Marshmallow Crunch

Name: Marshmallow Crunch
Ingredients: 1 cup self-raising flour; 3 Weet-Bix, crushed; 1/2 cup firmly packed brown sugar; 1/3 cup coconut; 125 g butter, melted; 2 -3 tablespoons jam; 2 tablespoons coconut; marshmallow cream; 1 1/2 tablespoons gelatin (20g); 1/3 cup cold water; 1 cup sugar; 1/2 cup hot water; 1 teaspoon vanilla; 3 drops pink food coloring

14 ingredients

14 steps

Ingredients

1 cup self-raising flour
3 Weet-Bix, crushed
1/2 cup firmly packed brown sugar
1/3 cup coconut
125 g butter, melted
2 -3 tablespoons jam
2 tablespoons coconut
marshmallow cream
1 1/2 tablespoons gelatin (20g)
1/3 cup cold water
1 cup sugar
1/2 cup hot water
1 teaspoon vanilla
3 drops pink food coloring

Directions

1

Combine flour, weetbix, sugar and coconut in a bowl, stir in melted butter, mix well.
2

Press mixture firmly over base of 19cm x 29cm lamington pan.
3

Bake at 180C for 20 mins, or until lightly browned.
4

Remove from oven, cool.
5

Spread jam evenly over base, spread marshmallow topping over jam, sprinkle with extra coconut.
6

allow to set at room temperature for several hours.
7

Cut into finger lengths to serve.
8

Marshmallow Topping.
9

Sprinkle gelatin over cold water in heat-proof bowl; stand over pan of simmering water (or microwave on HIGH for 30 seconds) until gelatin is dissolved.
10

Combine sugar and hot water in pan; stir over heat without boiling until sugar is dissolved.
11

Stir in gelatin mixture into syrup, bring to boil.
12

Boil, uncovered, for 15 minutes
13

Remove from heat; move mixture to bowl cool to lukewarm.
14

Add vanilla and colouring; beat with electric mixer for about 5 mins, or until mixture is thick and glossy.