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Thursday, January 30, 2025

Marshmallow Weet-Bix Slice – Bake Play Smile


This iconic Australian Marshmallow Weet-Bix Slice recipe with layers of a crunchy baked Weet-Bix and coconut base, raspberry jam and fluffy candy marshmallow is the right candy deal with that appears spectacular, however is tremendous straightforward to make!

Marshmallow Weet-bix slice on a white cake stand.Marshmallow Weet-bix slice on a white cake stand.

With its coconut and Weet-Bix base, layer of raspberry jam and fluffy marshmallow topping (made with out eggs!) this nostalgic weetbix marshmallow slice is the right get together meals, fundraiser bake, or after faculty snack!

Like different basic bakes jam drops, date slice, coconut tough slice and apple and bitter cream slice, this old-school recipe is as well-liked as ever!

Have Weet-Bix that no one desires? Expend the remainder of the Weet-bix packet in these different household favourites: Weet-Bix chocolate slice, lemon Weet-Bix slice, Milo Weet-Bix balls.

Top view of pink marshmallow slice on a white plate.Top view of pink marshmallow slice on a white plate.

Why You are Going To Love This Recipe

  • Primary elements – this marshmallow Weet-Bix slice is made with easy, straightforward to search out elements.
  • Versatile – whether or not you need one thing a little bit additional particular for an after faculty deal with, or an attention-grabbing bake for birthday events, fundraisers, fetes, and bake gross sales, this marshmallow slice is the right recipe!
  • Quaint recipe – when a recipe has stood the take a look at of time, you realize it is a good one! And children simply love the squishy marshmallow topping…
  • Standard and Thermomix – each strategies are written within the recipe card on the finish of the submit.

What You Want

You solely want a handful of fundamental pantry elements to make this basic marshmallow Weet-Bix slice!

Observe: Scroll to the recipe card on the backside for the elements portions and full detailed methodology.

Ingredients needed to make the recipe, placed in individual bowls.Ingredients needed to make the recipe, placed in individual bowls.
  • Weet-Bix – or Weetabix in case you are within the UK!
  • Self elevating flour – use store-bought self elevating flour or make your individual by including 2 teaspoons baking powder to each cup of plain flour.
  • Desiccated coconut – this provides texture and flavour to the bottom. Use fantastic desiccated coconut, not shredded coconut.
  • Brown sugar – provides a little bit caramel flavour to the bottom.
  • Butter – you should utilize salted butter or unsalted butter on this slice recipe.
  • Raspberry jam – or strawberry jam!
  • Caster sugar – also called superfine sugar, this fantastic sugar dissolves faster than granulated sugar.
  • Water.
  • Gelatine powder – this setting agent is the important thing to a fluffy marshmallow!
  • Pink meals colouring – you solely want a drop!

Gear Required 

You do not want any fancy gear to make this straightforward slice!

  • Bowl or Thermomix – for mixing the bottom.
  • 18cm x 28cm slice tin – greased and lined.
  • Massive saucepan or pot – to make the marshmallow.
  • Handheld beaters or stand mixer – to beat the marshmallow.
  • Oven – I take advantage of a fan-forced oven. Should you use a standard oven, improve the temperature by 10-20 levels Celsius.
Pieces of marshmallow slice on a cake stand, with a bite taken out of one.Pieces of marshmallow slice on a cake stand, with a bite taken out of one.

Step By Step Directions

This selfmade marshmallow Weet-Bix slice is like nothing you should purchase within the retailers!

Observe: Scroll to the recipe card on the backside for the elements portions and full detailed methodology.

Step 1 – Make The Weet-Bix Base

Preheat the oven and line your slice tin. 

Finely crush the Weet-Bix and place right into a bowl.

Crushed Weet-Bix in a mixing bowl.Crushed Weet-Bix in a mixing bowl.

Add the self elevating flour, desiccated coconut, brown sugar and melted butter.

Flour, coconut, brown sugar and melted butter added to the crushed Weet-bix.Flour, coconut, brown sugar and melted butter added to the crushed Weet-bix.

Combine till properly mixed

The base ingredients mixed together in a bowl.The base ingredients mixed together in a bowl.

Press the combination firmly into the base of the ready tin then bake within the preheated oven. Put aside to cool whilst you make the marshmallow topping.

The Weet-Bix base pressed down into a lined slice tin.The Weet-Bix base pressed down into a lined slice tin.

Step 2 – Unfold Jam Over The Base

Unfold the raspberry jam excessive of the cooled base in an even layer

The baked slice base spread with jam.The baked slice base spread with jam.

Step 3 – Make The Marshmallow

To make the marshmallow layer, place the caster sugar, water and gelatine powder into a big saucepan. Combine till dissolved

Place the saucepan over medium/excessive warmth and stir repeatedly till boiling. Flip the warmth right down to a low simmer and simmer with out stirring for 10 minutes.

Take away the saucepan from the warmth and cool

Water, caster sugar and gelatine powder in a saucepan.Water, caster sugar and gelatine powder in a saucepan.

Pour the cooled liquid right into a giant mixing bowl (or stand-mixer) and beat till very thick and shiny.

