candy – Westchester Supper Club

https://www.sugarsaltmagic.com/caramel-chocolate-marshmallow-cookie-bars/

I’m all about candy. Any type really. Fudge, marshmallows, chewy lollies, jubes – I love them all but marshmallows have always been one of my favourites. I’ve been known to sit with a bag of marshmallows, a skewer and a lit candle and toast my own marshmallows in front of the TV. True story. In fact, I haven’t done it in a while and I’ve just reminded myself to do it again.

Anyway, of course I couldn’t stop at just making Caramallows because, well, I have a hard time reining my ideas in. It felt to me like they would just be perfect with a bit of crunchy cookie and covered in chocolate. Am I right?

Anyway, Caramel Chocolate Marshmallow Cookie Bars (try and say that three times fast – I dare ya. Haha) are way easier than the name suggests. I love a simple recipe as much as the next person.
The cookie base is a no bake cookie – my favourite kind.
The marshmallows are store-bought, of the giant campfire variety.
The caramel is all homemade and chewy and perfect
Then that chocolate is just, well, melted chocolate.

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Plus, anything with marshmallows is so much fun – Raspberry Coconut Marshmallow Slice, Chocolate Marshmallow Brownies and my Giant Homemade Wagon Wheel Slice to name a few. These are fun to put together and fun to eat too.

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Caramel tips
Make caramel from scratch doesn’t need to be scary. Read these really important steps to avoid to risk of crystallising your caramel. Crystallisation = Bad.

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Do not use a non-stick saucepan – the caramel will crystallise, breaking a little bit of your heart at the same time
Use a stainless steel saucepan that is super clean – If there is any minor trace of grease, the caramel will crystallise, breaking a little bit of your heart at the same time. To be really sure run a cut lemon around the inside to remove any traces of grease and rinse.
Make sure the sugar dissolves fully before bringing it to a boil – if it doesn’t the caramel will crystallise, breaking a little bit of your …. you know the story
While you’re melting the sugar, use a wet pastry brush now and then to dissolve any sugar crystals on the side. If you don’t, the caramel will see those little crystals as a foreign body and crystallise.
Once the sugar comes to a boil leave it alone, don’t touch it until it’s golden brown and you’re ready to add the butter and cream and – tadaaa – caramel.
Click here to pin this recipe for later!

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Happy, not baking ?

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Caramel Chocolate Marshmallow Cookie Bars
Caramel Chocolate Marshmallow Cookie Bars – it may be a long name but these no bake cookie bars, filled with marshmallow, chewy caramel and covered in chocolate deserve it.
Course Dessert, Snack, Sweets

Prep Time 10 minutes

Cook Time 20 minutes
Setting time 2 hours
Total Time 30 minutes

Servings 16 pieces

Author Marie

Ingredients
The base
250 g (8.8oz) digestive biscuits or similar (I use Arnotts granita)
100 g (3.5oz) unsalted butter, melted
280 g (9.8oz) vanilla marshmallows (notes)
For the caramel
300 g (1 1/2 cups / 10.5oz) white sugar
1/3 cup water
113 g (1/2 cup / 1 stick) unsalted butter
1/2 cup thickened or heavy cream
Topping
300 g (10.5oz) milk chocolate
Instructions
For the base
Grease and line a 6cm deep, 22cm square brownie tin with baking paper.
Blitz the biscuits to crumbs in a food processor. Add the melted butter and mix well. Press the mixture into the base of the prepared tin.
To make the caramel
Using a heavy based saucepan over very low heat, dissolve the sugar into the water while gently stirring. Make sure not to splash sugar up the sides of the pan. If you do, just use a clean pastry brush with a little water to dissolve it.
Once the sugar has dissolved completely, stop stirring, remove the spoon, turn the heat up to medium-low and bring the mixture to a slow boil. Let it boil for roughly 10-15 minutes until the syrup turns a deep amber colour.
Add the butter and stir until melted.
Now add the cream and stir well.
Bring the caramel back to a boil for around 6-7 minutes, stirring every so often until the mixture thickens and is a dark golden brown colour.
Drizzle a little of the caramel over the biscuit base, then place the marshmallows over the top, pressing them quite close together.
Pour the remaining caramel over the top allowing it to drizzle down into the gaps. Place in the fridge for at least 1/2 an hour before proceeding.
For the topping
Melt the chocolate in 30 second increments, stirring well between each burst until it is just melted.
Pour the melted chocolate over the top and spread out evenly. Place in the fridge until set.
Recipe Notes
I use giant campfire marshmallows cut in half but you can use smaller sized marshmallows and not cut them.

