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.
Enjoy!

Chris' Chocolate Brownies

130g unsalted butter
330g chocolate buttons (I used dark chocolate
* Melt these together


4 eggs
2 cups brown sugar
* Beat these together and then add both mixes together



Add 2/3 cup plain flour
+ walnuts (if desired)
Cook at 160° for 1 hour (test at 45 mins)
Delicious!!