No-bake Peanut Butter Marshmallow Slice

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No-bake Peanut Butter Marshmallow Slice

This No Bake Peanut Butter Marshmallow Slice combines soft homemade marshmallow with Pics Honey Peanut Butter on a subtle cocoa and coconut base. Naturally gluten-free and easy to make, it's a rich, creamy treat that's perfect for sharing.

Course Baking

Cuisine Slices

Keyword easy lunchbox slice, gluten free slice recipe, marshmallow slice recipe nz, no bake peanut butter marshmallow slice, no-bake slice recipe nz, peanut butter marshmallow slice, Pics honey peanut butter recipe

Prep Time 30

Chill Time 1

Total Time 1 30

Servings pieces

Ingredients

The Coconut Layer - Te Paparanga Kokonati

¼ C (80 g) mīere raihi parauri (brown rice malt syrup) or date or maple syrup
45 g pata kua rewaina (melted butter) or hinu kokonati (coconut oil)
2 tablespoon pata pīnati mīere (honey peanut butter)
1 teaspoon wanira (vanilla)
1 tablespoon kōkō (cocoa)
1 ½ C (120 g) kokonati pūtī (desiccated coconut, fine)

The Marshmallow Layer - Te Paparanga Māngohe:

1 ¼ C (310 g) wai (water)
¾ C (165 g) huka one (caster sugar)
¼ teaspoon tote (salt, fine)
4 teaspoon paura tetepe (gelatine powder)
1 teaspoon wanira (vanilla)
½ C (130 g) pata pīnati mīere (honey peanut butter)

Instructions

Prepare the Slice Tin:

Line a 20 cm x 15 cm tin with high sides with baking paper.

Make the Coconut Base:

Add the mīere raihi parauri (brown rice malt syrup), pata (butter) or hinu kokonati (coconut oil), pata pīnati mīere (honey peanut butter), kōkō (cocoa) and wanira (vanilla) in to a small bowl.
Whakaranuhia (mix to combine).
Once smooth, add the kokonati pūtī (desiccated coconut) and stir well.
Add it in to the prepared tin and press in firmly with the back on a spoon. Whakamātaohia (refrigerate).

Make the Peanut Butter Marshmallow:

Add the wai (water), huka one (caster sugar), tote (salt) and paura tetepe (gelatine powder) in to medium pot. Stir with a whisk to combine.
Set it over high heat and boil for 5 minutes. Remove from the heat and cool for five minutes.
Once cooled slightly, whip on medium to high speed for 8 minutes or until it starts to thicken slightly (like a soft meringue).
Add the wanira (vanilla) in the last minute.
Once thick, fold the pata pīnati mīere (honey peanut butter) in with a spatula a few times to gently streak it through the mixture.

Set the Peanut Butter Marshmallow Slice:

Pour it on top of the base and drizzle with a little extra pata pīnati (peanut butter).
Set in the fridge for an hour or so and slice in to pieces.
This will last in the fridge, in a sealed container for 5 days.