Marshmallow Weet-Bix Slice

🧂 Ingredients

• 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
• 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

• 1 Preheat the oven to 180 degrees celsius (fan forced).
  
  Grease and line an 18cm x 28cm slice tin and set aside.
• 2 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.
• 3 Press the mixture firmly into the base of the prepared slice tin.
  
  Bake for 15 minutes and then set aside to cool.
• 4 Spread the raspberry jam over the top of the cooled base.
• 5 To make the marshmallow, place the caster sugar, water and gelatine powder into
  a large saucepan or pot. Mix until dissolved.
• 6 Place the saucepan over medium/high heat. Stir continuously until boiling.
• 7 Turn the heat down to a low simmer and leave for 10 minutes - do not stir the
  mixture.
• 8 Remove the saucepan from the heat and let it cool for 10 minutes.
• 9 Pour the liquid into a large mixing bowl (or stand-mixer) and beat for 5-10
  minutes or until glossy, very thick and sticky.
• 10 Add 1 drop of pink food colouring and beat until the colour is evenly dispersed.
• 11 Spread the mixture over the cooled base and chill in the fridge for 1 hour or
  until set. Cut into pieces.

Nutrition Info