CARAMEL CHOCOLATE MARSHMALLOW COOKIE BARS

These Caramel Chocolate Marshmallow Cookie Bars are the result of my wanting to recreate Caramallows. I discovered Caramallows when we were on holiday in Canada and I fell immediately in love.

I’m all about candy. Any type really. Fudge, marshmallows, chewy lollies, jubes – I love them all but marshmallows have always been one of my favourites. I’ve been known to sit with a bag of marshmallows, a skewer and a lit candle and toast my own marshmallows in front of the TV. True story. In fact, I haven’t done it in a while and I’ve just reminded myself to do it again.

CARAMEL TIPS
Make caramel from scratch doesn’t need to be scary. Read these really important steps to avoid to risk of crystallising your caramel. Crystallisation = Bad.

Do not use a non-stick saucepan – the caramel will crystallise, breaking a little bit of your heart at the same time
Use a stainless steel saucepan that is super clean – If there is any minor trace of grease, the caramel will crystallise, breaking a little bit of your heart at the same time. To be really sure run a cut lemon around the inside to remove any traces of grease and rinse.
Make sure the sugar dissolves fully before bringing it to a boil – if it doesn’t the caramel will crystallise, breaking a little bit of your …. you know the story
While you’re melting the sugar, use a wet pastry brush now and then to dissolve any sugar crystals on the side. If you don’t, the caramel will see those little crystals as a foreign body and crystallise.
Once the sugar comes to a boil leave it alone, don’t touch it until it’s golden brown and you’re ready to add the butter and cream and – tadaaa – caramel.

Ingredients
The base

• 250 g (8.8oz) digestive biscuits or similar (I use Arnotts granita)
• 100 g (3.5oz) unsalted butter, melted
• 280 g (9.8oz) vanilla marshmallows (notes)

For the caramel

• 300 g (1 1/2 cups / 10.5oz) white sugar
• 1/3 cup water
• 113 g (1/2 cup / 1 stick) unsalted butter
• 1/2 cup thickened or heavy cream

Topping

• 300 g (10.5oz) milk chocolate

Instructions
For the base

• Grease and line a 6cm deep, 22cm square brownie tin with baking paper.
• Blitz the biscuits to crumbs in a food processor. Add the melted butter and mix well. Press the mixture into the base of the prepared tin.

To make the caramel

• Using a heavy based saucepan over very low heat, dissolve the sugar into the water while gently stirring. Make sure not to splash sugar up the sides of the pan. If you do, just use a clean pastry brush with a little water to dissolve it.
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• Once the sugar has dissolved completely, stop stirring, remove the spoon, turn the heat up to medium-low and bring the mixture to a slow boil. Let it boil for roughly 10-15 minutes until the syrup turns a deep amber colour.
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• Add the butter and stir until melted.
• Now add the cream and stir well.
• Bring the caramel back to a boil for around 6-7 minutes, stirring every so often until the mixture thickens and is a dark golden brown colour.
• Drizzle a little of the caramel over the biscuit base, then place the marshmallows over the top, pressing them quite close together.
• Pour the remaining caramel over the top allowing it to drizzle down into the gaps. Place in the fridge for at least 1/2 an hour before proceeding.

For the topping

• Melt the chocolate in 30 second increments, stirring well between each burst until it is just melted.
• Pour the melted chocolate over the top and spread out evenly. Place in the fridge until set

For full instructions please see : www.sugarsaltmagic.com

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