Nutty Butterscotch Bars
Well now that I have uploaded it... excuse me whilst I go and consume one...
Adapted from Hummingbird Bakery Cake Days
For the sweet pastry base
150g Plain flour
40g Icing Sugar
130g unsalted butter at room temperature
For the topping
100g mini marshmallows
210 caster sugar
150g soft light brown sugar
190g golden syrup
70g unsalted butter
60ml double cream
1tsp vanilla essence
70g crunchy peanut butter
100g chopped nuts of your choice
Preheat the oven to 170C and grease and line a 20cm x 30cm baking sheet with baking paper.
Rub together the flour, icing sugar and butter using your fingertips until it starts to form a dough. Press it down into the base of the tray and a little up the sides as well to prevent any leaks.
Bake in the oven for 20 minutes or until very slightly golden brown. Remove from the oven to cool slightly then scatter the marshmallows all over it.
To make the caramel, put both sugars, golden syrup and 240ml of water into a pan and bring to the boil. Let it bubble away for about 10 minutes or until it reaches soft ball stage (to test that it's at the soft ball stage drop a little bit into a glass of cold water, if it forms a ball that you can still squish with your fingers it's perfect). Remove it from the pan then stir in the butter. Boil for another 3 minutes or so.
Take the pan off the heat and stir in the peanut butter, cream & vanilla essence until it has all melted in. Pour this all over the marshmallows so that they are completely covered, then quickly sprinkle on your chopped nuts before it sets.
Let it cool for a few hours, then slice.