Marshmallow Weet Bix Slice!

This marshmallow weet bix slice is a classic Australian slice. It's easy to make as well as being utterly delicious! With a delicious crunchy coconut base, a layer of raspberry jam and the easiest marshmallow recipe ever (made without eggs) with some freeze dried raspberries on top it's the perfect snack to bring to a party and will disappear in seconds it's that tasty. This is a pushy recipe Dear Reader!

This weet bix or weetabix slice is the last slice recipe from my friend Nic's mum's slice collection that she so kindly shared with me. To be totally honest I left it until last because I am not a huge weet bix fan and we never really have it in the house. To me it's very dry and just not appealing and the only way I'd eat it is with peanut butter and honey. But it's this dryness adds a lovely crunch and is what makes the base so moreish in the same way that cornflakes add a really tasty crunch finish to Afghan biscuits and cookies!

The original Marshmallow weet bix slice recipe didn't have a lot of instructions, I think because a lot of these were done with sense memory as they were in regular rotation. This is my version with a bit more detail adding some optional extras if you want to level it up.

Tips For Making This Marshmallow Weet Bix Slice

1 - Use fresh Weet bix for the crunch factor.

2 - You can brown the butter to give this even more flavour but it's still delicious with regular melted butter too.

3 - The jam layer is optional and it wasn't in the original recipe but I love this layer.

4 - Do not boil the syrup on high heat as it will boil over and make sure to watch it while it is boiling. Make sure that the syrup is completely cooled before beating it into a marshmallow. I usually put the saucepan of syrup in a bowl of ice water because I hate waiting for it to cool. It whips up in around 5 minutes to stiff peaks if it is cool. If the syrup is hot it won't beat up properly and will take 20 minutes or so.

5 - Levelling up 1: The freeze dried raspberries are purely optional but I feel like their intense raspberry flavour and tang really balances this slice. I am holding them responsible for the 2 squares of slice that I ate haha. I used some freeze dried raspberries I was sent from the lovely people at Trinity Bites.

6 - Levelling up 2: Adding a coat of chocolate on top is also delicious. Melt 100g/3.5ozs of dark chocolate with 1 teaspoon coconut oil and mix it and pour it over the top for a really decadent slice.

This slice is SO delicious and moreish that I am going to make more slices with weet bix in it (I mean I've got a whole box of it that I need to do something with!). And the pink colouring and raspberry and coconut flavouring is perhaps an homage to the Iced Vovo biscuit made with raspberry, coconut and marshmallow. Dare I say that I prefer these to the Iced Vovo? So now I've got two more Weet bix slices to make and that is a turnaround from previously disliking it completely!

So tell me Dear Reader, do you like cereal like weet bix or weetabix? Do you like making your food a bit extra and levelling it up?

Marshmallow Weet Bix Slice

An Original Recipe by Lorraine Elliott

Preparation time: 20 minutes plus 30 minutes setting time

Cooking time: 25 minutes

Makes 9-12 slices

For base:

• 1 cup/150g/5ozs self raising flour
• 1 cup/85g/3ozs desiccated coconut
• 50g/1.7ozs/3 weet bix, crushed
• 1/2 cup/110g/3.9ozs brown sugar
• Pinch salt
• 150g/5ozs browned butter, melted

For Topping

• 150g/5ozs raspberry jam
• 1 cup/250ml/8.8flozs water
• 1 cup/220g/7.7ozs caster or superfine sugar
• 1 tablespoon/15g/0.5oz gelatine powder
• A few drops pink food colouring
• Raspberry flavouring
• 3 tablespoons coconut flakes
• 4 freeze dried raspberries, crumbled

Step 1 - Preheat oven to 180C/350F fan forced and line a lamington or slice tray (30x19cm/12x7.5inches) on the base and sides making sure to have some overhang so that you can easily lift the slice out. Place the flour, coconut, crushed weet bix and brown sugar and salt in a large bowl and mix with your hands. Add in the melted butter and mix well to combine. Press into the lined tin and bake for 15 minutes. Cool.

Step 2 -Place the water, sugar and gelatine powder into a medium saucepan and whisk to combine. Place on low heat and stir to melt the sugar. Then increase to medium heat (not high or it will boil over easily) and bring to a boil and simmer for 5 minutes. Chill completely (place the saucepan in a bowl of ice cubes to hasten this process). Do not whisk while the mixture is hot or it will take a very long time.

Step 3 -Add the syrup into a mixer fitted with a whisk attachment and whisk this mixture on high speed. It will take around 5 minutes. Add in pink colouring and flavouring right near the end. The marshmallow is ready when you have stiff peaks that hold. Spread the base all over with the jam and then spread the marshmallow over the jam base and then sprinkle with coconut flakes and crumbled freeze dried raspberries. Place in the fridge for at least 30 minutes to firm up. Carefully peel back the parchment and cut into portions. Store in an airtight container. You can also store this slice in the freezer for up to 3 months. I freeze them uncovered and then place them into an airtight container with parchment in between.