridge or is a sealed container in the cupboard ok
Hi Vanessa, a sealed container at room temp is fine! xx
Hi Lucy, just wanted to let you know I have made your slice a number of times now. For the elderly, the homeless, etc. they just love it. Thank you so much. I never have a problem with it except the urge to eat it myself. It is so quick any easy. Well done, keep doing what you do well. Merry Christmas!
Hi Brenda, thank you so much for your beautiful comment (and what a lovely thing you do for others!!). I hope you have a wonderful Christmas too!! xxx