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.
I cant have you miss out. Recipe for a food processor and miser way are below.
Marshmallow Weetbix Slice – TMX
- Total Time: 135
Ingredients
- 40g shredded coconut, optional
Base
- 4 weetbix
- 75g brown sugar
- 170g white self raising flour or wholemeal if you wish
- 2 tablespoons shredded coconut
- 145g butter, cubed
Marshmallow
- 220g white sugar
- 75g cold water
- 1.5 tablespoon powdered gelatine
- 75g boiling water
- 2 drops pink food colouring, optional
Instructions
Base
- Preheat oven to 180 degrees. Line a 20x20cm square cake tin with baking paper.
- Place all of base ingredients into bowl.
- Blitz on speed 5 for 30 seconds.
- Pour and press into tin.
- Bake for 15-20 minutes until slightly golden.
- Allow to cool.
- Meanwhile place shredded coconut onto a tray and bake for 5 minutes or until slightly toasted.
Marshmallow
- Once base has cooled slightly add sugar and cold water to clean bowl.
- Insert whisk attachment.
- Blitz on speed 3 for 3 minutes.
- Meanwhile combine the gelatine and boiling water in a small bowl and whisk to dissolve completely.
- Once the 3 minutes is up, add the gelatine mix and colouring to the bowl.
- Blitz on speed 4 for 3 minutes.
Assembly
- Pour marshmallow mixture over the base.
- Sprinkle with coconut and allow to set for 2 hours or so in fridge or room temperature.
- Prep Time: 5
- Cook Time: 130
Nutrition
- Serving Size: 24
Marshmallow Weetbix Slice
- Total Time: 135
Ingredients
- 40g shredded coconut, optional
Base
- 4 weetbix
- 75g brown sugar
- 170g white self raising flour or wholemeal if you wish
- 2 tablespoons shredded coconut
- 145g butter, cubed
Marshmallow
- 220g white sugar
- 75g cold water
- 1.5 tablespoon powdered gelatine
- 75g boiling water
- 2 drops pink food colouring, optional
Instructions
Base
- Preheat oven to 180 degrees. Line a 20x20cm square cake tin with baking paper.
- Place all of base ingredients into food processor.
- Mix on medium-high until a dough forms.
- Pour and press into tin.
- Bake for 15-20 minutes until slightly golden.
- Allow to cool.
- Meanwhile place shredded coconut onto a tray and bake for 5 minutes or until slightly toasted.
Marshmallow
- Once base has cooled slightly add sugar and cold water a large bowl.
- Using electric beaters, beat on high for 3 minutes.
- Combine the gelatine and boiling water in a small bowl and whisk to dissolve completely.
- Add the gelatine mix and colouring to the bowl.
- Using electric beaters again, beat on high for 3 minutes.
Assembly
- Pour marshmallow mixture over the base.
- Sprinkle with coconut and allow to set for 2 hours or so in fridge or room temperature.
- Prep Time: 5
- Cook Time: 130
Nutrition
- Serving Size: 24
I have spent this week looking everywhere for a thermomix recipe for this ( but with the chocolate base) like my mother used to make! Thankyou, I will just add some cocoa to the base and it will be just like the one I remember!
This looks great. Looking forwards to trying it with gluten free weetbix!
Hey Claire,
Did you try a GF version?
So easy. In the fridge to set now. Can’t wait to try it 🙂
Thanks so much for the recipe! I made it last night with my kids and as they don’t like shredded coconut we put chocolate on top instead and spread the base with thermomíx made strawberry jam. It was soooo tasty!! 🙂
This slice is so yummy and super easy. I may or may not have stood there licking the marshmallow off my butterfly and bowl. Sorry, not sorry 😉
Made this today, so very excited to have made marshmallow. I put raspberry jam in between the base and the marshmallow so it didn’t ‘stick’ to the base but made it very very tasty. Next time I think I would use a bigger pan to thin out the base as it was a bit thick for me (and i overcooked it.. DOH) but will definitely make this again. Actually I already have plans to make it for the next playgroup I have to cater for 😀
This was so easy to make –
My kids loved it (as did the adults)
I never even knew you could make
Marshmallow !
Oh this looks too pretty to eat. I am not much of a baker but every since joining the group on Facebook, all the delicious recipes are motivating me to try my hand at baking… 😉
Yum! I have some gluten free weet-bix here, I might give this a go!
YUM! I made these today and they are super easy. I will definitely make them again. Thank you!
Absolutely incredible! Thanks so much. An instant hit.
Oh My Word!!! I can’t believe I just made marshmallow!
My Mum used to make this and now I make it every year for my son’s birthday, but we use a packet of jelly mix. will have to give this recipe a go and see how it goes. Yum.
I just made this in the TM5, Im trying to wait for it to set. A quick question. When adding the gelatine mix into the sugar mix do you leave the butterfly in or whisk in or take it out to blitz it?
Leave it in 🙂
Enjoy!