Sweet, gooey, sticky traybake with a graham cracker and coconut base and a caramel and marshmallow topping. —RetroBakes
egg, lightly beaten
graham crackers, crushed
light brown sugar
In This Recipe
Place the butter and sugar in a saucepan and heat gently until the butter has melted.
Add the beaten egg, vanilla, biscuit crumbs and coconut and mix well.
Press into a lined tin (I used my 8″/20cm square tin) and chill in the refrigerator for at least 30 minutes, until firm.
Meanwhile, place the butter, sugar, syrup and condensed milk for the topping into a saucepan. Heat gently until the butter has melted, then bring to a boil and simmer for 7 minutes, stirring frequently.
Melt the marshmallows, either in short bursts in a microwave or in a bowl over a pan of simmering water.
Pour the caramel over the biscuit base, then drizzle (OK, maybe more of a drop than a drizzle, it is super sticky!) the melted marshmallows over the top. Pull a skewer through the topping to create a swirled pattern.