S’mores are a campfire must, and having indulged in some homemade s’mores on our trips to Guardswell and Inverlonan over Summer, I was inspired to incorporate the flavours into an Autumnal bake. This s’mores caramel shortbread combines the classic chocolate, biscuit and toasted marshmallow flavours of a traditional s’more in caramel shortbread form. To make them, you will need:
For the base:
For the caramel:
200ml condensed milk
25g light brown sugar.
For the topping:
75g bag of marshmallows
50g or so chocolate, for drizzling.
First, make the base: bash the digestives into a powder using a rolling pin and bag. Melt the butter, mix with the crumbs and press into a greased and lined 20cm dish. Chill in the fridge to set while you make the caramel.
Mix the butter, light brown sugar and condensed milk over a low heat until the sugar dissolves. Raise the temperature and bring to a boil, stirring constantly until the mixture becomes thick and caramel-coloured. Pour over the biscuit base evenly.
Half the marshmallows, arranging evenly over the caramel and pressing in lightly. Toast the marshmallows carefully under a grill with a watchful eye, or with a blowtorch if you have one! Melt the chocolate and drizzle over the top of the marshmallows. Chill to set and then cut into slices.
Recipe by me.