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This Marshmallow Weetbix Slice brings back so many memories of childhood. My friends mum used to make this all the time for parties and get togethers.  I lost count how many times I went to bed with a sore tummy from eating so much of it at sleepovers.

I have done some research on this slice to find the history of it without much luck but I have found that people have been making this slice for over 70 years. Wow. An oldie but a goodie.

For those that haven’t seen this before, this is a delicious slice made with a weetbix biscuit base topped with scrumptious marshmallow and some toasted coconut. Its crunchy and soft all in one.

Don’t let the marshmallow scare you off. It is so incredibly easy in a tmx or the traditional way. I do a no cook marshmallow. Why? So it is fool proof and so there is no risk of crystallisation.

Want to mix it up a little bit? Add 40g of cocoa to the base mixture for a yummy chocolatey version. Or spread a little raspberry jam on the base then top with the marshmallow mix.

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I cant have you miss out. Recipe for a food processor and miser way are below.

 

Marshmallow Weetbix Slice - TMX
Serves 24
Prep Time
5 min
Cook Time
2 hr 10 min
Total Time
2 hr 15 min
Prep Time
5 min
Cook Time
2 hr 10 min
Total Time
2 hr 15 min
Ingredients
  1. 40g shredded coconut, optional
Base
  1. 4 weetbix
  2. 75g brown sugar
  3. 170g white self raising flour or wholemeal if you wish
  4. 2 tablespoons shredded coconut
  5. 145g butter, cubed
Marshmallow
  1. 220g white sugar
  2. 75g cold water
  3. 1.5 tablespoon powdered gelatine
  4. 75g boiling water
  5. 2 drops pink food colouring, optional
Base
  1. Preheat oven to 180 degrees. Line a 20x20cm square cake tin with baking paper.
  2. Place all of base ingredients into bowl.
  3. Blitz on speed 5 for 30 seconds.
  4. Pour and press into tin.
  5. Bake for 15-20 minutes until slightly golden.
  6. Allow to cool.
  7. Meanwhile place shredded coconut onto a tray and bake for 5 minutes or until slightly toasted.
Marshmallow
  1. Once base has cooled slightly add sugar and cold water to clean bowl.
  2. Insert whisk attachment.
  3. Blitz on speed 3 for 3 minutes.
  4. Meanwhile combine the gelatine and boiling water in a small bowl and whisk to dissolve completely.
  5. Once the 3 minutes is up, add the gelatine mix and colouring to the bowl.
  6. Blitz on speed 4 for 3 minutes.
Assembly
  1. Pour marshmallow mixture over the base.
  2. Sprinkle with coconut and allow to set for 2 hours or so in fridge or room temperature.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

Marshmallow Weetbix Slice
Serves 24
Prep Time
5 min
Cook Time
2 hr 10 min
Total Time
2 hr 15 min
Prep Time
5 min
Cook Time
2 hr 10 min
Total Time
2 hr 15 min
Ingredients
  1. 40g shredded coconut, optional
Base
  1. 4 weetbix
  2. 75g brown sugar
  3. 170g white self raising flour or wholemeal if you wish
  4. 2 tablespoons shredded coconut
  5. 145g butter, cubed
Marshmallow
  1. 220g white sugar
  2. 75g cold water
  3. 1.5 tablespoon powdered gelatine
  4. 75g boiling water
  5. 2 drops pink food colouring, optional
Base
  1. Preheat oven to 180 degrees. Line a 20x20cm square cake tin with baking paper.
  2. Place all of base ingredients into food processor.
  3. Mix on medium-high until a dough forms.
  4. Pour and press into tin.
  5. Bake for 15-20 minutes until slightly golden.
  6. Allow to cool.
  7. Meanwhile place shredded coconut onto a tray and bake for 5 minutes or until slightly toasted.
Marshmallow
  1. Once base has cooled slightly add sugar and cold water a large bowl.
  2. Using electric beaters, beat on high for 3 minutes.
  3. Combine the gelatine and boiling water in a small bowl and whisk to dissolve completely.
  4. Add the gelatine mix and colouring to the bowl.
  5. Using electric beaters again, beat on high for 3 minutes.
Assembly
  1. Pour marshmallow mixture over the base.
  2. Sprinkle with coconut and allow to set for 2 hours or so in fridge or room temperature.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/