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Marshmallow Crunch Traybake

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A delightful no-bake treat with a crunchy biscuit base, sweet glacé cherries, and a gooey marshmallow-caramel topping.

Ingredients

Scale
  • 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
  • 2 oz or 55g soft toffees or caramels
  • 2 oz or 55g butter
  • 8 oz or 225g marshmallows, quartered

Instructions

  1. Line a 20cm/8 inch square tin with baking parchment.
  2. Put the 140g butter, 1 tbsp golden syrup or honey, and 55g brown sugar in a saucepan.
  3. Place the saucepan over a gentle heat.
  4. Stir the mixture until the butter has melted and the sugar has dissolved.
  5. Remove the saucepan from the heat.
  6. Stir in the 280g crushed digestive biscuit crumbs, 55g dessicated coconut, and 55g quartered glacé cherries.
  7. Press the mixture firmly into the prepared tin.
  8. Set the tin aside.
  9. Place the 55g soft toffees or caramels and 55g butter in a heatproof bowl.
  10. Set the bowl over a saucepan of simmering water (double boiler).
  11. Heat gently until the toffees and butter have melted and are smooth.
  12. Mix in the 225g quartered marshmallows.
  13. Spread the marshmallow topping evenly over the biscuit base in the tin.
  14. Put the tin into the fridge for a couple of hours to set completely.
  15. Cut into squares.
  16. Serve and enjoy!

Notes

Ensure biscuits are finely crushed for a cohesive base.
Press the base very firmly into the tin.
Clean your knife between cuts for neat squares.
Allow full chilling time for the best texture.

Nutrition

Find it online: https://pinchofwarmthbakes.com/marshmallow-crunch-traybake/