I have been wanting to try out this recipe for ages - I bought an amazing American cookbook, which has everything from mac 'n' cheese to key lime pie, and lots in between. I have tried a few of the recipes so far, but this one is an absolute gem!
This is the cookbook the recipe is from - I bought it from Amazon, and I would 100% recommend it, every recipe is worth a try:
I did tweak the recipe a tiny bit, because I don't like cinnamon very much:
Ingredients:
115g melted butter
100g light muscovado sugar
100g caster sugar
4 eggs
1 tsp vanilla extract
10 rich tea biscuits
75g plain flour
1 tsp baking powder
300g mini marshmallows
For the ganache:
175g plain chocolate
125ml double cream
Method:
Preheat the oven to 180C/ 170C fan assisted. Line a square 9 inch baking tin (this needs to be a deep tin, as you will construct the bars in it.)
Mix the butter and sugars in a bowl using a hand whisk and then add in the eggs gradually (the mixture will split if you add all at once) then the vanilla. Keep mixing until light and fluffy.
Put the biscuits in a bag and bash with a rolling pin until they are all in crumbs (you can use a food processor to do this but the rolling pin is more fun!)
Add the crushed biscuits, flour and baking powder to the wet mixture and stir well.
Pour into the baking tin and bake for around 30 minutes or until golden. Allow to cool whilst you make the ganache.
Put the chocolate and cream in a heatproof bowl and melt either over a bain marie or if you are careful in the microwave - keep stirring to make sure you don't burn the chocolate. As soon as it is fully melted pour over the biscuit cake, then sprinkle over the marshmallows. Put under a grill at a medium heat, just until the marshmallows start to brown.
Leave to cool and then put in the fridge for an hour or so to harden. Remove from the fridge and cut into bars, then enjoy!
Ingredients:
115g melted butter
100g light muscovado sugar
100g caster sugar
4 eggs
1 tsp vanilla extract
10 rich tea biscuits
75g plain flour
1 tsp baking powder
300g mini marshmallows
For the ganache:
175g plain chocolate
125ml double cream
Method:
Preheat the oven to 180C/ 170C fan assisted. Line a square 9 inch baking tin (this needs to be a deep tin, as you will construct the bars in it.)
Mix the butter and sugars in a bowl using a hand whisk and then add in the eggs gradually (the mixture will split if you add all at once) then the vanilla. Keep mixing until light and fluffy.
Put the biscuits in a bag and bash with a rolling pin until they are all in crumbs (you can use a food processor to do this but the rolling pin is more fun!)
Add the crushed biscuits, flour and baking powder to the wet mixture and stir well.
Pour into the baking tin and bake for around 30 minutes or until golden. Allow to cool whilst you make the ganache.
Put the chocolate and cream in a heatproof bowl and melt either over a bain marie or if you are careful in the microwave - keep stirring to make sure you don't burn the chocolate. As soon as it is fully melted pour over the biscuit cake, then sprinkle over the marshmallows. Put under a grill at a medium heat, just until the marshmallows start to brown.
Leave to cool and then put in the fridge for an hour or so to harden. Remove from the fridge and cut into bars, then enjoy!
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