Marshmallow Log has been a favourite treat at parties in the house for a long time.
It is quick and easy to make, but best of all you set it in the freezer and it stores there perfectly. It is handy to have one in back-up if you get invited out and don’t have anything to take!
This recipe makes two generous sized logs that you simply cut into slices straight from the freezer. Don’t leave it lying around at room temperature for too long as it does get a little soft. Plate it up and keep it in the fridge until you are ready to serve it.
This recipe would make a pretty addition to an Easter table especially if you use the multi-coloured mini marshmallows, as the pastel colours blend so nicely with traditional Easter decorations.
2 x 250gm packets of Scotch Finger biscuits (Homebrand work just fine)
1 can sweetened condensed milk
200gm butter (melted)
1/2 packet of mini marshmallows (yay 1/2 a packet left over for hot chocolates!)
1 cup desiccated coconut
– Place the biscuits in a food processor and mix until they are crumbs. (I usually just put mine in a jug and use a stab blender to crumb because I can’t be bothered to wash all the pieces of my blender).
– Add the melted butter and condensed milk.
– Mix well until combined.
– Tear off two lengths of aluminium foil (approx 40cm long).
– Place the foil flat down on the bench and sprinkle 1/2 cup of coconut over each piece.
– Place 1/2 of the biscuit mixture on each sheet and spread out.
– Sprinkle the marshmallows down the middle.
– With the foil facing you lengthways, place your hands under the foil and bring them together to enclose the marshamallows in the middle of the logs.
– Tightly wrap the foil around the logs and seal at both ends by wrapping the foil up, just like a present.
– Cover each log in cling wrap and place in the freezer.
– Leave to harden for at least 2 hours.
– When you are ready to serve, remove from freezer, slice into thin wedges and try not to eat it all before placing a pretty plate.
Do you have any special recipies that you always make at Easter time?
I also have to make shortbreads and almond puffs, they are standard issue Easter fare in our family! 🙂
Yes I am chief executive baker at Easter.
Sharing for #IBOT with Essentially Jess.