New Zealand Lolly Cake – a delicious recipe with digestive cookies, unsalted butter, condensed milk, multi-colored mini marshmallows, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place cookies into a food processor and blitz into a fine crumb. If you don't have a food processor, place the cookies in a zip-top bag and bash them with a rolling pin into crumbs.
2
In a small pot combine butter and sweetened condensed milk over low heat. Once butter has melted, mix well to combine and remove from heat.
3
In a small bowl combine blitzed cookie crumbs and mini marshmallows. Pour melted butter and condensed milk mixture into bowl. Mix all ingredients together until well combined. Tip mixture out onto a clean counter top and shape into a log that is about 3-inches in diameter. Roll the outsides of the log in the coconut. Wrap tightly in plastic wrap and place in the fridge to set (about 2-3 hours). You may need to re-roll log after 1 hour to re-set the log shape.
4
Slice chilled log into 1/2 pieces. Serve. Keep leftovers in the fridge.
222
kcal
Calories
24
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 250 grams (about 20) digestive cookies or malt biscuits (if you can find them), 1/2 cup unsalted butter, 1/2 cup sweetened condensed milk, 1 1/2 cups multi-colored mini marshmallows (or regular if you can't find the colored kind), and more.
Yes, New Zealand Lolly Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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