Butterscotch Marshmallow Bars

For the Base:

150g plain flour

40g icing sugar

120g unsalted butter softened 

For the Topping:

100g pink and white mini marshmallows

210g caster sugar

150g soft light brown sugar

190g golden syrup

70g unsalted butter

60ml double cream

1tsp vanilla essence

60g crunchy peanut butter

30g chopped nuts

(One 22x31 cm baking tray)

1. Preheat the oven to 170 degrees Celsius (gas mark three) and line the baking tray with baking parchment.

2. Mix together the flour, icing sugar and butter until a dough forms.

3. Press the dough into the prepared baking tray, making a lip around the edge to keep the liquid filling from pouring over the sides. Bake the bas for approximately 20 mins or until the edges are light golden brown and the middle pale but cooked. Remove from the oven and cool. 

4. Sprinkle the marshmallows on the base, spreading them evenly. Place both types of sugar in a saucepan, along with the golden syrup and 240ml of water and bring to the boil.

5. Allow the mixture to boil until the sugar reaches the soft boil stage, then remove from the heat and stir in the butter. Bring the butterscotch back up to the boil and allow to bubble away for approximately 3 minutes.

6. Take the pan off the heat and stir in the double cream, vanilla essence and peanut butter. Stir continuously until the peanut butter has melted into the butterscotch, then pour the mixture on to the base, making sure that the marshmallow are completely coated in the sauce.

7. Sprinkle the chopped nuts over the top and allow to set at room temperature for a few hours, or preferably overnight. Once it is set, slice into 10-12 bars and serve.