Marshmallow Slice

tummy*yummies's Note:

Another recipe received from a client after begging for it after smelling the wonderful aroma when I walked in the door. You can use either pink or white marshmallows for the topping.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 1 cup self-rising flour
• 1 tablespoon cocoa
• 1⁄3; cup caster sugar
• ¼ cup coconut
• 5 ounces butter , melted
• ½ cup coconut
• 500 g marshmallows
• ½ cup milk
• extra coconut

Directions:

1. Butter the base of a shallow pan 30 x 25cm.
2. Preheat the oven to 180°C.
3. Mix the flour, cocoa, sugar, coconut and butter together and press over the base of the pan.
4. Bake in the oven for 20 mins or until firm to touch.
5. Remove and cool before spreading with the marshmallow topping.
6. TOPPING.
7. Put the coconut into a dry frying pan and stir until a pale golden colour. Remove and cool.
8. Put the marshmallows into a saucepan with the milk.
9. Cook over a low heat, stirring constantly until the marshmallows have melted.
10. Cool slightly and pour onto the cooled base.
11. Top with coconut and leave to set.
12. Cut into squares.