Weetbix Marshmallow Slice | Cooking with Nana Ling

The Weetbix marshmallow chunk is one of the good days, with a buttery Weetbix base and a marshmallow coating that can only be described as delicious.

Weetbix slice with marshmallows

This slice is the lesser known but sweet and beautiful cousin of the popular Weetbix chocolate slice.

Weetbix soft baked biscuit base with sweet and smooth marshmallow.

You can color the marshmallow topping like I did here or leave it white.

You can also top it up with sprinkles, coconut, shaved chocolate… or again just leave it plain.

This is a lovely little slice recipe perfect for parties or sharing morning tea.

The recipe for Weetbix marshmallow slice

This recipe has been around for as long as I can remember, and I found a great version of it in this community cookbook from my mom’s collection: The Lord’s Hospital Recipe Book 2nd Edition.

Lourdes Hospital is in Dubbo, NSW Australia. There’s no date on the book, unfortunately, but I’d say it’s from the 70s or 80s at a guess.

My recipe here is based on the recipe in this book.

The ingredients for the Weetbix marshmallow slice

To make this slice, you will need:

For the base

• weetbix (or other similar wheat-based cereal)
• Brown sugar
• butter
• SR flour (or regular/all purpose flour + baking powder)
• desiccated coconut.

For the marshmallow coating

• sugar (caster or white)
• water
• Gelatin (or agar agar substitute if you prefer a vegetarian option here)
• pink food coloring (optional)
• sprinkles or coconut flakes (optional).

Quantities for ingredients can be found on the recipe card at the end of this post.

How to make a Weetbix marshmallow slice

Making the base

Start by preheating the oven to medium (180 degrees Celsius, fan).

Grease a slice pan (about 28 x 18 x 3.5 cm) and line with baking paper, leaving excess on the sides to lift the slice after cooking.

Mash the Weetbix in a bowl with your hands until you get a fine and crumbly mixture.

Add the rest of the dry ingredients to the mixer bowl and mix to combine.

Melt the butter and add to the dry ingredients. mix well.

Press the mixture into the prepared slice mold with your hands, and soak the upper surface with the back of the spoon.

Cook for 15 minutes.

Allow to cool before adding the marshmallow topping.

Adding the marshmallow coating

To make the marshmallow, put the water, sugar and gelatin in a pot.

Place on low heat and stir to dissolve sugar and gelatin.

Bring to a boil and boil for 5 minutes. You only need a very low heat to boil – keep an eye on it so it doesn’t boil over.

Allow the mixture to cool for half an hour before whipping (start at low speed and move to high speed) for about 5 minutes or until the mixture is light and airy.

Add the food coloring if you choose to color the marshmallow layer and mix again until the color is uniform throughout the mixture.

Pour on top of the cooled base and use a plastic spatula for even distribution.

Add sprinkles or flaked coconut to the top of the marshmallow if you like.

Allow to set in the refrigerator for about two hours.

Lift the slice from the tray using the hanging paper. Cut slices into squares with a sharp knife.

Recipe tips and frequently asked questions

That. How do I get the timing right when making this chunk?

Both the marshmallow and the base should cool for about half an hour before adding the frosting.

If you make the marshmallow topping while the base is cooking, both should be ready at about the same time.

Once you remove the base from the oven, set your timer for half an hour. When the time is up, whip the marshmallow mixture as indicated and then spread it on the cooled piece.

That. How long will it be kept?

Keep the slice in an airtight container in the refrigerator for up to 5 days.

That. Do you have other recipes for retro slices?

abundance? You might like Chinese gummies, rice bubble slice, jelly slice – or check out the whole collection of slices here.