Chocolate Marshmallow Traybake

Mon, 3 October 2022

Ingredients:
• 150g/5oz Odlums Cream Flour
• 125g/4oz Butter, at room temperature
• 130g Shamrock Dark Muscovado Sugar
• 1 tsp Vanilla Essence
• 2 Eggs
• 200g Jacobs Digestive Biscuits, finely crushed
• 1 tsp Odlums Baking Powder
• Pinch of Salt
• 150g/5oz Leftover Milk Chocolate Easter Egg, chopped
• 125g packet of Shamrock Pink & White Marshmallows

Method:
1. Preheat the oven to 180?C/160?C fan/gas mark 4. Butter a 20cm square tin and line with parchment paper.
2. Combine the flour, finely crushed biscuits, baking powder and salt in a small bowl.
3. In a separate mixing bowl, beat the butter and sugar for two minutes until fluffy.
Add the vanilla and eggs and beat for another minute until combined.
4. Gradually beat in the flour mixture until a dough forms. Transfer the dough to the baking tin and press down into an even layer.
5. Sprinkle over the chopped chocolate, then top with the marshmallows.
6. Bake for 20-25 minutes until the marshmallows are browned and the dough has cooked through.
7. Remove from the oven and press down on each marshmallow, return to the oven for a further minute until the surface is very toasted.
8. Cool slightly, then slice into bars to serve.