This iconic Australian Marshmallow Weet-Bix Slice recipe with layers of a crunchy baked Weet-Bix and coconut base, raspberry jam and fluffy candy marshmallow is the right candy deal with that appears spectacular, however is tremendous simple to make!
With its coconut and Weet-Bix base, layer of raspberry jam and fluffy marshmallow topping (made with out eggs!) this nostalgic weetbix marshmallow slice is the right get together meals, fundraiser bake, or after faculty snack!
Like different basic bakes jam drops, date slice, coconut tough slice and apple and bitter cream slice, this old-school recipe is as widespread as ever!
Have Weet-Bix that no one needs? Dissipate the remainder of the Weet-bix packet in these different household favourites: Weet-Bix chocolate slice, lemon Weet-Bix slice, Milo Weet-Bix balls.
Why You are Going To Love This Recipe
- Fundamental elements – this marshmallow Weet-Bix slice is made with easy, simple to seek out elements.
- Versatile – whether or not you need one thing a little bit additional particular for an after faculty deal with, or an attention grabbing bake for birthday events, fundraisers, fetes, and bake gross sales, this marshmallow slice is the right recipe!
- Quaint recipe – when a recipe has stood the check of time, you realize it is a good one! And youngsters simply love the squishy marshmallow topping…
- Standard and Thermomix – each strategies are written within the recipe card on the finish of the submit.
What You Want
You solely want a handful of primary pantry elements to make this basic marshmallow Weet-Bix slice!
Word: Scroll to the recipe card on the backside for the elements portions and full detailed methodology.
- Weet-Bix – or Weetabix if you’re within the UK!
- Self elevating flour – use store-bought self elevating flour or make your personal by including 2 teaspoons baking powder to each cup of plain flour.
- Desiccated coconut – this provides texture and flavour to the bottom. Use wonderful desiccated coconut, not shredded coconut.
- Brown sugar – provides a little bit caramel flavour to the bottom.
- Butter – you need to use salted butter or unsalted butter on this slice recipe.
- Raspberry jam – or strawberry jam!
- Caster sugar – often known as superfine sugar, this wonderful sugar dissolves faster than granulated sugar.
- Water.
- Gelatine powder – this setting agent is the important thing to a fluffy marshmallow!
- Pink meals colouring – you solely want a drop!
Tools Required
You do not want any fancy gear to make this simple slice!
- Bowl or Thermomix – for mixing the bottom.
- 18cm x 28cm slice tin – greased and lined.
- Giant saucepan or pot – to make the marshmallow.
- Handheld beaters or stand mixer – to beat the marshmallow.
- Oven – I exploit a fan-forced oven. For those who use a standard oven, enhance the temperature by 10-20 levels Celsius.
Step By Step Directions
This selfmade marshmallow Weet-Bix slice is like nothing you should buy within the retailers!
Word: Scroll to the recipe card on the backside for the elements portions and full detailed methodology.
Step 1 – Make The Weet-Bix Base
Preheat the oven and line your slice tin.
Finely crush the Weet-Bix and place right into a bowl.
Add the self elevating flour, desiccated coconut, brown sugar and melted butter.
Combine till effectively mixed.
Press the combination firmly into the base of the ready tin then bake within the preheated oven. Put aside to cool when you make the marshmallow topping.
Step 2 – Unfold Jam Over The Base
Unfold the raspberry jam excessive of the cooled base in an even layer.
Step 3 – Make The Marshmallow
To make the marshmallow layer, place the caster sugar, water and gelatine powder into a big saucepan. Combine till dissolved.
Place the saucepan over medium/excessive warmth and stir repeatedly till boiling. Flip the warmth all the way down to a low simmer and simmer with out stirring for 10 minutes.
Take away the saucepan from the warmth and cool.
Pour the cooled liquid right into a massive mixing bowl (or stand-mixer) and beat till very thick and shiny.
Add a drop of pink meals colouring and beat till the color is evenly dispersed.
