Marshmallow Bars

1. 1

   Grease and line a deep 7 inch square cake pan with parchment paper. Combine cookie crumbs, butter and coconut and mix until combined. Press firmly into prepared pan, cover with plastic wrap and chill for 30 mins, or until firm.

2. 2

   Meanwhile, combine marshmallows, milk and sugar in a medium saucepan over low heat. Cook, stirring, until marshmallows have melted. Add orange zest and juice. Transfer to a medium bowl and let cool to room temperature.

3. 3

   Whip cream to soft peaks then fold into cooled marshmallow mixture. Transfer to prepared pan and sprinkle with toasted coconut. Cover with plastic wrap and chill for 4 hours (preferably overnight) to set. Slice and serve.

No additional tips available.