Lolly Cake

A mix of crushed malt biscuits, sweetened condensed milk, and butter, these New Zealand treats from test kitchen director Farideh Sadeghin have a soft texture akin to cookie dough. Traditionally, Eskimo Lollies (a multicolored, marshmallow-like candy) are used, but colorful marshmallows make a great substitute.


  • 9 oz. malt biscuits, crushed
  • 7 oz. colored marshmallows, cut into ¼" pieces
  • 9 tbsp. unsalted butter, melted
  • 1 (12 oz.) can sweetened condensed milk
  • 1 cup shredded coconut (optional)

Combine malt biscuits, marshmallows, butter, and sweetened condensed milk in a bowl. Press into an 8" x 8" baking dish lined with plastic wrap; chill overnight. Cut into ½” long strips, and then into 2" rectangles; roll in shredded coconut, if you like.

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