Cook Time: 35 Minutes
What you need
- 150g/5oz Odlums Cream Flour
- 125g/4oz Butter, at room temperature
- 130g Shamrock Dark Muscovado Sugar
- 1 tsp Vanilla Essence
- 2 Eggs
- 200g Jacobs Digestive Biscuits, finely crushed
- 1 tsp Odlums Baking Powder
- Pinch of Salt
- 150g/5oz Leftover Milk Chocolate Easter Egg, chopped
- 125g packet of Shamrock Pink & White Marshmallows
Recipe Steps
- Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Butter a 20cm square tin and line with parchment paper.
- Combine the flour, finely crushed biscuits, baking powder and salt in a small bowl.
- In a separate mixing bowl, beat the butter and sugar for two minutes until fluffy. Add the vanilla and eggs and beat for another minute until combined.
- Gradually beat in the flour mixture until a dough forms. Transfer the dough to the baking tin and press down into an even layer.
- Sprinkle over the chopped chocolate, then top with the marshmallows.
- Bake for 20-25 minutes until the marshmallows are browned and the dough has cooked through.
- Remove from the oven and press down on each marshmallow, return to the oven for a further minute until the surface is very toasted.
- Cool slightly, then slice into bars to serve.
