Marshmallow and Chocolate Shortbread Slices


Can you say decadent and delicious three times fast?

Hands On Time:
35 mins
Total Time:
5 hrs
12 slices

Can you say decadent and delicious three times fast? These shortbread slices are like a homemade candy bar, thanks to their crunchy cookie base, marshmallow filling, and chocolate coating. And though they are fancy looking, they are surprisingly easy to make. Almond meal and cocoa powder upgrade a standard shortbread dough, which are then topped with sweet-tart apricot preserves. These are followed by a fluffy filling made from cream cheese, whipping cream, and marshmallow fluff. Finally, each cookie is decked out with a melted milk chocolate coating and sliced almonds. Bring these out after dinner and have everyone dig in to this sweet wonderland.


  • 2 cups all-purpose flour

  • ½ cup almond meal

  • ¼ cup unsweetened cocoa powder

  • 1 teaspoon kosher salt

  • 1 ½ cups (3 sticks) unsalted butter, at room temperature, plus more for baking sheet

  • ¼ cup granulated sugar

  • ¾ cup cold apricot preserves (from a 10-oz. jar)

  • ½ cup heavy whipping cream

  • 6 ounces cream cheese (from an 8-oz.pkg.), at room temperature

  • 3 cups marshmallow fluff (from a 16-oz. jar), divided

  • 11 ½ ounces milk chocolate chips (1¾ cups)

  • 3 tablespoons unrefined coconut oil

  • ½ cup sliced almonds, toasted and roughly chopped


  1. Preheat oven to 350°F. Lightly coat a large, rimmed baking sheet with butter. Line with parchment paper; lightly coat with butter. Whisk flour, almond meal, cocoa powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low; add flour mixture, beating until just combined and a soft dough forms, about 1 minute. Place dough on prepared baking sheet and press into an 11-by-10-inch rectangle. Bake until shortbread is set, dried on top, and slightly darkened around edges, about 30 minutes. Transfer baking sheet to a wire rack; let cool completely, about 45 minutes. (Shortbread may be stored, loosely covered in plastic wrap, at room temperature for up to 1 day.)

  2. Spread preserves over shortbread to reach edges. Beat whipping cream in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Beat cream cheese and 1 cup fluff in a separate large bowl on medium speed until smooth, about 1 minute. Add remaining 2 cups fluff and beat until smooth, about 1 minute. Fold in whipped cream until combined. Spoon over preserves on shortbread, leaving a 1-inch border around edges. Chill, uncovered, until firm enough to slice, at least 3 hours and up to 12 hours.

  3. Place chocolate chips and oil in a small microwave-safe bowl. Microwave on high, stirring halfway through, until mostly melted, about 1 minute. Stir until smooth. (Or melt on stove.) Let stand, stirring occasionally, for 10 minutes.

  4. Using a sharp chef’s knife, cut marshmallow shortbread into 12 rectangles on baking sheet. Spoon melted chocolate over slices and top with almonds.

    Marshmallow and Chocolate Shortbread Slices
    Caitlin Bensel

HOW TO MELT CHOCOLATE ON THE STOVE Place chopped chocolate or chips in a heatproof bowl (with butter, if recipe requires) set over a pot of simmering water. Stir constantly until melted.

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