Easy Marshmallow Cake Bars with Raspberry Confit

After your Raspberry Marshmallow Cream Bars have set and are delicately covered in chocolate and crunchy nut toppings, it's time to serve them in style! Here are some delightful ideas to make your dessert the star of any gathering:

Platter Presentation: Arrange the bars on a beautiful platter, leaving some space between each piece to showcase their intricate details. Garnish with fresh raspberries and mint leaves for a splash of color.

Individual Servings: Serve each bar on a small dessert plate, and add a dollop of whipped cream or a scoop of vanilla ice cream on the side. A drizzle of raspberry sauce can take it to the next level!

Picnic Ready 🧺: For an outdoor picnic, wrap each bar in parchment paper and tie it with a rustic string. This not only makes them easy to handle but also adds a charming touch.

To make these bars gluten-free, simply replace the wheat flour with an equal amount of a gluten-free baking mix. Ensure the mix contains xanthan gum or a similar binding agent for the best texture.

🌱 Vegan Variation

For a vegan version of this dessert, use the following substitutions:

• Eggs: Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
• Dairy: Use vegan butter and plant-based milk (like almond or soy milk) in place of the milk and butter.
• Gelatin: Use agar-agar as a gelatin substitute. Follow the package instructions for the correct quantity.
• Cream: Substitute coconut cream for the dairy cream for a rich and lush texture.

With these swaps, you can enjoy a delightful, vegan-friendly version of this recipe!