Marshmallow Crunch

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READY IN: 55mins
YIELD: 24 fingers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flour, weetbix, sugar and coconut in a bowl, stir in melted butter, mix well.
  • Press mixture firmly over base of 19cm x 29cm lamington pan.
  • Bake at 180C for 20 mins, or until lightly browned.
  • Remove from oven, cool.
  • Spread jam evenly over base, spread marshmallow topping over jam, sprinkle with extra coconut.
  • allow to set at room temperature for several hours.
  • Cut into finger lengths to serve.
  • Marshmallow Topping.
  • 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.
  • Combine sugar and hot water in pan; stir over heat without boiling until sugar is dissolved.
  • Stir in gelatin mixture into syrup, bring to boil.
  • Boil, uncovered, for 15 minutes
  • Remove from heat; move mixture to bowl cool to lukewarm.
  • Add vanilla and colouring; beat with electric mixer for about 5 mins, or until mixture is thick and glossy.
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