Marshmallow Caramel Muesli Slice

Amelia Ferrier is an incredibly young talented baker and by the age of 17 had written her first book, Mellies Kitchen where she demonstrates her creativity so beautifully in her slices and art work cakes this recipe is like eating a snickers bar but so much better .Recipe by Amelia Ferrier

Ingredients

Base

1 cup rolled oats
1 cup flour
1 cup dessicated coconut
3/4 cup soft brown sugar
125g butter
2 tbsp golden syrup
2 tbsp water
1/2 tsp baking soda

Caramel

1 can sweetened condensed milk
4 tbsp golden syrup
115g butter
1/2 cup sugar

Marshmallow

4 leaves gelatine
1 1/2 cups sugar
3/4 cup boiling water
1/4 tsp vanilla essence
1/2 cup desiccated coconut, toasted

Method

For the base, preheat the oven to 180 degrees. Butter a 25cm x 30cm high sided baking tin and line with baking paper.
Combine the oats, sifted flour, coconut and brown sugar in a large bowl.
Place the butter, golden syrup, and water in a small saucepan and heat until the butter is melted.
Add the baking soda then pour the mixture into the dry ingredients, stirring until combined.
Press the mixture into the prepared tin. Bake for 20-25 minutes until firm to the touch. Remove from the oven and cool.

Caramel:

Combine all the ingredients in a medium saucepan and heat gently.
Once the butter has melted, continue to cook the caramel on a medium heat, stirring constantly to prevent sticking, for another 5 minutes.
Spread evenly over the base and allow to cool.

Marshmallow:

Place the gelatine leaves in cold water for 5 minutes to bloom. Remove from the water and squeeze out the excess water.
Place the gelatine in the bowl of a cake mixer with the whisk attachment fitted and add the sugar, boiling water and vanilla essence.
Beat vigorously until the marshmallow cools and the volume has at least doubled and formed firm peaks.
Spread the marshmallow over the caramel and smooth out evenly.
Sprinkle the coconut over and allow to set for a few hours before removing from the tin and slicing.