Marshmallow Crunch Recipe

Name: Marshmallow Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

635

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup self-raising flour, 3 Weet-Bix, crushed, 1/2 cup firmly packed brown sugar, 1/3 cup coconut, and more.

Yes, Marshmallow Crunch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marshmallow Crunch

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