Marshmallow Crunch Traybake
A delightful no-bake treat featuring a crunchy biscuit base topped with a gooey, sweet marshmallow and caramel layer.
- Prep Time: 20
- Cook Time: 10
- Total Time: 150
- Yield: 16 squares
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Ingredients
Scale
- 5 oz or 140g butter
- 2 oz or 55g brown sugar
- 10 oz or 280g Digestive biscuits, crushed (Graham Crackers)
- 2 oz or 55g dessicated coconut
- 2 oz or 55g glacé cherries, quartered (candied cherries)
- 1 tbsp golden syrup or honey
- 2 oz or 55g soft toffees or caramels
- 2 oz or 55g butter
- 8 oz or 225g marshmallows, quartered
Instructions
- Line a 20cm/8 inch square tin with baking parchment.
- Combine 5 oz (140g) butter, 1 tbsp golden syrup (or honey), and 2 oz (55g) brown sugar in a saucepan.
- Heat the saucepan over a gentle heat until the butter has melted.
- Remove the saucepan from the heat.
- Stir in 10 oz (280g) crushed Digestive biscuits (Graham Crackers), 2 oz (55g) dessicated coconut, and 2 oz (55g) quartered glacé cherries.
- Press the mixture firmly and evenly into the prepared tin.
- Set the tin aside.
- Place 2 oz (55g) soft toffees (or caramels) and 2 oz (55g) butter in a heatproof bowl set over a saucepan of simmering water (double boiler).
- Heat gently until the toffees and butter are melted and smooth.
- Remove the bowl from the heat.
- Mix in 8 oz (225g) quartered marshmallows.
- Spread the marshmallow mixture evenly over the biscuit base in the tin.
- Place the tin into the refrigerator for at least 2 hours to set.
- Cut the set traybake into squares.
- Serve and enjoy!
Notes
Ensure biscuits are crushed to a fine, even crumb for a stable base.
For easy cutting, warm your knife slightly between slices.
Don’t rush the chilling time; it’s essential for the traybake to set properly.
Use good quality, soft toffees or caramels for the best topping texture.
Find it online: https://thecozycuppa.com/marshmallow-crunch-traybake/