Feast your eyes on this sweet creation that’s sure to transport you to far-off lands where the sun never sets and flavors take center stage. The Marshmallow Biscuit Loaf is a luscious concoction that blends the earthiness of toasted almonds, the crunch of pistachios, and the beauty of dried cranberries together in a vibrant symphony of flavor. Buckle up, because we’re about to embark on a culinary adventure worth savoring!
Why make this recipe?
Why not sprinkle a little magic into your life? This no-bake wonder is not just a treat; it’s a celebration of textures and tastes that can take you from your cozy kitchen to bustling street markets anywhere from Bangkok to Barcelona. Perfect for parties, picnics, or just when you need a bite of joy—this lush loaf brings warmth and a hint of nostalgia, reminiscent of summers spent lounging with friends, sharing sweet stories and sticky fingers.
How to make Marshmallow Biscuit Loaf
Grab your apron and let’s dive into this deliciously gooey journey!
Ingredients:
- 110g pkt Biscoff Cream Biscoff Biscuits, halved
- 40g (1/4 cup) slivered almonds, toasted
- 40g (1/4 cup) pistachio kernels, coarsely chopped
- 40g (1/4 cup) dried cranberries, coarsely chopped
- 250g white marshmallows
- 100g unsalted butter, chopped
- 60g (1/2 cup) instant milk powder
- Extra instant milk powder, to dust
Directions:
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First things first, grease and line the base and sides of a 7cm deep, 10 x 20cm loaf pan, leaving a glorious overhang on the two long sides for easy lifting later—because we want the grand reveal to be dramatic, darling!
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In a large bowl, combine your halved Biscoff biscuits, slivered almonds, crunchy pistachios, and dried cranberries. This medley is the crunchy bedrock of our fluffy dream!
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Now, get cozy with your saucepan. Place those puffs of white marshmallows and butter inside, and let them mingle over medium-low heat. Stir gently for 5 minutes until the butter and marshmallows melt into a smooth, glossy river of sweetness.
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Sprinkle in the instant milk powder, mixing well until there’s no powder left behind—just a heavenly concoction! Set it aside for 5 minutes to cool a little. (Note: try not to stick your finger in it; it’s molten magic!)
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Pour the marshmallow mixture over the biscuit blend from earlier. Stir gently to unite the two worlds—remember, we’re creating harmony here!
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Spoon this sugary delight into your prepared pan with a flourish, and use the back of a spoon to create a smooth, even surface.
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It’s time for a chill session! Pop that beauty in the fridge for about an hour to firm up.
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Once set, remove the loaf from the pan, carefully dust the outside with extra milk powder for a snowy coating that’ll make everyone wonder if winter just arrived in your kitchen!
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Finally, grab your sharpest knife and slice that loaf into delectable pieces fit for royalty—or just an afternoon of decadent indulgence.
How to serve Marshmallow Biscuit Loaf
This loaf is best served cold, in all its creamy, dreamy glory. Pair it with a hot cup of tea or a velvety glass of milk, and watch as your guests’ eyes light up with each bite. Slice it thick or thin, depending on your mood.
How to store Marshmallow Biscuit Loaf
Keep any leftovers (if there are any—because seriously, who could resist?!) tightly wrapped in cling film or in an airtight container in the fridge for up to five days. Just remember, the longer it sits, the harder it may get, so devour swiftly!
Tips to make Marshmallow Biscuit Loaf
- Want a chocolatey twist? Try stirring in mini chocolate chips or drizzling melted chocolate on top before chilling.
- For a zingy flavor burst, throw in some orange zest or a splash of vanilla extract.
- Feeling nutty? Swap out the nuts for your favorites—walnuts or hazelnuts work fabulously!
Variations
- Dive into tropical vibes by adding dried mango or coconut flakes!
- Want to spice it up? A sprinkle of cinnamon or nutmeg could add the kick you didn’t know you needed!
FAQs
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Can I use different types of marshmallows?
Absolutely! Go for flavored or even vegan marshmallows to tweak the taste as you desire! -
Can I freeze Marshmallow Biscuit Loaf?
Yes! Wrap slices tightly in plastic wrap and freeze for up to three months. Just thaw them in the fridge overnight when you’re ready to indulge! -
What can I substitute for Biscoff biscuits?
Gingersnaps or graham crackers can work too! Just make sure they’re equally crunchy and flavorful to achieve the right texture.
Embark on this culinary adventure, embracing the marshmallow-filled, biscuit-laden goodness of your very own Marshmallow Biscuit Loaf—you won’t regret a single squishy bite! So go on, roll up your sleeves, and create your masterpiece—the world is waiting for your flavor!
Marshmallow Biscuit Loaf
Ingredients
Method
- Grease and line the base and sides of a 7cm deep, 10 x 20cm loaf pan, leaving an overhang on the two long sides.
- In a large bowl, combine halved Biscoff biscuits, slivered almonds, pistachios, and dried cranberries.
- In a saucepan, melt white marshmallows and butter over medium-low heat for about 5 minutes, stirring gently until smooth.
- Sprinkle in the instant milk powder, mixing well until fully incorporated. Set aside to cool for 5 minutes.
- Pour the marshmallow mixture over the biscuit blend and stir gently to combine.
- Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
- Refrigerate the loaf for about an hour to firm up.
- Once set, carefully dust the outside with extra milk powder.
- Slice the loaf into pieces and serve cold.