Name: Marshmallow and Weet-Bix Slice recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 4 Weet-Bix crushed; 1 cup shredded coconut, plus extra, to serve; 1 cup brown sugar; 250.00 ml Essentials Self-Raising Flour; 125 g unsalted butter, melted; 2 cup white sugar; 1 1/4 cup water; 1 tbs gelatine powder

by ginnymegs Last updated on 10/31/2025

Great for all the family. It's a winner - the grand kids love it!

- ginnymegs

Ingredients

4 Weet-Bix crushed
1 cup shredded coconut, plus extra, to serve
1 cup brown sugar
1 cup Woolworths Essentials Self-Raising Flour
125 g unsalted butter, melted
2 cup white sugar
1 1/4 cup water
1 tbs gelatine powder

Method

Step 1

Combine Weet-Bix, coconut, brown sugar and flour, then pour melted butter over ingredients.
Step 2

Press into a lamington pan and bake at 180C for 15 minutes.
Step 3

Marshmallow topping: Place white sugar and ¾ cup water in a saucepan. Boil for 3-4 minutes, then remove from stove top.
Step 4

Soak gelatine in ½ cup water and add to sugar and water. Cool slightly, then beat until thick and pour over biscuit base.
Step 5

Sprinkle with extra coconut and chill for 1 hour or until set. Cut into pieces to serve.

Recipe Notes

from Australia’s Best Recipes team

I crush Weet-Bix by hand and mix all the ingredients for the base with fingers. I also add colouring to the topping. I sprinkle coconut on the top, and place the saucepan in the fridge for 10 minutes to cool.