Ingredients for Marshmallow Peanut Chocolate Squares
- Flour
- Baking Powder
- Brown Sugar
- 170g unsalted butter, softened
- Vanilla Essence
- Egg Yolks
- 2 cups mini marshmallows (pink and white mix)
- 1/2 cup (120ml) golden syrup
- 1 cup (250g) smooth peanut butter
- Dark Chocolate
- Puffed Rice Cereal
- 1/2 cup salted peanuts, roughly chopped
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How to Make Marshmallow Peanut Chocolate Squares
- Preheat oven to 200°C (400°F). Grease and line a 20cm x 30cm baking pan with baking paper, ensuring the paper extends up the two shorter sides.
- In a medium bowl, sift together the flour, baking powder, and salt. Add the softened butter, sugar, vanilla extract, and egg yolks.
- Mix until well combined. Press the mixture evenly into the prepared baking pan.
- Bake for 12-15 minutes, or until the base is lightly golden brown.
- Remove from the oven and evenly distribute the mini marshmallows over the baked base.
- Return to the oven and bake for another 2-3 minutes, or until the marshmallows begin to melt and become slightly gooey.
- Remove from the oven and let cool completely while you prepare the topping.
- In a large pan, gently heat the golden syrup, butter, and peanut butter over low heat, stirring frequently until melted and smooth.
- Remove from heat and stir in the chopped milk chocolate until melted and the mixture is smooth.
- Stir in the Rice Krispies and chopped peanuts, mixing well to combine.
- Spread the chocolate topping evenly over the marshmallow layer.
- Refrigerate for at least 2 hours, or until the topping is firm.
- Remove from the pan and cut into squares to serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
122 g
Sugar
1541g
Fat
1003g
Carbs
280g
