Indulge in the delightful fusion of flavors with our Custard & Coconut Marshmallow Bars. This decadent treat features a rich, creamy custard center that is perfectly complemented by a fluffy layer of artisan marshmallow. Each bar is coated in velvety smooth chocolate. This chocolate adds a touch of sweetness and richness to every bite.
The coconut adds a tropical twist. It provides a subtle chewiness and a burst of flavor. This pairs beautifully with the creamy custard. Topped with a sprinkle of toasted coconut flakes, this bar tempts your taste buds. It also offers a satisfying texture.
The Custard & Coconut Marshmallow Bars are perfect for satisfying your sweet tooth. It is also a delightful treat to share. This bar is a scrumptious combination of creamy, fluffy, and crunchy textures. These qualities make it an irresistible snack for any occasion. Enjoy it on its own or pair it with a cup of coffee or tea for a truly indulgent experience!
Ingredients for Custard & Coconut Marshmallow Bars
Base:
- 3 cups crushed graham crackers
- ½ cup salted butter, melted
- ¾ cup desiccated coconut
- ¾ cup icing sugar (powdered sugar)
Custard Layer:
- 3 tbsp custard powder
- ¾ cup granulated superfine sugar
- 1 cup milk
- 1 cup water
- 1 ½ tbsp salted butter
Marshmallow Layer:
- 1 cup granulated sugar
- ¼ cup light corn syrup
- 2 tbsp extra water
- 3 tsp unflavored gelatin
- ½ cup boiling water
- 1 ½ tsp vanilla extract
- Pink food coloring (optional)
Topping:
- ½ cup finely shredded coconut for garnish
- 1 cup desiccated coconut for topping
🔧 Instructions for Making Delicious Custard & Coconut Marshmallow Bars:
1. Prepare the Base
- Line the 9×13-inch tray with baking paper.
- Mix graham cracker crumbs, coconut, and powdered sugar.
- Add melted butter and mix until it looks like wet sand.
- Press firmly into the tray and chill for 20–30 minutes.
2. Make the Custard Layer:
- In a saucepan, whisk together custard powder and superfine sugar.
- Gradually mix in the milk and water to create a smooth mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the salted butter until melted.
- Pour the custard mixture over the cooled graham cracker base, smoothing it out evenly. Chill in the refrigerator for at least 1 hour until set.
3. Make the Marshmallow Layer:
- In a small bowl, combine gelatin with boiling water and stir until dissolved.
- In a saucepan, combine granulated sugar, corn syrup, and extra water. Heat over medium until the sugar dissolves.
- Remove from heat, add the dissolved gelatin, and stir to combine.
- Transfer this mixture to a mixing bowl. Beat it with an electric mixer for about 7–10 minutes until it becomes thick, white, and fluffy. Add vanilla and pink food coloring (if using) and mix until blended.
- Gently spread the marshmallow layer over the chilled custard layer, smoothing it out evenly.
4. Add the Toppings:
- Sprinkle the 1 cup of desiccated coconut over the marshmallow layer.
- Finish with the ½ cup of finely shredded coconut as garnish.
5. Chill & Slice:
- Refrigerate for at least 1 more hour, or until the marshmallow layer is fully set.
- Once set, cut into bars or squares with a hot knife, wiping clean between cuts for neat edges.
Enjoy your homemade Custard & Coconut Marshmallow Bars—perfect for sharing or indulging on your own!
Tips for Success: Custard & Coconut Marshmallow Bars:
- Use Room Temperature Ingredients: For the best mixing results, make sure your butter is at room temperature. If using eggs, they should also be at room temperature. This will help achieve a smoother texture in both your custard and marshmallow layers.
- Crush Grahams Evenly: Use a food processor for finely crushing graham crackers to guarantee an even texture. If you don’t have a food processor, place the crackers in a zip-top bag. Use a rolling pin to crush them into fine crumbs.
- Press Base Firmly: Press the graham cracker mixture into the pan. Use the back of a measuring cup or your hands to pack it tightly. This will help prevent the crust from crumbling when cut.
- Cool Layers Completely: Make sure that each layer is completely cooled before adding the next one. This prevents the layers from mixing and ensures a cleaner appearance when sliced.
- Watch Custard for Thickening: When cooking the custard layer, stir constantly and keep an eye on it to avoid burning. The mixture should be thick enough to coat the back of a spoon.
- Dissolve Gelatin Properly: Make sure you bloom the gelatin in cold water before adding it to the warm liquid. This is crucial for achieving the right texture in the marshmallow layer.
- Beat Marshmallow Until Fluffy: When mixing the marshmallow layer, beat until it’s very fluffy and thick. This will take a good 7–10 minutes. The longer you beat, the fluffier the marshmallow will become.
- Use a Hot Knife for Cutting: For smooth, clean cuts, first dip a hot knife in hot water. Then wipe it clean. Next, use it to slice through the set bars. This helps to prevent sticking to the knife.
- Store Properly: Store leftover bars in an airtight container in the refrigerator. For optimal freshness, try to consume them within a week.
- Change Toppings: Feel free to get creative with the topping! You can mix in nuts or chocolate chips. You can also add a drizzle of chocolate over the top for added flavor. These options give visual appeal.
- Substitutions: If you’re looking for substitute ingredients, consider using vegan butter for a dairy-free version. You can substitute coconut with other flavors like crushed nuts or chocolate for variety.
Enjoy your baking!
Video
Frequently Asked Questions (FAQs)
- Can I make these bars vegan?
