Cuppas at the ready: this delicious Rocky road Weet-Bix slice is the ultimate afternoon tea delight. Combining two classic Aussie favourites, Weet-Bix and rocky road, this chocolatey, crunchy slice is relatively easy to put together and lasts well in the fridge. You’ll be delighted by the fluffy homemade marshmallow layer and how it contrasts so perfectly against the textures of the crispy crushed Weet-Bix base and the crunch of the pistachios.
How to make Rocky road Weet-Bix slice: key tips
You might not believe me, but making marshmallow from scratch is actually easier than you think and tastes a whole lot better than the store-bought variety. So, in this recipe that’s exactly what we’ve done. Blooming the gelatine powder in hot water first ensures it dissolves smoothly into the sugar syrup, giving your marshmallow layer the perfect set without any lumps or grainy texture.
Key ingredients in our Rocky road Weet-Bix slice
The crushed Weet-Bix absorbs the melted chocolate and makes for a wonderful base. Your homemade marshmallow will then sit nicely on top.
For a gluten-free Weet-Bix slice, you can substitute with gluten-free Weet-Bix. To get the best texture, make sure to cool the slice completely before cutting.
Recipe and photo by Greer Worsley, with additional notes by food writer and content producer Cassie Arrowgros.
Ingredients
- 450g dark chocolate melts
- 140g marshmallows, chopped
- 4 Weet-Bix, crushed
- 40g shelled pistachios, chopped
- 150g glace cherries, chopped
- 3/4 cup shredded coconut
- 1 cup caster sugar
- 1/2 cup water
- Extra 2 tbsp water
- 2 tsp gelatine powder
- Pink food colouring
Method
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Step 1Line an 18cm x 27cm slice pan with baking paper, allowing it to hang over the long sides.
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Step 2In a large heatproof bowl, melt chocolate in 30-second bursts in the microwave until smooth. Alternatively, place the bowl over a saucepan of simmering water to melt.
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Step 3Add marshmallows and Weet-Bix to the melted chocolate. Reserve a handful of the pistachios, cherries and coconut for decorating, and add the remainder to the chocolate mixture. Stir to combine. Pour into the prepared pan and spread into an even layer. Refrigerate for at least 30 minutes to set.
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Step 4Stir sugar and water in a small saucepan over low heat until the sugar dissolves. Increase heat to medium-high and bring to a simmer. Simmer for 3 minutes.
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Step 5Meanwhile, place extra water in a small bowl and sprinkle over gelatine. Leave for 2-3 minutes to soften, then add to the sugar syrup and stir until melted and combined. Place in the bowl of a stand mixer with the whisk attachment and whisk for about 5-6 minutes until thick and fluffy. Alternatively, you can use hand-held beaters. When the mixture is thick, add just enough food colouring to create your desired colour.
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Step 6Spread the pink marshmallow mixture over the Weet-Bix layer. Sprinkle over reserved pistachios, cherries and coconut. Refrigerate for 1 hour to set completely.
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Step 7Remove slice from the pan. Cut into squares and serve.
Recipe Notes
How long can I store this slice in the fridge?
You can store it in an airtight container in the fridge for up to 5 days.
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