The gelatine mixture once beaten, now fluffy, thick and white.The gelatine mixture once beaten, now fluffy, thick and white.

Add a drop of pink meals colouring and beat till the color is evenly dispersed

Marshmallow topping with pink food colouring added.Marshmallow topping with pink food colouring added.

Step 4 – Unfold Marshmallow Over The Base

Unfold the combination over the cooled base and chill within the fridge till set.

Marshmallow topping spread on top of the baked base.Marshmallow topping spread on top of the baked base.

As soon as set, lower into items.

Close up of pieces of marshmallow slice on baking paper.Close up of pieces of marshmallow slice on baking paper.

Knowledgeable Ideas

  • Use a stand-mixer or electrical beaters to whisk the marshmallow – utilizing a balloon whisk and whisking by hand will not be really useful as you really want to whisk for fairly some time!
  • Let the combination cool earlier than starting to whisk – this may make it simpler and faster to beat the marshmallow till thick and shiny.
  • Do not stir the sugar combination as soon as it has boiled – in any other case the syrup can crystallise.
  • The jam layer is non-compulsory – however I extremely advocate it!
  • Use recent Weet-Bix – for the crunchiest slice!
  • Storage – retailer marshmallow Weet-Bix slice in an hermetic container within the fridge for as much as 5 days.

FAQs

Can I freeze this Marshmallow slice?

No, I don’t advocate freezing marshmallow Weet-Bix slice.

Are you able to over combine the marshmallow?

Sure, you’ll be able to over combine marshmallow, which may end up in it not spreading as simply over the bottom of the slice. Combine simply till it turns into sticky, thick and shiny!

A piece of Weetbix slice with a bite taken out of it.A piece of Weetbix slice with a bite taken out of it.

My household can not get sufficient of something ‘marshmallow’, so if your loved ones is identical, listed here are a few of our different favorite marshmallow bakes:

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my e-newsletter or observe alongside on Fb or Instagram. And in case you love baking, then please come and be part of my Fb cooking membership group or subscribe to my YouTube channel. 

Fluffy marshmallow pink slice with a crunchy wwet-bix base.Fluffy marshmallow pink slice with a crunchy wwet-bix base.

Marshmallow Weet-Bix Slice

An iconic Australian Marshmallow Weet-Bix Slice recipe with layers of a crunchy baked Weet-Bix and coconut base, raspberry jam and fluffy candy marshmallow!

Print Pin Charge

Course: bars and slices

Delicacies: Australian recipe, Slices

Prep Time: 25 minutes

Cook dinner Time: 15 minutes

Whole Time: 40 minutes

Servings: 20 serves

Energy: 211kcal

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Directions

  • Preheat the oven to 180 levels celsius (fan compelled). Grease and line an 18cm x 28cm slice tin and put aside.
  • Finely crush the Weet-Bix and place right into a bowl together with the self elevating flour, coconut, brown sugar and melted butter. Combine till properly mixed. If utilizing a Thermomix: crush the Weet-Bix for 8 seconds, Velocity 6. Put aside. Soften the butter for 3 minutes, 80 levels, Velocity 2 (or till melted). Add the crushed Weet-Bix, self elevating flour, coconut, brown sugar and blend for five seconds, Velocity 5. Scrape down the perimeters of the bowl and repeat till properly mixed.
  • Press the combination firmly into the bottom of the ready slice tin. Bake for quarter-hour after which put aside to chill.
  • Unfold the raspberry jam excessive of the cooled base.

  • To make the marshmallow, place the caster sugar, water and gelatine powder into a big saucepan or pot. Combine till dissolved.

  • Place the saucepan over medium/excessive warmth. Stir repeatedly till boiling.

  • Flip the warmth right down to a low simmer and depart for 10 minutes – don’t stir the combination.

  • Take away the saucepan from the warmth and let it cool for 10 minutes.

  • Pour the liquid into a big mixing bowl (or stand-mixer) and beat for 5-10 minutes or till shiny, very thick and sticky.

  • Add 1 drop of pink meals colouring and beat till the color is evenly dispersed.

  • Unfold the combination over the cooled base and chill within the fridge for 1 hour or till set. Minimize into items.

Notes

RECIPE NOTES & TIPS
  • Use a stand-mixer or electrical beaters to whisk the marshmallow – utilizing a balloon whisk and whisking by hand will not be really useful as you’ll want to whisk for fairly some time!
  • Let the combination cool earlier than starting to whisk – this may make it simpler and faster to beat the marshmallow till thick.
  • Do not stir the sugar combination as soon as it has boiled – in any other case the syrup can crystallise.
  • The jam layer is non-compulsory – however I extremely advocate it!
  • Use recent Weet-Bix – for the crunchiest slice!
  • Storage – retailer in an hermetic container within the fridge for as much as 5 days. This recipe will not be appropriate to freeze.

Diet

Energy: 211kcal | Carbohydrates: 33g | Protein: 2g | Fats: 9g | Saturated Fats: 6g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 16mg | Sodium: 70mg | Potassium: 57mg | Fiber: 1g | Sugar: 24g | Vitamin A: 263IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 1mg


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