Chocolate Peppermint Marshmallow Slice

Line a 9″ x 5″ tin with baking paper allowing paper to hang over the sides. Preheat oven to 180 C.

For the base:
Whisk together flours, sugar and cocoa in a medium sized bowl. Add melted butter, milk and vanilla and mix well. Stir in coconut. Press into the baking pan—you’ll need to use your hands.

Bake at 180 C for about 20 minutes or until it is cooked. It will be slightly puffy. Remove from oven.

For the marshmallow topping:
Add half of the water as well as the sugar and peppermint extract into the bowl of an electric mixer. Beat on high speed for about 4 minutes. While this is going, add the remaining water to a heatproof jug or bowl. Sprinkle the gelatin on top, stir and microwave for a few seconds until the gelatin has dissolved.

Keeping mixer running and add the gelatin mixture in a thin steady stream. Beat for another 8 minutes or until the mixture is thick and fluffy. Add a few drops of green food colouring and mix until combined.

Spoon marshmallow onto the cooled base. Top with sprinkles, leave until the marshmallow has set, then cut into squares.

This is a smaller recipe so feel free to double it if you’re feeding a crowd.