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Biscoff Marshmallow Loaf

A dreamy dessert combining the spiced allure of Biscoff cookies with gooey marshmallows, perfect for gatherings and tea time.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the loaf
  • 110 g Biscoff Cream
  • 100 g Biscoff Biscuits, halved Crushed
  • 40 g slivered almonds, toasted For flavor enhancement
  • 40 g pistachio kernels, coarsely chopped
  • 40 g dried cranberries, coarsely chopped
  • 250 g white marshmallows
  • 100 g unsalted butter, chopped
  • 60 g instant milk powder Plus extra for dusting

Method
 

Preparation
  1. Grease and line a 7cm deep, 10 x 20cm loaf pan.
  2. In a large bowl, combine the crushed Biscoff biscuits, slivered almonds, pistachios, and dried cranberries.
  3. In a saucepan, place the marshmallows and butter over medium-low heat and stir for about 5 minutes until smooth.
  4. Stir in the milk powder and let it rest for 5 minutes to cool slightly.
  5. Pour the marshmallow mixture over the biscuit mixture and fold gently to combine.
  6. Spoon it into the prepared loaf pan and press down until smooth.
  7. Chill in the fridge for 1 hour to firm up.
  8. Once set, remove from the pan and dust with extra milk powder.
  9. Slice into sections and serve.

Notes

Serve with tea or coffee for a delightful treat. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.