Marshmallow, apricot and ginger square




Prep Time


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I liken this slice to a grown-up lolly cake – and it’s just as addictive.



For the marshmallow, apricot and ginger square

  • 300g butter
  • 1 cup condensed milk
  • 500g plain sweet biscuits
  • 240g marshmallows — halved
  • 1 cup chopped dried apricots
  • 1 cup chopped crystallised ginger
  • ⅔ cup thread or desiccated coconut


For the marshmallow, apricot and ginger square

  • Line a 28 x 18cm slice tin with baking paper.
  • Place the butter and condensed milk in a large saucepan and stir over a low heat until the butter has melted. Set aside to cool.
  • Blitz the biscuits in a food processor until they resemble fine crumbs.
  • Add them to the butter mixture and stir to combine.
  • Add the marshmallows, apricots and ginger (make sure the mixture is cool or the marshmallows will start to melt). Combine well.
  • Press into the prepared tin, sprinkle with the coconut and refrigerate for at least 4 hours.
  • Cut into 24 pieces and store in the refrigerator until needed.