Nothing screams cosy more than sitting around a campfire toasting marshmallows, and some smart person at some point in time decided that they would be even better with chocolate and biscuits. I wholeheartedly agree - to the point that my friends and I even made s'mores on our bronze DofE exhibition using the flames from the trangia. But living in a flat in London, without a garden and where most local parks ban BBQs, it's quite hard to replicate that experience. No fear. Put a fake fire on the TV, make these bars, and instantly you'll be thinking you are in the countryside, next to a campfire and watching the stars, on a random Tuesday night.
Tips: These are best eaten whilst warm - don't let them completely cool before tucking in! Plus, add ice cream - always add ice cream.
As much as it pains me to say it, normal (not veggie) marshmallows work best because they melt better.
If you do end up with leftovers, store in an airtight container for 1-2 days and warm up in the microwave before eating.
Recipe
Prep time: 15 minutes
Cook time: 25 minutes
Makes: 12-16
Ingredients:
115g Butter
165g Light Brown Sugar
100g Granulated Sugar
1 Egg
1 tsp Vanilla Extract
180g Plain Flour
½ tsp Baking Powder
150g Chocolate Chunks
1 Bag Mini Marshmallows
Method:
Preheat the oven to 180°C and grease and line a 20x20cm square tin.
Melt the butter and put in a large mixing bowl. Add the two sugars and whisk to combine, until there are no lumps and it is a smooth paste.
Add the egg and vanilla extract and whisk until fully combined.
Sift in the flour, baking powder and bicarbonate of soda and fold in until the flour is fully combined. Fold in half of the chocolate chunks.
Place the dough into the tin and spread evenly. Scatter the rest of the chocolate and the marshmallows on top.
Bake for 20-25 minutes, until the cookie bars are almost set in the middle. Serve warm with vanilla ice cream.
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