Something a little decadent and delicious for you, introducing my delicious Marshmallow Caramel Slice

I have been thinking of creating this recipe for some time, it is such a treat to create and looks so spectacular with some fun techniques. I hope you love this recipe and share it with those you love. 

This is based on one of my existing and popular recipes, I wanted to tweak it to make it more decadent and special. The recipe is a weetbix slice base with a a caramel filling topped with a fluffy marshmallow. Can you imagine anything more dreamy?

I love making recipes like this, sometimes you want quick baking but other times it is fun to think more like a scientist and get creative with your baking skills. Here I will show you how to make both a caramel and a marshmallow.

Both are really simple techniques but I will break them down step by step for you so you can perfect the timings. 

The ingredients you will need are:

Please scroll down to the printable recipe card or press the jump to recipe button at the top of this page for full details. 

Base

• Plain White Flour

• Desiccated Coconut

• White Sugar

• Cocoa Powder

• Baking Powder

• Butter

• Vanilla

Caramel Filling

• Condensed Milk

• Golden Syrup

• Butter

Marshmallow Topping

• Boiling Water

• Gelatine

• White Sugar

• Icing Sugar

• Vanilla

The method is broken down into three parts, I like to complete each step before beginning the other, this helps with the timing for the recipe. 

The first step is making the chocolate weetbix base it is lovely and easy to do, simply combine the dry ingredients then add the melted butter and vanilla. Bake this for 15 minutes and remove from the oven, as this cools begin to make the caramel

To make caramel is so easy, you want to be completely hands on as you need to stir throughout the cooking process. In a medium saucepan add the condensed milk, golden syrup and butter, and set the timer for 8 minutes, begin to melt the ingredients together, stirring constantly with a rubber spatula. 

Ensure you scrape the sides and bottom all the time with a rubber spatula so the caramel mixture does not stick. As the time goes on the mixture will begin to thicken. It is ok if you get a few darker pieces of caramel from it catching on the pan, but stir often. Once it is golden in colour and thickened remove from the heat. 

Pour this caramel over the weetbix base which has now cooled for the past 8 minutes, and spread in an even layer. Pop it back into the oven to cook for a further 12 minutes. It will bubble and become even more golden during this time. Remove from the oven and begin the marshmallow process.

There are a few tips here so I hope you read this part before beginning if you are new to working with marshmallow. The first tip is that when combining your boiling water and gelatine you must add the gelatine super slowly and whisk with a fork in between additions, this will ensure the gelatin does not clump for you. 

Once the gelatin and boiling water is mixed well add this to a medium saucepan and combine with the sugar. Place on a medium heat on the stove top and turn the timer on straight away for 5 minutes. Bring the mixture to the boil then as soon as the timer goes off remove it from the heat. 

I allow this mixture to slightly cool then add the icing sugar and using a hand held electric mixer beat for 5-6 minutes until it is thick and fluffy. 

Then spoon this over the slightly cooled caramel weetbix base and spread evenly with a rubber spatula then pop in the refrigerator for 3-4 hours until cold and set, then carefully slice. 

Slicing a recipe like this can be a trick, you may wish to clean your knife with hot water and dry between slices as it is a sticky slice to cut. Stores wonderfully in the fridge for up to 4-5 days. 

I have a few other lovely marshmallow recipes if you want to give them a try! 

No Bake Marshmallow Slice

Easy Marshmallow Slice

Nannas Pink Marshmallow Slice

Marshmallow Fudge Slice

Marshmallow Rice Bubble Slice

I hope you love this recipe for Marshmallow Caramel Slice

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Marshmallow Caramel Slice

Yield: 16

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 3 hours

Total Time: 4 hours

Delicious and decadent Marshmallow Caramel Weetbix Slice

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Ingredients

The Base

• 2 Weetbix, crushed, 30 grams
• 1 Cup Plain White Flour, 150 grams
• 1 Cup Coconut, finely desiccated, 75 grams
• 3/4 Cup White Sugar, 150 grams
• 1 Tablespoon Cocoa Powder
• 1 teaspoon Baking Powder
• 170 Grams Butter, melted
• 1 teaspoon Vanilla Essence

Caramel Filling

• 395 gram Can Sweetened Condensed Milk
• 2 Tablespoons Golden Syrup, 30mls
• 60 grams Butter, cubed

Marshmallow Topping

• 1/2 Cup Boiling Water
• 1 Tablespoon Gelatine, powdered
• 1 Cup White Sugar, 200 grams
• 4 Tablespoons Icing Sugar
• 1 teaspoon Vanilla Essence

Optional

• Coconut for topping

Instructions

1. Preheat Oven to 180C Bake
2. Prepare a 25cm square Slice Tin with baking paper, I like to spray the tin first so the paper sticks to base and sides
3. In a large bowl add the crushed weetbix, flour, coconut, sugar, cocoa and baking powder and mix well.
4. Add the first measure of melted butter and vanilla to the dry ingredients and stir well to combine
5. Add the mixture to the slice tin and press firmly to flatten.
6. Bake the slice for 15 minutes then set aside to cool.
7. Once the base is removed from the oven begin to prepare the caramel filling
8. In a medium saucepan add the condensed milk, golden syrup and second measure of cubed butter.
9. Place on a low to medium heat on the stove top and set the timer to 8 minutes.
10. Stir constantly with a rubber spatula scraping the sides and base constantly to ensure the caramel does not catch. The mixture should begin to thicken and become a light golden colour.
11. At the 8 minute mark remove the caramel from the heat
12. Pour the caramel over the sightly cooled weetbix base and spread evenly.
13. Bake the caramel in the oven for 12 minutes, remove from the oven and then begin to prepare the marshmallow topping
14. In a small bowl or cup add 1/2 a cup of boiling water and slowly add the gelatine whisking with a fork as you add each little bit to ensure no clumps
15. Once the gelatine mixture is blended well place this and 1 Cup of sugar into a medium sauce pan and mix well.
16. Set timer to 5 minutes now, then put the saucepan on a medium heat and bring to the boil - allow it to boil gently then remove from the heat once the 5 minute timer goes off and allow it to cool slightly.
17. Once slightly cooled, add the icing sugar and vanilla essence and mix with electric beaters until the marshmallow is thick and glossy, this will take approximately 5-6 minutes.
18. Spoon the marshmallow onto the top of the caramel and spread evenly.
19. Sprinkle coconut over the marshmallow if you wish and refrigerate the slice to set for 3-4 hours.
20. Carefully slice into even squares and serve.
21. This will keep well in the refrigerator for up to 4-5 days, best served at room temperature.
22. Enjoy!

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 185mgCarbohydrates: 52gFiber: 1gSugar: 42gProtein: 3g

JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.

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Happy Cooking!

Anna

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