This gluten free Easter Bunny slice (aka marshmallow slice) is a guaranteed crowd pleaser. No amount of words could do this slice justice, there’s just something about the whipped marshmallow layer combined with the fluffy shortcake base, that is nothing short of incredible.
For me chocolate, marshmallow and Easter go hand in hand. I’m a massive fan of marshmallow Easter eggs, so this is basically my dream slice. This Bunny slice has the perfect amount of chocolate ontop and the marshmallow layer is soft and fluffy. The buttery shortcake base is far from dry and breaks up the marshmallow layer perfectly.
The Easter Bunnies that I decided to use were the Kinder 3 pack (ingredients below). You can use any gluten free Easter themed chocolate that you have, and you can base how big the slices are around what chocolate you use.
Aside from how unreal this slice tastes, the best part is how easy the marshmallow layer is to make. You don’t need corn syrup, a food thermometer or a hot saucepan. All you need is a little bit of patience and an electric beater or mixer to do the hard work for you.
When it comes to marshmallow slice there are a range of variations, some marshmallow slices are white opposed to pink and some have a thin layer of jam (strawberry or raspberry) in-between the marshmallow and shortcake base. Some slices have a thin layer of chocolate on top and if you are a coconut lover, you can sprinkle some desiccated coconut on top of the marshmallow layer. Regardless of whether you choose to add some Easter Bunnies or stick with the traditional marshmallow and shortcake base, this slice won’t disappoint.
If you want to see last year’s Easter Bunny treat, then click here. I hope you enjoy this recipe and have a lovely Easter! – Georgia xx
125g Butter or Flora (softened)
¾ cup Icing Sugar
1 teaspoon Vanilla Essence
1 ¼ cup Gluten Free Self-Raising Flour
1 cup Caster Sugar
½ cup Cold water
1 tablespoon Gelatine powder
¼ cup boiling water
2-3 drops pink food colouring
Gluten Free Easter Bunnies to decorate (optional)
Preheat the oven to 160 degrees (fan forced) and line a baking tray with baking paper. For size reference, I use a 20cm x 20cm x3cm square cake pan.
In a large mixing bowl, use an electric mixer to beat the butter and icing sugar together until smooth and creamy.
Add the vanilla essence and egg, then mix for another 30 seconds.
Sift in the flour, then mix for another 30 seconds or until all of the flour is mixed in.
Remove the electric mixer, then gently place the base mixture into the lined tray. Using the back of a spatula smooth out the top of the mixture, then tap the pan on the bench to remove any air bubbles.
Place in the oven and bake for 25 minutes. Once cooked, remove from the oven.
Place the tin on a cooling rack (you don’t need to remove the base from the tin, instead allow the base too cool in the tin). Set the base aside and start on the marshmallow.
Beat the caster sugar and 1/2 cup of cold water in a large mixing bowl, with an electric mixer on high for 4 minutes.
Pour the gelatine powder into a separate jug/glass, then pour in 1/4 cup of boiling water and stir vigorously until all the gelatine dissolves. (My tip is to stir as the boiling water goes in, this makes the gelatine a lot easier to dissolve).
Once the gelatine has dissolved, start mixing the caster sugar and water mixture again with the electric mixer. Then slowly pour in the gelatine liquid while the mixer is going.
Mix on high for 8-12 minutes. Once the mixture is thick in consistency add the pink food colouring then mix for another 2-3 minutes.
Once the marshmallow is thick and starts to form stiff peaks, spread it over the base.
Smooth out the top with the back of a spatula and place the chocolate bunny’s on top of the marshmallow and push them down slightly.
Once you have decorated the top of the marshmallow, gently tap the tin on the kitchen bench to remove any air bubbles.
Then allow the marshmallow slice to set at room temperature for around two hours, then remove from the baking tray and slice. Enjoy!