We love how the pink and white mini marshmallows melt together in these bars. They’re unlikely to last long – your friends just won’t be able to resist.
Makes 10–12 bars
FOR THE BASE
150g (5½oz) plain flour
40g (1½oz) icing sugar
120g (4oz) unsalted butter, softened
FOR THE TOPPING
100g (3½oz) pink and white mini marshmallows
210g (7½oz) caster sugar
150g (5½oz) soft light brown sugar
190g (7oz) golden syrup
70g (2½oz) unsalted butter
60ml (2fl oz) double cream
1 tsp vanilla essence
60g (2oz) crunchy peanut butter
30g (1oz) mixed chopped nuts
One 22 x 31cm (9 x 12½in)
baking tray
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.
2. Using a freestanding electric mixer with the paddle attachment, mix together the flour, icing sugar and butter until a dough forms. Alternatively, rub the butter with the flour and icing sugar by hand.
3. Press the dough into the prepared baking tray, making a slight lip around the edge to keep the liquid filling from pouring over the sides of the tray. Bake the base for approximately 20 minutes, or until the edges are a light golden brown and the middle is pale but cooked, then remove from the oven and allow to cool slightly.
4. Place the marshmallows on top of the baked base, spreading them out evenly, then place both types of sugar in a saucepan, along with the golden syrup and 240ml (8½fl oz) of water, and bring to the boil.
5. Allow the mixture to boil until the sugar reaches the soft-ball stage, then remove the pan from the heat and stir in the butter. Bring the butterscotch back up to the boil and allow to bubble away for approximately 3 minutes.
6. Take the pan off the heat and stir in the double cream, vanilla essence and peanut butter. Stir continuously until the peanut butter has melted into the butterscotch, then pour the mixture on to the base, making sure that the marshmallows are completely coated in the sauce.
7. Sprinkle the chopped nuts over the top and allow to set at room temperature for a few hours, or preferably overnight. Once set, slice into 10–12 bars and serve.