Jelly Squares

I’ve also seen this Jelly Squares recipe referred to as Marshmallow Fingers, which makes sense, as the topping is pretty much just a simplified marshmallow recipe. Shortbread base, marshmallowy topping and desiccated coconut. Really simple, squishy, sticky and delicious.

Now, let’s talk about jelly/jello for a moment. Every recipe I have for this traybake just says ‘1 packet jelly’. Precise, yes? I initially tried this recipe with a 6oz packet of jello (bought here in the US) and it made so much topping that we had a ridiculously thick layer on the traybake. And still plenty left over for Little Miss Traybakes to ‘clean up’. Then a 3oz/85g packet of jello made the perfect proportion of marshmallowy goodness. I am not sure if jelly packet sizes are standardized across the globe, but if they are not and your jelly packet is bigger or smaller than mine, please bear this in mind when baking.

You can use whatever flavor jelly you prefer (or whatever is in your cupboard). I used raspberry, mainly because everything I’ve baked recently has been brown or beige and I needed some color on this blog. Turns out, when made with raspberry jelly, these Jelly Squares remind Mr Traybakes of a Mikado biscuit, so everyone’s a winner. Although I think I might have to make this with lime jelly soon, for a summery tropical treat.

Both layers for these Jelly Squares are fairly straightforward. But you do need a little patience with the jelly layer. It needs to cool for about 30 minutes before you whisk it. And then it takes 5-10 minutes on a high speed to achieve the required thickness and fluffiness.

Jelly Squares

A simple shortbread base topped with a squishy, sweet, marshmallow layer and desiccated coconut.
Prep Time 45 minutes
Cook Time 30 minutes
Course Dessert, Snack
Cuisine british, Irish
Servings 9 squares


Shortbread Base

  • 8 oz or 225g plain flour (all-purpose flour)
  • 6 oz or 175g butter, softened
  • 2 oz or 55g sugar


  • 3 oz or 85g raspberry jelly (jello)
  • 4 fl oz or 120ml boiling water
  • 2 oz or 55g icing sugar (powdered sugar)
  • desiccated coconut to sprinkle over the top


  • Preheat oven to 350F/180C (conventional oven).
  • Cream the softened butter and sugar together until light and fluffy. Add sieved flour, mix, then spread into a lined tin (8″/20cm square). Bake for 25-30 minutes and leave to cool.
  • Dissolve the jelly in the boiling water and allow to cool for 20-30 minutes.
  • Using an electric mixer, beat in the icing sugar until thick and much lighter in color. This takes a good 5-10 minutes.
  • Spread the jelly mixture over the base and top with desiccated coconut.
  • Put in the fridge to set overnight, then slice and enjoy.


Keyword coconut, jelly, marshmallow, shortbread