Marshmallow Weetbix Slice Recipe

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We used a planetary mixer with a whisk attachment to make topping. For a change, replace tinted coconut with melted dark chocolate. Drizzle over marshmallow topping.

Ingredients

4 Weetbix, crushed

1 cup self-raising flour

1 tblsp cocoa powder

1⁄2 cup desiccated coconut

1⁄2 cup brown sugar, firmly packed

150g unsalted butter, melted

1⁄4 cup raspberry jam

Extra 1⁄4 cup desiccated coconut

Pink food colouring, to tint

TOPPING

1 tblsp powdered gelatine

2⁄3 cup water

1 cup caster sugar

1 tsp vanilla extract

Method

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Combine Weetbix, our, cocoa, coconut and sugar in a large bowl. Stir in butter until well combined. Press mixture firmly over base of prepared pan.
Cook in a moderate oven (180C) for about 12 minutes, or until golden. Remove. Cool. Spread evenly with jam.
Meanwhile, place coconut in a snap-lock bag. Add 2 to 3 drops of colouring. Seal. Rub coconut through plastic to tint.
To make topping, sprinkle gelatine over 1⁄3 cup of the water in a small heatproof jug. Stand jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan. 6 Place sugar and remaining water in a large bowl of an electric mixer. Beat on high speed for 4 minutes. With motor on a medium speed, gradually add gelatine in a thin, steady stream. Beat on high speed for a further 8 minutes, or until thick and fluffy. Beat in vanilla.
Spread topping over jam. Sprinkle with pink coconut. Stand until set.
Lift slice from pan. Cut into squares.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.