Marshmallow Millionaire’s Shortbread

Prep

45 Mins

Cook

20 Mins

Serves

Print recipe

An all round indulgent classic with an EPIC twist. With buttery layers of crumbly shortbread, sticky caramel and gooey Marshmallows, topped with Milk chocolate. These little squares really hit the jackpot!

What we’re using

Mini bakin’ marshmallows Buy here!

Ingredients

Shortbread Base

• 200g Plain flour
• 100g Unsalted butter soft at room temperature
• 50g White caster sugar

Caramel Layer

• 150g Salted butter
• 30g White caster sugar
• 60g Golden syrup
• 1 tin (397g) condensed milk

Marshmallow Layer

• 150g Epic Snax Mini Baking Mallows

Chocolate Topping

• 300g milk chocolate

Instructions

Start by making the shortbread base:

Preheat the oven to 180C fan/ 160C conventional and line a 20cm baking tin with greaseproof paper.
Cream the butter and sugar together until light and fluffy.
Add the flour and use your hands to work the mixture together into a dough.
Press the dough out into the base of the tin, using the back of a spoon to smooth it out into an even layer.
Bake for 18 minutes until pale golden on top. Leave to cool.

Meanwhile, make the caramel layer:

Measure all the ingredients into a medium saucepan, preferably stainless steel.
Place the saucepan over low heat and stir occasionally with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
Turn the heat up to medium so that the mixture starts to bubble up. Once boiling set your timer for 5 minutes and stir continuously until the caramel thickens and turns golden in colour.
Take the saucepan off the heat and stir the caramel for 30 seconds to knock out any air pockets. The caramel will become more golden and continue to thicken s it cools down.
Pour the caramel over the shortbread base and spread it out into an even layer.
Leave to cool at room temperature for 10 minutes. Then place in the fridge for 30 minutes to set.

Once set, make the marshmallow layer:

Place the marshmallows in a bowl and melt in the microwave for 1-2 minutes until risen and puffed up.
Give the marshmallows a stir, then spoon it on top of the caramel. Use the back of the spoon to press it out. Be warned, it will be very sticky!
Place in the fridge whilst you make the chocolate topping.

To make the chocolate topping:

Break the chocolate up into a bowl or jug and melt in the microwave for 1-2 minutes or until melted and smooth.
Pour on top of the marshmallow and spread it out into an even layer.
Place back in the fridge one last time and leave to set for 1 hour.
To slice, first run a sharp knife under a hot tap. Wipe clean, then score the top of the millionaire’s shortbread (4 lines across and 3 down). Now slice into 12, tuck in and enjoy.

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Marshmallow Millionaire’s Shortbread

Prep

Cook

Serves

What we’re using

Ingredients

Shortbread Base

Caramel Layer

Marshmallow Layer

Chocolate Topping

Instructions

Start by making the shortbread base:

Preheat the oven to 180C fan/ 160C conventional and line a 20cm baking tin with greaseproof paper.

Cream the butter and sugar together until light and fluffy.

Add the flour and use your hands to work the mixture together into a dough.

Press the dough out into the base of the tin, using the back of a spoon to smooth it out into an even layer.

Bake for 18 minutes until pale golden on top. Leave to cool.

Meanwhile, make the caramel layer:

Measure all the ingredients into a medium saucepan, preferably stainless steel.

Place the saucepan over low heat and stir occasionally with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.

Turn the heat up to medium so that the mixture starts to bubble up. Once boiling set your timer for 5 minutes and stir continuously until the caramel thickens and turns golden in colour.

Take the saucepan off the heat and stir the caramel for 30 seconds to knock out any air pockets. The caramel will become more golden and continue to thicken s it cools down.

Pour the caramel over the shortbread base and spread it out into an even layer.

Leave to cool at room temperature for 10 minutes. Then place in the fridge for 30 minutes to set.

Once set, make the marshmallow layer:

Place the marshmallows in a bowl and melt in the microwave for 1-2 minutes until risen and puffed up.

Give the marshmallows a stir, then spoon it on top of the caramel. Use the back of the spoon to press it out. Be warned, it will be very sticky!

Place in the fridge whilst you make the chocolate topping.

To make the chocolate topping:

Break the chocolate up into a bowl or jug and melt in the microwave for 1-2 minutes or until melted and smooth.

Pour on top of the marshmallow and spread it out into an even layer.

Place back in the fridge one last time and leave to set for 1 hour.

To slice, first run a sharp knife under a hot tap. Wipe clean, then score the top of the millionaire’s shortbread (4 lines across and 3 down). Now slice into 12, tuck in and enjoy.