Wendy's Kitchen Table

Went to a 21st picnic on the weekend and Emma had made this fabulous slice inspired by the iconic Australian “Wagon Wheel” biscuit. The magical combination of biscuit, jam, marshmallow and dark chocolate just melts in your mouth! It was amazing and loved by all so I just had to make it today.

INGREDIENTS
185g butter, softened
1/3 cup caster sugar
1 1/2 cups plain flour
1/3 cup self-raising flour
1/2 cup raspberry jam
145g white marshmallows, halved
200g dark chocolate, broken into pieces
extra 50g butter

METHOD
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 20cm square cake pan. Line base and sides with baking paper, extending paper 2cm from edge on all sides.
Using an electric mixer, beat 185g butter and sugar until light and fluffy. Sift flours over butter mixture. Stir until dough comes together. Press mixture into prepared pan. Bake for 15-20 minutes until golden.
Spread warm base with jam. Cover with marshmallows, cut-side down. Bake for 2-6 minutes or until marshmallow is melted. Remove from oven. Press down on marshmallows to level surface. Cool in tin.
Combine chocolate and 50g butter in small saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until melted. Pour over marshmallows. Tap pan to level surface. Refrigerate for 2 hours or until set. Stand at room temperature for 5 minutes before cutting into pieces and serving.