- Yes! You can substitute the butter with vegan butter. Use plant-based milk. Select a vegan gelatin choice, like agar-agar, for the marshmallow layer.
- How should I store these bars?
- Store leftover bars in an airtight container in the refrigerator. They will stay fresh for up to one week.
- Can I freeze the bars?
- Yes, but it’s best to freeze them without the marshmallow layer. Wrap the cooled bars tightly in plastic wrap and foil, and they can be frozen for up to 2 months. Thaw in the refrigerator overnight before adding the marshmallow layer.
- What can I use instead of desiccated coconut?
- You can use shredded coconut instead, but keep in mind it has a different texture. Chopped nuts or chocolate chips can also be used for added flavor.
- How do I know when the custard layer is thick enough?
- The custard is ready when it thickens to a custard-like consistency and can coat the back of a spoon.
- Why didn’t my marshmallow set?
- Make sure the gelatin is fully dissolved. Beat the marshmallow mixture long enough, about 7–10 minutes, to achieve the right fluffiness.
- Can I add flavors to the marshmallow layer?
- Yes! You can incorporate flavor extracts (like almond or coconut) or add cocoa powder for a chocolate version.
- How can I cut the bars neatly?
- Use a hot knife (dipped in hot water and wiped clean) to slice through the bars for clean edges.
- Is there a substitute for graham crackers?
- You can use digestive biscuits, animal crackers, or any sweet cracker as a substitute for the graham crackers.
- How long do these bars need to chill?
- Allow the bars to chill in the refrigerator for at least 2-3 hours for each layer. This ensures they set properly before cutting.
Custard & Coconut Marshmallow Bar
Yield:
20
Prep Time:
30 minutes
Cook Time:
3 hours
Total Time:
3 hours 30 minutes
Experience a delectable treat with our Custard & Coconut Marshmallow Bar. Featuring a rich, creamy custard center and a fluffy marshmallow layer, this bar is enrobed in velvety chocolate and topped with toasted coconut flakes. Each bite is a delightful blend of flavors and textures, perfect for satisfying your sweet cravings or as a special snack to share. Treat yourself to this irresistible fusion of creamy, chewy, and crunchy goodness!
Ingredients
Base:
- 3 cups crushed graham crackers
- ½ cup salted butter, melted
- ¾ cup desiccated coconut
- ¾ cup icing sugar (powdered sugar)
Custard Layer:
- 3 tbsp custard powder
- ¾ cup granulated superfine sugar
- 1 cup milk
- 1 cup water
- 1 ½ tbsp salted butter
Marshmallow Layer:
- 1 cup granulated sugar
- ¼ cup light corn syrup
- 2 tbsp extra water
- 3 tsp unflavored gelatin
- ½ cup boiling water
- 1 ½ tsp vanilla extract
- Pink food coloring (optional)
Topping:
- ½ cup finely shredded coconut for garnish
- 1 cup desiccated coconut for topping
Instructions
1. Prepare the Base:
- Line the 9x13-inch tray with baking paper.
- Mix graham cracker crumbs, coconut, and powdered sugar.
- Add melted butter and mix until it looks like wet sand.
- Press firmly into the tray and chill for 20–30 minutes.
2. Make the Custard Layer:
- In a saucepan, whisk together custard powder and superfine sugar.
- Gradually mix in the milk and water to create a smooth mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the salted butter until melted.
- Pour the custard mixture over the cooled graham cracker base, smoothing it out evenly. Chill in the refrigerator for at least 1 hour until set.
3. Make the Marshmallow Layer:
- In a small bowl, combine gelatin with boiling water and stir until dissolved.
- In a saucepan, combine granulated sugar, corn syrup, and extra water. Heat over medium until the sugar dissolves.
- Remove from heat, add the dissolved gelatin, and stir to combine.
- Transfer this mixture to a mixing bowl. Beat it with an electric mixer for about 7–10 minutes until it becomes thick, white, and fluffy. Add vanilla and pink food coloring (if using) and mix until blended.
- Gently spread the marshmallow layer over the chilled custard layer, smoothing it out evenly.
4. Add the Toppings:
- Sprinkle the 1 cup of desiccated coconut over the marshmallow layer.
- Finish with the ½ cup of finely shredded coconut as garnish.
5. Chill & Slice:
- Refrigerate for at least 1 more hour, or until the marshmallow layer is fully set.
- Once set, cut into bars or squares with a hot knife, wiping clean between cuts for neat edges.
Enjoy your homemade Custard & Coconut Marshmallow Bars—perfect for sharing or indulging on your own!
Notes
- Room Temperature Ingredients: Use butter at room temperature for better mixing.
- Evenly Crush Graham Crackers: Use a food processor or a rolling pin for fine crumbs.
- Firm Base: Pack the graham cracker mix tightly for a sturdy base.
- Cool Layers Completely: Let each layer cool before adding the next for clean separation.
- Watch Custard Carefully: Stir constantly to prevent burning as it thickens.
- Bloom Gelatin: Dissolve gelatin in cold water before adding to warm mixtures.
- Beat Marshmallow Well: Whip the marshmallow until thick and fluffy (7–10 minutes).
- Hot Knife for Cutting: Use a hot knife for clean cuts between bars.
- Store in Fridge: Keep in an airtight container in the refrigerator for freshness.
- Get Creative: Customize toppings with nuts, chocolate chips, or other flavors! Happy baking!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 1369Total Fat: 134gSaturated Fat: 85gTrans Fat: 5gUnsaturated Fat: 40gCholesterol: 343mgSodium: 1062mgCarbohydrates: 45gFiber: 2gSugar: 37gProtein: 3g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
