Marshmallow Weet-Bix Slice

Fluffy marshmallow pink slice with a crunchy wwet-bix base.

An iconic Australian Marshmallow Weet-Bix Slice recipe with layers of a crunchy baked Weet-Bix and coconut base, raspberry jam and fluffy sweet marshmallow!

5 from 2 votes

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Course: bars and slices

Cuisine: Australian recipe, Slices

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: serves

Calories: 211kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Stove-top
Large saucepan or pot
18cm x 28cm slice tin
Oven
Beaters

Ingredients

For The Base

60 g Weet-Bix approx 4
150 g (1 cup) self raising flour
80 g (1 cup) desiccated coconut
110 g (½ cup) brown sugar
150 g butter melted

For The Topping

3 tbs raspberry jam
330 g (1 ½ cups) caster sugar
375 g (1 ¼ cups) water
1 tbs gelatine powder
1 drop pink food colouring

Instructions

Preheat the oven to 180 degrees celsius (fan forced).
Grease and line an 18cm x 28cm slice tin and set aside.
Finely crush the Weet-Bix and place into a bowl along with the self raising flour, coconut, brown sugar and melted butter. Mix until well combined.
If using a Thermomix: crush the Weet-Bix for 8 seconds, Speed 6. Set aside. Melt the butter for 3 minutes, 80 degrees, Speed 2 (or until melted). Add the crushed Weet-Bix, self raising flour, coconut, brown sugar and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat until well combined.
Press the mixture firmly into the base of the prepared slice tin.
Bake for 15 minutes and then set aside to cool.
Spread the raspberry jam over the top of the cooled base.
To make the marshmallow, place the caster sugar, water and gelatine powder into a large saucepan or pot. Mix until dissolved.
Place the saucepan over medium/high heat. Stir continuously until boiling.
Turn the heat down to a low simmer and leave for 10 minutes - do not stir the mixture.
Remove the saucepan from the heat and let it cool for 10 minutes.
Pour the liquid into a large mixing bowl (or stand-mixer) and beat for 5-10 minutes or until glossy, very thick and sticky.
Add 1 drop of pink food colouring and beat until the colour is evenly dispersed.
Spread the mixture over the cooled base and chill in the fridge for 1 hour or until set. Cut into pieces.

Notes

RECIPE NOTES & TIPS

Use a stand-mixer or electric beaters to whisk the marshmallow - using a balloon whisk and whisking by hand is not recommended as you need to whisk for quite a while!
Let the mixture cool before beginning to whisk - this will make it easier and quicker to beat the marshmallow until thick.
Don't stir the sugar mixture once it has boiled - otherwise the syrup can crystallise.
The jam layer is optional - but I highly recommend it!
Use fresh Weet-Bix - for the crunchiest slice!
Storage - store in an airtight container in the fridge for up to 5 days. This recipe is not suitable to freeze.

Nutrition