2/26/2024 0 Comments Weetbix marshmallow sliceI use milk chocolate for the kids but you could also use white or dark chocolate if you prefer. Any type of chocolate will work in this recipe.Add the crushed Weetbix, chopped dates, boiling water, brown sugar, canola oil and bi-carb soda to a large mixing bowl and stand for 5 minutes. Feel free to add dried fruit or nuts to the chocolate marshmallow mix if you like. Weetbix marshmallow slice Unicorn Weetbix marshmallow slice Step by step instructions Step one: Line a loaf tin with baking paper. How should I store this slice? Keep this slice in an airtight container in the fridge for up to one week.Ĭan I make this gluten free? Yes! Use a ratio of 1:1 to substitute for gluten free flour. Make the marshmallow mixture by quickly whisking the. Evenly press the mixture into the slice tin. Mix together the Weet-Bix, coconut, flour, brown sugar, vanilla and butter in a large bowl. Common questions and tips for Marshmallow Brownie Slice: Grease a square slice pan and line with baking paper. Slice into pieces and serve.ĭo you love marshmallows as much as me? Check out my delicious recipes for Apricot Rocky Road, Ambrosia and Turkish Delight Rocky Road. You can put it in the freezer to speed up this process. Pour on top of the cooled base spreading out to the edges.Ĭhill in the fridge for at least 2 hours or overnight until set. Pour the marshmallows into the bowl and coat in the cooled chocolate. Heat for 45 seconds in the microwave until melted. Place chocolate and coconut oil in a large heat proof bowl. Set aside to cool for at least 15 minutes. Spread the mixture evenly across the base of the lined tin then bake fo r 25 minutes. Sift in the flour, baking powder and cocoa then gently fold together until combined. Add in the caster sugar, vanilla essence and eggs. Melt the butter in a large mixing bowl in the microwave. Preheat the oven to 150☌ fan bake then l ine a 20cm square tin with baking paper. How to make Weetbix slice Gluten Free? Use Gluten Free Weetbix and one cup of Gluten-Free flour or almond meal.The base is a fudgey chocolate brownie that's cooked at a low temperature to keep it soft and squishy. The top layer is made from milk chocolate mixed with the secret ingredient - coconut oil! Coconut oil helps to keep the chocolate soft but also gives it a lovely flavour. What other ingredients can be added? You can try adding dried apricots or cranberries to the base.Ĭan Weetbix slice be frozen? Yes, wrap well with cling wrap, baking paper or tin foil and freeze in an airtight container.Ĭan the coconut be taken out of this recipe? Yes just swap for 1 extra Weetbix biscuit and ½ a cup of flour. How long will this slice keep for? It will keep well for up to a week in an airtight container. It should be soft when you bring it out of the oven and it will firm up as it cool down. If you know your oven ‘runs hot’ test it at the 15 minute mark. I recommend baking this for 14-20 minutes however, all ovens are different. If you overcook Lemon Weetbix slice it can go quite hard. The smaller your tin, the thicker your base will be and the longer it might take to cook.Ĭan I overcook this slice? Yes. What size tin should I use? My slice tin is approximately 29 x 19cm. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer. If you are looking for more ideas with Weetbix be sure to try my Weetbix chocolate chip cookies, Dark chocolate, date and Weetbix bliss balls and Nana’s Date Loaf.ĬOMMON QUESTIONS ABOUT LEMON WEETBIX SLICE: Lower oven to oven to 160C/320F (fan 140C) Place butter, sugar and vanilla in a saucepan over medium low heat. If you like a more crunchy base then bake it for a little longer, remember all ovens are different so it might take a few times for you to get it to the perfect texture. The lemon zest gives the icing a nice tartness which balances so well with the sweet chewy coconut base. If it seems too thick you can add a dash of boiling water then keep whisking until you get a good consistency with no lumps. The icing is made by whisking together butter, icing sugar, lemon juice and zest. Once your base has cooled slightly you can add the lemon icing. Press this mixture into a lined baking tin and bake for 15 - 20 minutes, too easy! Your base is already done and ready for the simple icing. The base of this slice is a simple melt and mix recipe, add melted butter, sugar, Weetbix and flour to a large bowl and mix it together.
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