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Marshmallow Biscuit Loaf

A luscious no-bake treat that combines toasted almonds, pistachios, and dried cranberries with a sweet marshmallow base, perfect for parties and indulgent afternoons.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 110 g Biscoff Cream Biscoff Biscuits, halved
  • 40 g slivered almonds, toasted
  • 40 g pistachio kernels, coarsely chopped
  • 40 g dried cranberries, coarsely chopped
  • 250 g white marshmallows
  • 100 g unsalted butter, chopped
  • 60 g instant milk powder
  • Extra instant milk powder, to dust

Method
 

Preparation
  1. Grease and line the base and sides of a 7cm deep, 10 x 20cm loaf pan, leaving an overhang on the two long sides.
  2. In a large bowl, combine halved Biscoff biscuits, slivered almonds, pistachios, and dried cranberries.
Melting Marshmallows
  1. In a saucepan, melt white marshmallows and butter over medium-low heat for about 5 minutes, stirring gently until smooth.
  2. Sprinkle in the instant milk powder, mixing well until fully incorporated. Set aside to cool for 5 minutes.
Combining Mixtures
  1. Pour the marshmallow mixture over the biscuit blend and stir gently to combine.
  2. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Chilling
  1. Refrigerate the loaf for about an hour to firm up.
  2. Once set, carefully dust the outside with extra milk powder.
  3. Slice the loaf into pieces and serve cold.

Notes

Best served cold with tea or milk. Store leftovers tightly wrapped in cling film in the fridge for up to 5 days.