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when in doubt, make a batch of scrummy bars for people to pick up and devour. A nutty, gooey, delightful tray of butterscotch marshmallow goes down a treat – in my opinion, these can be too sweet for some and better cut into cubes like fudge. A little bit more interesting and for those that enjoy a melted marshmallow (or two), this one is perfect.
Don’t give these to people with nut allergies.
Try yours here:
Makes 10-12 bars
For the base
150g plain flour
40g icing sugar
120g unsalted butter, softened
For the topping
100g pink and white mini marshmallows (or large ones if you wish)
210g caster sugar
150g soft light brown sugar
190g golden syrup
70g unsalted butter
60ml double cream
1 tsp vanilla essence
60g crunchy peanut butter
30g mixed chopped nuts
One 22 x 31cm baking tray
1 Preheat oven to 170C, 325F, gas mark 3 and line the baking tray with baking parchment.
2 Using an electric whisk, mix together the flour, icing sugar and butter until a dough forms. Alternatively, rub the butter with the flour and icing sugar by hand.
3 Press the dough into the baking tray, making a slight lip around the edges to keep the liquid filling from pouring over the sides of the tray. Bake the base for approx. 20mins or until the edges are a light golden brown and the middle is pale, but coked. Remove from the oven and allow to cool slightly.
4 Place the marshmallows on top of the baked base, spreading them out evenly, then place both types of sugar in a saucepan, along with the golden syrup and 240ml water. Bring to the boil.
5 Allow the mixture to boil until the sugar reaches the ‘soft-ball’* stage, then remove pan from the heat and stir in the butter. Bring the butterscotch back up to the boil and allow to bubble away for approx. 3mins.
6 Take the pan off the heat and stir in the double cream, vanilla essence and peanut butter. Stir continuously until the peanut butter has melted into the butterscotch, then pour the mixture into the base, making sure the marshmallows are completely coated in sauce.
7 Sprinkle the chopped nuts over the top and allow to set at room temperature for a few hours, or preferably overnight. Once set, slice into 10-12 bars (or cubes) and serve.
* To check whether your sugar has reached the ‘soft-ball’ stage, use a spoon to drop a small amount into a bowl of very cold water. If the syrup has been cooked to the correct heat, it will form a soft ball in the water. Removed from the cold water, this ball won’t retain its shape but will flatten in you hand.
Taken from The Hummingbird Bakery Cake Days.