Marshmallow Crunch

The crunchy base will soon soften on storage so, to enjoy this tasty treat, eat within 1-2 days of baking. Times are approx as no times for cooling.

• Ready In: 55 mins
• Yields: 24 fingers

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.