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+ servings
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 15 votes
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Course: Slices
Cuisine: Australian recipe, Baking
Prep Time: 20 minutes
Cook Time: 17 minutes
Chilling time: 3 hours
Total Time: 3 hours 37 minutes
Servings: 20 serves
Calories: 286kcal

Equipment

  • Microwave or Thermomix
  • Oven

Ingredients

  • 1 cup (150g) plain flour
  • ½ cup (100g) brown sugar
  • ½ cup (45g) coconut
  • 125 g butter melted
  • cup (160g) raspberry jam
  • 250 g marshmallows regular pink and white
  • 200 g dark chocolate melts
  • 50 g butter

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.

Video

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