S'mores Traybake
This s'mores traybake is so simple to make, with a biscuit base, chocolate ganache filling and topped with toasted marshmallows.
Ingredients
For the biscuit base
- 340 g unsalted butter
- 200 g digestive biscuits
- 370 g plain flour
- 150 g caster sugar
For the chocolate ganache and topping
- 300 g 70% dark chocolate
- 300 ml double cream
- 1 tsp vanilla extract
- 200 g Epic Snax Giant Toastin' Marshmallows
Instructions
- Preheat the oven to 180C / 350F. Lightly grease and line a 9 x 13-inch baking tin with high sides.
- Put the digestive biscuits into a food processor and pulse a few times until they're crumbled and there are no large chunks left. Tip into a bowl and set aside.
- Put the flour and sugar into the food processor and pulse to combine. Add the butter and continue to pulse until the mixture begins to clump together. Finally, add the biscuit crumbs back into the food processor and mix again. Scrape the mixture into the prepared tin and use the bottom of a glass or the palm of your hand to press it into a flat, even layer. Refrigerate for 20 minutes.
- Bake the base for around 30 minutes, until golden brown, then set aside to cool completely in the tin.
- To make your filling, put the chocolate into a heatproof bowl. Place the cream and vanilla extract into a saucepan and bring to a gentle simmer over a medium-low heat. Pour the hot cream over the chocolate and leave for a few minutes. This will help melt the chocolate. Stir to form a smooth, glossy ganache. Pour the ganache over the cooled biscuit base, using an offset spatula or palette knife to smooth it out into an even layer. Refrigerate for at least an hour until set.
- Once ready, add your marshmallows to the top of the traybake in a uniform layer.
- Preheat the grill to high and place the baking tin until the grill. Keep an eye on them at all times as they'll burn easily, turning the tray every few minutes for an even toasting.
- Set the bars aside to cool for around 30 minutes then lift out of the tin onto a chopping board.
- Run a chef's knife under hot water then wipe dry and then use it to cut your traybake into slices. This will create neater slices. Serve immediately for best texture and flavour.