Caramel Chocolate Marshmallow Cookie Bars

Caramel Chocolate Marshmallow Cookie Bars – it may be a long name but these no bake cookie bars, filled with marshmallow, chewy caramel and covered in chocolate deserve it.Course Dessert, Snack, Sweets Prep Time 10 minutes Cook Time 20 minutes Setting time 2 hours Total Time 30 minutes Servings16 pieces Author Marie

Ingredients

The base

250 g (8.8oz) digestive biscuits or similar (I use Arnotts granita)
100 g (3.5oz) unsalted butter, melted
280 g (9.8oz) vanilla marshmallows (notes)

For the caramel

300 g (1 1/2 cups / 10.5oz) white sugar
1/3 cup water
113 g (1/2 cup / 1 stick) unsalted butter
1/2 cup thickened or heavy cream

Topping

300 g (10.5oz) milk chocolate

Instructions

For the base

Grease and line a 6cm deep, 22cm square brownie tin with baking paper.
Blitz the biscuits to crumbs in a food processor. Add the melted butter and mix well. Press the mixture into the base of the prepared tin.

To make the caramel

Using a heavy based saucepan over very low heat, dissolve the sugar into the water while gently stirring. Make sure not to splash sugar up the sides of the pan. If you do, just use a clean pastry brush with a little water to dissolve it.
Once the sugar has dissolved completely, stop stirring, remove the spoon, turn the heat up to medium-low and bring the mixture to a slow boil. Let it boil for roughly 10-15 minutes until the syrup turns a deep amber colour.
Add the butter and stir until melted.
Now add the cream and stir well.
Bring the caramel back to a boil for around 6-7 minutes, stirring every so often until the mixture thickens and is a dark golden brown colour.
Drizzle a little of the caramel over the biscuit base, then place the marshmallows over the top, pressing them quite close together.
Pour the remaining caramel over the top allowing it to drizzle down into the gaps. Place in the fridge for at least 1/2 an hour before proceeding.

For the topping

Melt the chocolate in 30 second increments, stirring well between each burst until it is just melted.
Pour the melted chocolate over the top and spread out evenly. Place in the fridge until set.

Recipe Notes

I use giant campfire marshmallows cut in half but you can use smaller sized marshmallows and not cut them.

null — Twix (Millionaire’s shortbread) has a lot going for it: a crunchy shortbread base; a chewy, caramel-like filling; and a shiny, snappy chocolate top (and bottom). The only thing that could make it better would be foolproof methods for producing all three layers. We started by making a quick shortbread with melted butter rather than pulling out the mixer or food processor. Sweetened condensed milk is important to the flavor of the filling, but it also makes the filling vulnerable to breaking because the whey proteins, crucial to keeping the mixture emulsified, have been damaged by heat both during processing and during the cooking of the filling. We added fresh cream to supply just enough whey to keep it together. Melting the chocolate very carefully so that it never got too hot and stirring in grated chocolate at the end created a smooth, firm top layer, which made a suitably elegant finish for this rich yet refined cookie.

ingredients

Crust

2 ½cups (12 ½ ounces) all-purpose flour

½cup (3 ½ ounces) granulated sugar

¾teaspoon salt

16tablespoons unsalted butter, melted

Filling

1 (14-ounce) can sweetened condensed milk

1cup packed (7 ounces) brown sugar

½cup heavy cream

½cup corn syrup

8tablespoons unsalted butter

½teaspoon salt

Chocolate

8ounces bittersweet chocolate (6 ounces chopped fine, 2 ounces grated)

Makes 40 cookies

For a caramel filling with the right texture, monitor the temperature with an instant-read thermometer. We prefer Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar for this recipe. Grating a portion of the chocolate is important for getting the chocolate to set properly; the small holes on a box grater work well for this task. Stir often while melting the chocolate and don’t overheat it.

1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Combine flour, sugar, and salt in medium bowl. Add melted butter and stir with rubber spatula until flour is evenly moistened. Crumble dough evenly over bottom of prepared pan. Using your fingertips and palm of your hand, press and smooth dough into even thickness. Using fork, pierce dough at 1-inch intervals. Bake until light golden brown and firm to touch, 25 to 30 minutes. Transfer pan to wire rack. Using sturdy metal spatula, press on entire surface of warm crust to compress (this will make finished bars easier to cut). Let crust cool until it is just warm, at least 20 minutes.

2. FOR THE FILLING: Stir all ingredients together in large, heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture registers between 236 and 239 degrees (temperature will fluctuate), 16 to 20 minutes. Pour over crust and spread to even thickness (mixture will be very hot). Let cool completely, about 1 1/2 hours.

3. FOR THE CHOCOLATE: Microwave chopped chocolate in bowl at 50 percent power, stirring every 15 seconds, until melted but not much warmer than body temperature (check by holding in palm of your hand), 1 to 2 minutes. Add grated chocolate and stir until smooth, returning to microwave for no more than 5 seconds at a time to finish melting if necessary. Spread chocolate evenly over surface of filling. Refrigerate shortbread until chocolate is just set, about 10 minutes. (I flipped it over then coated the other side too. That made it very tricky to cut without cracking the chotolate.

4. Using foil overhang, lift shortbread out of pan and transfer to cutting board; discard foil. Using serrated knife and gentle sawing motion, cut shortbread in half crosswise to create two 6 1/2 by 9-inch rectangles. Cut each rectangle in half to make four 3 1/2 by 9-inch strips. Cut each strip crosswise into 10 equal pieces. (Shortbread can be stored at room temperature, between layers of parchment, for up to 1 week.)