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Pistachio and Cranberry Marshmallow Slice

A delightful dessert combining the nutty flavors of pistachios and the tartness of cranberries, topped with a fluffy marshmallow that melts in your mouth.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 6 hours
Servings: 12 slices
Course: Dessert, Snack
Cuisine: International, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 110 g pistachio kernels, coarsely chopped For the base
  • 100 g dried cranberries, coarsely chopped For the base
  • 4 biscuits Weet-Bix Crushed for the base
  • 65 g shredded coconut For the base
  • 150 g self-raising flour For the base
  • 100 g brown sugar, firmly packed For the base
  • 200 g butter, melted, cooled slightly For the base
Marshmallow Topping
  • 250 ml thickened cream, whipped For the topping
  • 220 g caster sugar For the topping
  • 3 tsp gelatine powder For the topping
  • 1 tsp vanilla extract For flavor
  • Pink food coloring gel to tint For coloring the topping
  • 1 tbsp shredded coconut, extra For garnish

Method
 

Preparation
  1. Preheat your oven to 180 degrees C (160 degrees C fan forced) and grease up a 5cm-deep, 20 x 26cm roasting pan, lining it with baking paper.
  2. In a bowl, combine the coarsely chopped pistachios with the cranberries, reserving a handful to garnish.
Base Mixture
  1. Crush the Weet-Bix into a fine texture.
  2. In a large bowl, mix the crushed Weet-Bix with shredded coconut, self-raising flour, and brown sugar, then add the pistachio and cranberry mixture.
  3. Stir in the melted butter until well combined, then press the mixture into the prepared pan.
  4. Bake for 15 minutes until lightly golden, then let cool.
Marshmallow Topping
  1. In a saucepan, combine caster sugar and water and heat until the sugar dissolves.
  2. Bring the mixture to a boil for 3 minutes.
  3. Soak the gelatine in water and add it to the sugar mixture, stirring until dissolved. Let it cool slightly.
  4. Strain the gelatine mixture into a mixer bowl, add vanilla, and whisk starting on low, moving to high until thick and fluffy.
  5. Add pink food coloring and pour the marshmallow over the Weet-Bix base.
Chilling
  1. Refrigerate for at least 6 hours until set. Cut into squares and top with whipped cream, reserved cranberries, and extra coconut.

Notes

Store the slice in an airtight container in the refrigerator. It will stay fresh for up to five days. Crushing the Weet-Bix to a medium texture adds character. Ensure the gelatine is fully dissolved for best results.