Check out the new look Ma Baker’s Jumbo and Pink & White Marshmallows on your supermarket shelves. They still contain the same great gluten-free and 99% fat free melt-in-the-mouth taste treats.
There are two delicious varieties available — Pink & White Mallows 200g (RRP $2.50) and Jumbo Mallows 520g (RRP $4.79).
On top of your hot chocolate
Chopped into ice cream
Combined with nuts and dried cranberries
In Rocky Road
Combined with yoghurt and berries
Dipped in chocolate
As kebabs with or without fruit
ROCKY ROAD SLICE
Base: 250g malt biscuits or gluten-free biscuits
1/2 cup desiccated coconut
1/2 cup sweetened condensed milk
Topping: 75g slivered almonds
200g Ma Baker’s Pink & White Mallows
1 cup glacé cherries
250g dark chocolate, chopped
Crush the biscuits very finely and combine with the coconut in a mixing bowl.
Melt the butter in a microwave-proof bowl for about 1 1/2 minutes on medium (50%) power. Stir in the sweetened condensed milk and continue heating in bursts — stirring well after 30 seconds — until combined. Stir into the biscuit mixture.
Line a 24cm x 20cm pan with waxed paper. Press the mixture evenly into the pan and refrigerate to set.
Meanwhile, lightly toast the almonds in a non-stick frying pan on a medium element. Cool.
Cut the marshmallows and cherries in half with scissors. Pile on the base with the almonds.
Melt the chocolate and drizzle evenly over the topping, ensuring it dribbles through the mixture so it adheres to the base. Refrigerate to set. Cut in bars and store in the refrigerator. Makes about 20 pieces.