If regular sized wagon wheels are your thing, then this giant wagon wheel will blow your socks off! This delicious combination of shortbread-style biscuit, gooey EPIC marshmallow and raspberry jam smothered in indulgent, dark chocolate is a match made in heaven. Thick, chewy and so easy to make, it’s superb for parties, BBQs and summer get-togethers.
This post is kindly sponsored by Epic Snax.
Why you’ll love this Giant Wagon Wheel:
- Firstly, it’s nostalgic. This giant wagon wheel takes me back to my childhood. And if you didn’t grow up with wagon wheels, you’ll still absolutely love this combination of biscuit, marshmallow, jam and chocolate.
- Secondly, it’s simple to make. You can make this ahead of time and store it in the fridge ready to serve. You can also make it in stages depending on how much time you have – as the setting times can add on an hour or so to overall “bake” time.
- Thirdly, it’s crammed with Epic Snax’s Giant Toastin’ Marshmallows. You heard me right. Epic Snax’s Giant Toastin’ Marshmallows come in pink and white for the perfect marble-type swirl when melted down AND make for the most incredible marshmallow centre to this dessert.
How do you make this Giant Wagon Wheel?
While caution is advised when handling the biscuits – simply because they’re so big – this giant wagon wheel is a breeze to make.
- Make the biscuit base. It’s a simple shortbread-style recipe made of butter, flour, sugar and an egg yolk to bind everything together.
- Cover one biscuit base in chocolate. Using a third of the chocolate, we’re going to completely cover one half and pop it in the fridge to set. Once set, we can flip it over. This make the bottom of our wagon wheel.
- Melt your marshmallows. The stickiest, trickiest part. Simple heat for 2-3 mins on 600W in the microwave to melt them down so they’re pliable enough to spread easily. You’ll have to work quickly though, as the marshmallows will set very quickly!
- Spread the jam on. You don’t quite want to go right to the edges, but spreading your jam on evenly will ensure there’s a tangy sweetness in each bite.
- Top with the second biscuit base. Finish up by placing the second biscuit base on top and pressing gently down to sandwich everything together.
- Smother in chocolate. I personally like dark chocolate to balance all the sweetness of the centre of this wagon wheel, but you can certainly use a mixture of milk and dark if preferred.
What do I need to make this Giant Wagon Wheel?
While not essential, these kitchen tools will help in making this dessert:
- Latex gloves. Handling marshmallow can be a sticky business. That’s why I suggest wearing latex gloves while spoon and spreading the melted marshmallow onto your biscuit base. Trust me, it’s save you a lot of hassle.
- A dough scraper. Again, this is a great tool for scraping your sticky melted marshmallow out of the bowl and onto your biscuit base. Coat it in a little butter to grease it up before using.
- A wire rack and tray. To get the best results when pouring over your chocolate, place your giant wagon wheel on a wire rack so any excess can drip off onto the tray below.
- A chef’s knife. For the perfect slice, use a large sharp chef’s knife to cut your wagon wheel. Simply run your knife under hot water, wipe dry with a cloth and slice immediately.
See how I made this over on Instagram!
Giant Wagon Wheel
For the biscuit base
- 400 g plain flour
- 350 g unsalted butter
- 170 g caster sugar
- 1 tsp vanilla extract
- 1 large free-range egg yolk
For the filling and topping
- 400 g Epic Snax Giant Toastin' Marshmallows
- 3 tbsp raspberry jam
- 300 g 70% dark chocolate
- Line the base of two 20cm springform cake tins with parchment paper and set aside.
- Sift the flour into a large bowl and add the cubed butter. Rub everything together until the mixture resembles breadcrumbs. Stir in the sugar, then add the vanilla and egg yolk and mix again. Use your hands to bring the dough together into two large discs, then wrap in cling film and chill for 30 minutes. Heat your oven to 180C / 350F.
- Lightly dust a clean work surface with flour. Use a rolling pin to roll out the discs into thick circles, then gently place into the prepared tins. Your dough may break up a bit, but press into the tin and fill any gaps with leftover dough. Chill for 10 minutes in the freezer, then bake for 25-30 minutes until cooked through and golden. Leave to cool for 10mins before removing the springform to cool completely.
- Place 100g of the dark chocolate into a heatproof bowl set over a pan of simmering water. Make sure the bottom of the bowl doesn't touch the water. Stir every so often, until the chocolate has completely melted. Line a new baking tray with parchment paper, and place one of the biscuit rounds on the tray. Spread the melted chocolate evenly over one of the biscuits, then place in the fridge to set.
- Once the chocolate has set, remove the chocolatey base from the fridge and place it chocolate side down on a plate or board. If you have latex gloves, put them on and prepare your dough scraper (if using) by greasing it with butter.
- Put the marshmallows in a microwavable bowl and microwave on 600W for 2-3 minutes (in 1 minute bursts) until runny. N.B. You'll need to work quickly once the marshmallows have melted as they firm up very quickly!
- Scrape the melted mallow out of the bowl and onto the biscuit base, then using a palette knife to spread it to the edges. Add the jam and spread it over the marshmallow evenly. Place the other biscuit on top, press down gently to sandwich everything together nicely, then chill in the fridge for 15 minutes to firm up.
- Meanwhile, put the remaining chocolate into a heatproof bowl, and set over a pan of gently simmering water. Allow to melt, stirring every so often. Once melte,d remove from the heat.
- Take your wagon wheel out of the fridge and place it on a wire rack with a baking tray underneath it. Pour the chocolate over and spread it evenly across the top with a palette knife, allowing it to dribble over the side. Spread the chocolate around the edge until the wagon wheel is completely covered, letting any excess drip through the wire rack.
- Chill the wagon wheel in the fridge for at least 1 hour so the chocolate firms up. Serve it straight from the fridge for a crunchy, cold and refreshing summer dessert.
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