Wagon Wheel Slice
Indulge in the ultimate nostalgic treat with this decadent Wagon Wheel Slice! A no-bake sensation inspired by the classic biscuit, this recipe layers crushed biscuits, chewy mini marshmallows, and a luscious spread of raspberry jam, all topped with a rich blend of milk and dark chocolate for a glossy finish. Perfect for sharing (or not!), this 20-minute recipe combines sweet, fruity, and chocolatey flavors in every bite. Ideal for dessert tables, lunchbox snacks, or satisfying your afternoon sweet tooth, this Wagon Wheel Slice is easy to make and irresistibly fun to eat. Store leftovers in the fridge – if there are any! – and enjoy the lingering nostalgia of a timeless favorite.
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Ingredients
- 200 grams plain biscuits (e.g., digestive or graham crackers)
- 150 grams mini marshmallows
- 125 grams unsalted butter
- 3 tablespoons golden syrup (or light corn syrup)
- 200 grams milk chocolate
- 100 grams dark chocolate
- 1 tablespoon vegetable oil
- 4 tablespoons raspberry jam
Directions
Step 1
Line a 20cm x 20cm (8x8-inch) square baking pan with baking paper, leaving some overhang for easy removal.
Step 2
Crush the biscuits into small pieces using a food processor or by placing them in a ziplock bag and smashing with a rolling pin. Aim for small chunks, not fine crumbs.
Step 3
In a medium saucepan, melt the butter and golden syrup over medium heat, stirring occasionally until smooth.
Step 4
Remove the saucepan from heat and fold in the crushed biscuits and mini marshmallows until evenly coated.
Step 5
Press half of the biscuit-marshmallow mixture firmly into the prepared baking pan to create the base layer. Spread the raspberry jam evenly over this layer using the back of a spoon or an offset spatula.
Step 6
Top the jam layer with the remaining biscuit-marshmallow mixture, pressing it down gently but firmly to create an even layer. Chill in the fridge for 30 minutes to set.
Step 7
Meanwhile, melt the milk chocolate and dark chocolate together in a heatproof bowl set over a pot of simmering water (double-boiler method) or in the microwave in 20-30 second increments, stirring frequently.
Step 8
Stir the vegetable oil into the melted chocolate to create a smooth and glossy topping.
Step 9
Pour the melted chocolate evenly over the chilled slice, spreading it out with a spatula to cover the top completely.
Step 10
Refrigerate the slice for at least 1 hour or until the chocolate is fully set.
Step 11
Once set, use the overhanging baking paper to lift the slice out of the pan. Cut into 12 even squares or rectangles using a sharp knife, wiping the blade clean between cuts for a neat finish.
Step 12
Serve and enjoy! Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
| Serving size | (929g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4444.1 |
| Total Fat 246.1g | 0% |
| Saturated Fat 129.0g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 329.8mg | 0% |
| Sodium 1315.8mg | 0% |
| Total Carbohydrate 527.6g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 376.8g | |
| Protein 36.7g | 0% |
| Vitamin D 4IU | 0% |
| Calcium 601.6mg | 0% |
| Iron 19.8mg | 0% |
| Potassium 1742.9mg | 0% |
Source of Calories