My mum never made this when I was a kid but I have strong memories of other peoples’ mothers making it. I think it’s usually made with chocolate icing and topped with desiccated coconut, but I like the marshmallow version better. This really is a fab way to use up all those broken Weet Bix bits that end up at the bottom of the box. Thrifty AND delicious, a wining combination.
Base Ingredients
5 (85 grams) crushed Weet Bix
1 ½ cups (250 grams) plain flour
2 teaspoons baking powder
2 tablespoons cocoa
3.4 cup (60 grams) coconut
1 cup (185 grams) sugar
1 tablespoon golden syrup
200 grams butter
1 teaspoon vanilla essence
Marshmallow ingredients
1 ½ cups sugar
6 teaspoons powdered gelatin
200 mls boiling water
1 teaspoon vanilla essence
100’s and 1,000’s
Method
- Heat the oven to 180 degrees C and line a slice tray with baking paper.
- Place the butter, sugar and golden syrup in a large saucepan and heat until the butter is melted and the sugar is dissolved. Add all other base ingredients and stir well.
- Press into the prepared slice tray and bake for about 15 minutes or until the base is firm. Set aside while preparing the marshmallow.
- Place the sugar, gelatin and boiling water in a saucepan. Bring to the boil, stirring, and allow to simmer for 4-5 minutes. Keep a constant eye on it, the mix can boil over really quickly, and it’s a nightmare to clean off the stove.
- Remove from heat and pour into a large bowl. Allow to cool for 10-15 minutes.
- Using electric beaters (a stand mixer is best) whisk until very stiff. And thick. This will take quite some time. You might think it’s ready, but chances are it will need longer. You want to keep beating until the marshmallow holds its shape completely when you lift the beaters out of the mix.
- Using a palette knife or spatula spread the marshmallow evenly over the base. Sprinkle with 100’s and 1,000’s and allow to set for at least an hour before cutting into squares or bars.