Sunday, April 25, 2010

Raspberry Marshmallow Crunch

My mum made this slice over Easter and it was delicious … Real comfort food!
Recipe from Day to Day Cookery – an oldie but a goodie!

Ingredients Base:
¼ cup crushed cornflakes
½ cup brown sugar
1 cup coconut
1 ½ cups self raising flour
½ teaspoon salt
185 g butter
½ tsp vanilla
3 tbsp raspberry jam

Marshmallow Topping:
1 cup sugar
1 cup water
1 ½ tbsp gelatin
½ tsp vanilla

Base: mix crushed corn flakes, brown sugar, coconut, sifted flour and salt in a bowl.
Melt butter in a saucepan, add vanilla and add to dry ingredients. Mix well.
Press into a well greased 18cm x 28cm lamington tin.
Bake in a moderate oven for 30 minutes or until firm.
Cool in tin. Spread jam over base.

Marshmallow topping: Put sugar and water in to a saucepan.
Add gelatin and stir over heat until sugar is dissolved and mixture boils.
Reduce heat and simmer for 7 minutes. Remove from heat.
Allow to cool. Beat util thick and fluffy.
Quickly spread marshmallow over biscuit base.
When marshmallow is set, cut into squares using a knife dipped in hot water.
Sprinkle top with coconut.


  1. This comment has been removed by a blog administrator.

  2. You won't need it, it's easy!

  3. You're right! It's lovely. Simple too. Although, you definately want to use an electric mixer for the marshmallow (I initally tried to be a hero). I think your pink colouring is a nice touch and I added extra jam, which I think has helped with the crumbly base. A success!