Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
16
M
I
For the graham cracker shortbread crust:
227
g
Unsalted butter, room temp
113
g
Powdered sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
427kcal
Fat
20g
Saturates
12g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Grease the parchment paper before adding the marshmallow layer. Homemade marshmallows are very sticky, so be sure to butter the parchment just above the ganache layer before pouring the marshmallow on top. Use a sharp, buttered knife to cut the bars. To get even, clean cut squares, rub softened butter on a sharp knife. With each cut you make, pull the knife back out towards you, rather than up, to avoid spreading the ganache on the marshmallow. Toast the marshmallow after the bars are cut. Use a kitchen torch to toast the tops of the marshmallow layer after the bars have been cut.
Only visible to you
Made it?
Cancel
Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
16
M
I
For the graham cracker shortbread crust:
227
g
Unsalted butter, room temp
113
g
Powdered sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
427kcal
Fat
20g
Saturates
12g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Grease the parchment paper before adding the marshmallow layer. Homemade marshmallows are very sticky, so be sure to butter the parchment just above the ganache layer before pouring the marshmallow on top. Use a sharp, buttered knife to cut the bars. To get even, clean cut squares, rub softened butter on a sharp knife. With each cut you make, pull the knife back out towards you, rather than up, to avoid spreading the ganache on the marshmallow. Toast the marshmallow after the bars are cut. Use a kitchen torch to toast the tops of the marshmallow layer after the bars have been cut.
Only visible to you
Made it?
Cancel
