Marshmallow fudge slices

Marshmallow fudge slices


57 people made this

About this recipe: A creamy, chocolaty, marshmallowy tray bake with the flavours of rocky road ice cream.

Deb Martin

Serves: 24 

  • 120g butter, melted
  • 30g baking chocolate, melted
  • 200g caster sugar
  • 120g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 90g chopped walnuts
  • 1 (200g) tub cream cheese, softened
  • 100g caster sugar
  • 1 egg
  • 2 tablespoons flour
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons butter, softened
  • 4 tablespoons chopped walnuts
  • 175g chocolate chips
  • 100g miniature marshmallows
  • 4 tablespoons butter
  • 30g baking chocolate, chopped
  • 4 tablespoons milk
  • 350g icing sugar
  • 1 teaspoon vanilla extract

Prep:20min  ›  Cook:40min  ›  Extra time:1hr  ›  Ready in:2hr 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking tin.
  2. In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 200g sugar, 120g flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared tin.
  3. For the next layer, in a medium bowl, beat 3/4 of the cream cheese (reserve 1/4 of the cream cheese for the next layer) with the 100g of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla and 4 tablespoons of butter. Mix until fluffy and smooth. Spread evenly over the first layer.
  4. Sprinkle the 4 tablespoons of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
  5. Begin to prepare the icing while the traybake is in the oven. In a medium saucepan, melt together the 4 tablespoons of butter, 30g of chocolate, remaining cream cheese and 4 tablespoons of milk. Remove from heat and stir in 350g icing sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.

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Reviews (1)


I was a bit dubious of the recipe- it's a little disorganised and could do with being laid out in separate sections for the three different layers. I baked the base for about ten minutes because I worried it wouldn't set and it was probably a good idea. Mine didn't turn out as pictured because the icing was way too thin, and I added a bit more chocolate too. Didn't add the full amount of icing sugar as it was way too sweet to begin with. The overall result is somewhere between a cheesecake and rocky road. Not bad and a nice idea but needs a bit of tweaking to make it better. - 26 Aug 2015

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