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Prep time
40 minutes
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Makes
16
Author Notes
Sweet, gooey, sticky traybake with a graham cracker and coconut base and a caramel and marshmallow topping. —RetroBakes
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Ingredients
- Base
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5 ounces
butter
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2 ounces
granulated sugar
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1
egg, lightly beaten
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1 teaspoon
vanilla extract
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8 ounces
graham crackers, crushed
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3 ounces
desiccated coconut
- Topping
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4 ounces
butter
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4 ounces
light brown sugar
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2 tablespoons
golden syrup
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4 tablespoons
condensed milk
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4
marshmallows
Directions
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Place the butter and sugar in a saucepan and heat gently until the butter has melted.
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Add the beaten egg, vanilla, biscuit crumbs and coconut and mix well.
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Press into a lined tin (I used my 8″/20cm square tin) and chill in the refrigerator for at least 30 minutes, until firm.
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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.
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Melt the marshmallows, either in short bursts in a microwave or in a bowl over a pan of simmering water.
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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.
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Leave to set, then slice into squares and enjoy!
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