Peanut butter & jelly marshmallow squares

Peanut butter & jelly marshmallow squares

From
The Artisan Marshmallow
Makes
20
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1 quantity Citrus marshmallow roulade with chocolate ganache
90g crunchy peanut butter
40g natural raspberry flavour jelly

Cookie base

Quantity Ingredient
125g milk coffee cookies, processed to crumbs
80g butter, melted

Method

  1. Lightly spray a 20 x 20 cm cake tin with oil. Line the base with non-stick baking paper, extending the paper up and over two opposite sides. Spray the paper lightly with oil.
  2. To make the base, combine the cookie crumbs and butter. Press into the base of the prepared tin, then refrigerate until firm.
  3. Prepare the marshmallow mixture as instructed, omitting the orange zest. While the marshmallow is whipping, warm the peanut butter in a small microwave-safe bowl in the microwave on Medium (50%) in 15-second bursts until softened slightly, but not hot.
  4. When the marshmallow is ready, spoon about half into a separate bowl. Add the softened peanut butter and fold with a large spoon or spatula to gently combine. Return this mixture to the remaining marshmallow and fold through, stirring and lifting the mixture only 2–3 times. Spoon over the prepared base. The mixture will be slightly swirled. Stand for about 30 minutes.
  5. Meanwhile, prepare the jelly following the packet instructions. Cool slightly, then pour into a shallow dish and refrigerate until the jelly starts to thicken to a consistency similar to egg white. Pour over the marshmallow and refrigerate for 2–3 hours, until set. Remove from the tin and cut into squares.

Notes

  • May be stored, covered, in the refrigerator for 3–4 days.

    For a real American twist on this recipe, use grape-flavoured jelly.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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