No-Bake Marshmallow Slice

For the Biscuit Base:

2 cups crushed digestive biscuits

1 cup desiccated coconut

½ cup unsalted butter, melted

½ cup sweetened condensed milk

½ teaspoon vanilla extract

For the Marshmallow Layer:

2 cups mini marshmallows

½ cup heavy whipping cream

¼ cup powdered sugar

½ teaspoon vanilla extract

For Topping:

½ cup toasted shredded coconut (for garnish)

Instructions:

Prepare the Biscuit Base:

Line a 20cm x 20cm (8x8 inch) square baking tin with parchment paper.

In a bowl, mix crushed biscuits, desiccated coconut, melted butter, sweetened condensed milk, and vanilla extract until well combined.

Press the mixture firmly into the base of the tin. Refrigerate for 30 minutes to firm up.

Make the Marshmallow Layer:

In a heatproof bowl, melt mini marshmallows in the microwave (30-second bursts, stirring in between) or over a double boiler.

In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.

Gently fold the whipped cream and vanilla extract into the melted marshmallows until combined.

Assemble & Chill:

Spread the marshmallow layer evenly over the chilled biscuit base.

Sprinkle toasted coconut on top for crunch.

Refrigerate for at least 4 hours (or overnight) until fully set.

Slice & Serve:

Once firm, cut into squares