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Wagon Wheel Slice

Relive all your favourite childhood memories with this marshmallow, chocolate-topped, biscuit-based, Wagon Wheel slice – your friends will love it too!
  • 17 Mar 2019
Cook: 285 Minutes - easy - Serves 12 - nut-free - pregnancy-safe
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Relive all your favourite childhood memories with this marshmallow, chocolate-topped, biscuit-based, Wagon Wheel slice – your friends will love it too!

Ingredients

300 g digestive biscuits

150 g unsalted butter, melted

Marshmallow

3 tsp powdered gelatine

½ cup water

¾ cup caster sugar

⅓ cup raspberry jam

Topping

200 g block dark cooking chocolate, chopped

3 tsp vegetable oil

Method

  1. Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
  2. Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base of pan. Refrigerate for 15 minutes.
  3. To make marshmallow, sprinkle gelatine over ¼ cup of the water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove.
  4. Beat sugar and remaining water in a bowl of an electric mixer on a high speed for 4 minutes. With motor operating on a medium speed, beat in gelatine mixture in a thin, steady stream. Continue beating for a further 6 minutes, or until thick and fluffy.
  5. Stir jam in a bowl until smooth. Gently fold through marshmallow. Immediately spread over base. Refrigerate for 30 minutes, or until firm.
  6. To make topping, stir chocolate and oil in a medium heatproof bowl sitting over a pan of simmering water until smooth. Pour over marshmallow. Smooth over top. Refrigerate until set.
  7. Before cutting into squares, remove slice from fridge 15 minutes beforehand.
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