Weetbix Marshmallow Slice

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5 from 6 votes

A retro slice that's deliciously sweet, soft and easy to make

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Australian

Servings: squares

Calories: 144kcal

Author: Libby Hakim

Equipment

1 slice tin (approx 28 x 18 x 3.5 cm)
stand mixer or handheld mixer

Ingredients

Base

3 weetbix, crushed (or 50 grams of another similar wheat-based cereal)
½ cup brown sugar
190 grams butter
1 cup SR flour, sifted (130 grams) (or same weight of plain/all purpose flour + 2 teaspoons baking powder)
¾ cup desiccated coconut (60 grams)

Marshmallow Topping

1 cup sugar (caster or white)
1 cup water
1 tablespoon gelatine (or substitute agar agar if you prefer a vegetarian option here)
2-3 drops pink food colouring (optional)
2-3 tablespoons sprinkles or flaked coconut (optional)

Instructions

Base

Pre-heat oven to moderate (180 degrees celsius, fan-forced).
Grease a slice tin and line with baking paper, leaving excess on the sides to lift out slice once cooked.
Crush weetbix into a bowl.
Add remaining dry ingredients to bowl and stir to combine.
Melt butter and add to dry ingredients. Mix well.
Press mixture into slice tin with hands and even the top surface using the back of a spoon.
Cook for 15 minutes.
Allow to cool before adding marshmallow topping.

Marshmallow Topping

Place water, sugar and gelatine into a saucepan. Place on low heat and stir to dissolve sugar and gelatine.
Bring to the boil and boil for 5 minutes. (You should only need very low heat to boil)
Let cool for half an hour before transferring to a mixing bowl and beating (starting on low speed and moving to high speed) in a stand mixer or with electric handheld beaters for about 5 minutes or until mixture is light and fluffy.
Add food colouring if you are opting to colour the marshmallow layer and mix again until colour is even throughout mixture.
Pour onto top of cooled base and use a plastic spatula to spread out evenly.
Add sprinkles or flaked coconut to top of marshmallow if you're opting to add these.
Allow to set in the fridge for about 2 hours.
Lift slice from tray using the overhanging paper. Cut slice into squares using a sharp knife.
Store slice in an airtight container in the fridge.

Notes

Q. How do I get the timing right when making this slice?

Both the marshmallow and base need to cool for about half an hour before adding the topping.

If you make the marshmallow topping while the base is cooking, they should be both ready around the same time. Set your timer for half an hour and when the time is up, beat the marshmallow mixture as indicated and then spread it over the cooled slice.

Q. How long will it keep?

Store slice in an airtight container in the fridge for up to 5 days.

Nutrition

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