Marshmallow Crunch Traybake
Sweet and sticky. This Marshmallow Crunch traybake has a biscuit, cherry and coconut base, topped with sticky marshmallows and toffee.
Ingredients
Base
- 5 oz or 140g butter
- 2 oz or 55g brown sugar
- 10 oz or 280g Digestive biscuits, crushed (Graham Crackers)
- 2 oz or 55g dessicated coconut
- 2 oz or 55g glacé cherries, quartered (candied cherries)
- 1 tbsp golden syrup or honey
Topping
- 2 oz or 55g soft toffees or caramels
- 2 oz or 55g butter
- 8 oz or 225g marshmallows, quartered
Instructions
- Line a 20cm/8 inch square tin with baking parchment.
- Put the butter, syrup and sugar in a saucepan over a gentle heat until the butter has melted.
- Stir in the crushed digestive biscuit crumbs along with the coconut and chopped cherries.
- Press into the tin and set aside.
- Place the toffees and butter in a double boiler (bowl set over a saucepan of simmering water). Heat gently until melted.
- Mix in the chopped marshmallows and spread over the base.
- Put into the fridge for a couple of hours to set.
- Cut into squares and enjoy!