A classic naughty but nice slice. Perfect for a party or baby shower. I like to flavour mine with a little raspberry flavouring – but can be made any flavour or colour to suit. Sometimes marshmallow slice is made with a shortbread base – I prefer this Weetbix style as it gives a nice contrast against the sweet fluffy topping.
- 4 x Weetbix (or approx 70g if using crushed Weetbix biscuits)
- 1 cup coconut (I use ½ cup desiccated and ½ cup shredded coconut)
- 1/2 cup brown sugar
- 1 cup flour
- 2 tsp baking powder
- 125 g unsalted butter, melted
- 2 cup white sugar
- 1 1/4 cup water
- 1 tbsp gelatine powder
- Strawberry or raspberry food flavouring/pink food colouring (optional)
- Extra desiccated coconut to decorate
- Preheat oven to 180°C. Line a 20cm x 30cm tin with baking paper.
- In a bowl, crumble Weetbix biscuits into pieces. Combine with coconut, brown sugar, flour and baking powder.
- Pour melted butter over the dry ingredients and mix well to combine. Press down into the tin and bake for 12-15 mins until lightly golden.
- To make the marshmallow topping: Place white sugar and ¾ cup water in a saucepan. Bring to boil and simmer for 3-4 minutes to fully dissolve the sugar. Remove from heat.
- In a bowl, stir gelatine into ½ cup water. Pour in the water & sugar from the saucepan, and a couple of drops of raspberry food flavouring and pink food colour. Cool slightly, then beat until thick – will take approx. 15 mins with an electric mixer!
- Pour over biscuit base, and leave in fridge to set. Scatter over extra desiccated coconut.
When cold, slice with a sharp knife (not serrated) and store in the fridge.
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