Marshmallow Weet-Bix Slice

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A slice with a crunchy base and a lovely marshmallow top.– fee fee


  • 3 Sanitarium Weet-Bix crushed
  • 1 cup self-raising flour
  • 1 cup coconut
  • 3/4 cup sugar
  • 120 g butter melted


  • 1 cup water
  • 1 cup caster sugar
  • 1 tbs gelatine powder
  • 2 drops pink food colouring *to taste


  1. Base: Mix crushed Weet-Bix, self-raising flour, coconut and sugar in a bowl and add melted butter.
  2. Mix well and press into a lined slice tray.
  3. Bake at 180C for 10-15 minutes. Allow to cool.
  4. Marshmallow: Add 1 cup water, 1 cup caster sugar, plus one tablespoon of gelatin to a saucepan. Stir over a low heat until the gelatin dissolves. Once the gelatin has completely dissolved you need to simmer it for at least five minutes. If you have a sugar thermometer, simmer it until the temperature sits just over 100˚C. Let it cool slightly.
  5. Now tip it into the bowl of a mixer and beat on high for eight minutes until it has thickened and doubled in size. If you are doing it right, it will start to look like meringue. You should get soft peaks.
  6. Once it has thickened, get the cooled base and tip the marshmallow on top. Use a palette knife to gently spread the marshmallow over the top of the base. Sprinkle with chopped nuts or coconut.
  7. Allow to set before cutting into slices. Store in refrigerator.


Make sure the marshmallow is quite cool before beating as I have tried to speed up the process and found the mixture separates.

Any flavours may be added to the marshmallow. We have tried lemon essence and yellow food colouring.

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