Marshmallow Crunch

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

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
• 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

Recipe

• 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.