Step 4 – Unfold Marshmallow Over The Base
Unfold the combination over the cooled base and chill within the fridge till set.
As soon as set, lower into items.
Skilled Suggestions
- Use a stand-mixer or electrical beaters to whisk the marshmallow – utilizing a balloon whisk and whisking by hand is just not beneficial as you actually need to whisk for fairly some time!
- Let the combination cool earlier than starting to whisk – it will make it simpler and faster to beat the marshmallow till thick and shiny.
- Do not stir the sugar combination as soon as it has boiled – in any other case the syrup can crystallise.
- The jam layer is non-compulsory – however I extremely advocate it!
- Use contemporary Weet-Bix – for the crunchiest slice!
- Storage – retailer marshmallow Weet-Bix slice in an hermetic container within the fridge for as much as 5 days.
FAQs
No, I don’t advocate freezing marshmallow Weet-Bix slice.
Sure, you may over combine marshmallow, which can lead to it not spreading as simply over the bottom of the slice. Combine simply till it turns into sticky, thick and shiny!
My household can’t get sufficient of something ‘marshmallow’, so if your loved ones is similar, listed here are a few of our different favorite marshmallow bakes:
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my e-newsletter or observe alongside on Fb or Instagram. And for those who love baking, then please come and be part of my Fb cooking membership group or subscribe to my YouTube channel.
Marshmallow Weet-Bix Slice
An iconic Australian Marshmallow Weet-Bix Slice recipe with layers of a crunchy baked Weet-Bix and coconut base, raspberry jam and fluffy candy marshmallow!
Print Pin FeeServings: 20 serves
Energy: 211kcal
Stop your display screen from going darkish
Directions
- Preheat the oven to 180 levels celsius (fan compelled). Grease and line an 18cm x 28cm slice tin and put aside.
- Finely crush the Weet-Bix and place right into a bowl together with the self elevating flour, coconut, brown sugar and melted butter. Combine till effectively mixed. If utilizing a Thermomix: crush the Weet-Bix for 8 seconds, Pace 6. Put aside. Soften the butter for 3 minutes, 80 levels, Pace 2 (or till melted). Add the crushed Weet-Bix, self elevating flour, coconut, brown sugar and blend for five seconds, Pace 5. Scrape down the perimeters of the bowl and repeat till effectively mixed.
- Press the combination firmly into the bottom of the ready slice tin. Bake for quarter-hour after which put aside to chill.
Unfold the raspberry jam excessive of the cooled base.
To make the marshmallow, place the caster sugar, water and gelatine powder into a big saucepan or pot. Combine till dissolved.
Place the saucepan over medium/excessive warmth. Stir repeatedly till boiling.
Flip the warmth all the way down to a low simmer and go away for 10 minutes – don’t stir the combination.
Take away the saucepan from the warmth and let it cool for 10 minutes.
Pour the liquid into a big mixing bowl (or stand-mixer) and beat for 5-10 minutes or till shiny, very thick and sticky.
Add 1 drop of pink meals colouring and beat till the color is evenly dispersed.
Unfold the combination over the cooled base and chill within the fridge for 1 hour or till set. Minimize into items.
Notes
- Use a stand-mixer or electrical beaters to whisk the marshmallow – utilizing a balloon whisk and whisking by hand is just not beneficial as you might want to whisk for fairly some time!
- Let the combination cool earlier than starting to whisk – it will make it simpler and faster to beat the marshmallow till thick.
- Do not stir the sugar combination as soon as it has boiled – in any other case the syrup can crystallise.
- The jam layer is non-compulsory – however I extremely advocate it!
- Use contemporary Weet-Bix – for the crunchiest slice!
- Storage – retailer in an hermetic container within the fridge for as much as 5 days. This recipe is just not appropriate to freeze.
Vitamin
Energy: 211kcal | Carbohydrates: 33g | Protein: 2g | Fats: 9g | Saturated Fats: 6g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 16mg | Sodium: 70mg | Potassium: 57mg | Fiber: 1g | Sugar: 24g | Vitamin A: 263IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 1mg