Some recipes take you straight back to childhood, and this Weet-Bix Marshmallow Slice is one of them. I used to help my mum make this when I was little, pressing the Weet-Bix base into the tray with my tiny hands and sneaking spoonfuls of marshmallow when she wasn’t looking. Ideal for high teas, family gatherings or Easter celebrations — there won’t be a crumb left!

If you’ve never tried this slice before, get ready for a treat! It has a crunchy, buttery Weet-Bix base topped with a cloud-like, egg-free marshmallow and finished with a sprinkle of coconut or colourful sprinkles. And if making marshmallow sounds tricky, don’t worry—this is one of the easiest versions you’ll ever whip up.

Perfect for Easter, this slice is a hit with kids and adults alike. Just be warned… it’s hard to stop at one piece!

marshmallow, egg free, sweets, slices, treats, dessert, easter, weet-bix, aussie

sweets

Australian

Yield: 16

Author: Ange Zahn

Weet-Bix Marshmallow Slice

This Weet-Bix Marshmallow Slice is a childhood classic! A crunchy, buttery Weet-Bix base topped with fluffy pink marshmallow and a sprinkle of coconut or sprinkles. Perfect for Easter, parties, or afternoon tea—this easy, egg-free marshmallow is a game-changer!

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

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Ingredients

Base

4 Weet-Bix, crushed
200g unsalted butter, melted
½ cup brown sugar
1 cup desiccated coconut
1 cup self-raising flour
1 teaspoon vanilla extract

Marshmallow Topping

1 cup caster sugar
1 ½ tablespoons gelatine
1 teaspoon vanilla
1 cup hot water
A few drops of pink food colouring (optional)
Extra desiccated coconut or sprinkles, for topping

Instructions

Base

Preheat the oven to 160ºC (fan-forced) and line a 17 x 27cm slice tray with baking paper.
In a bowl, mix crushed Weet-Bix, brown sugar, coconut and self-raising flour. Stir in melted butter and vanilla.
Press firmly into the prepared tray and bake for 20 minutes, or until golden brown. Set aside to cool.

Marshmallow Topping

In a saucepan, whisk together sugar, gelatine, vanilla and hot water.
Heat on low, stirring until fully dissolved.
Bring to a gentle boil and simmer for 5 minutes (keep heat low to prevent boiling over). Remove from heat and let cool for 10 minutes.
Transfer mixture to a large clean bowl and using a stand mixer or electric beaters, beat on high speed for 10 minutes until thick, white, and fluffy.
Add pink food colouring (if using) and mix on low to combine.

Assemble and Set

Pour marshmallow over the cooled base and smooth the top.
Sprinkle with coconut or sprinkles.
Refrigerate for at least 2 hours, or overnight, until fully set.
Use a hot knife to cut into squares, cleaning the blade between slices for neat edges.
Enjoy!

Nutrition Facts

Calories

180

Fat

14 g

Sat. Fat

9 g

Carbs

14 g

Fiber

1 g

Net carbs

13 g

Sugar

7 g

Protein

1 g

Sodium

5 mg

Cholesterol

27 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.