I first came up with my recipe for Chocolate Marshmallow Bars last year. Essentially it is a biscuit base, a marshmallow centre with a thick chocolate topping! I have recently been working on a recipe that uses elements of this one (I am hoping to post it on the blog next week!). I was talking it through with my Husband who then told me that I needed to make these as I hadn’t made them in a while. I thought it would be a good opportunity to get a better photo of them. It is so difficult to get a good picture of these! The chocolate and biscuit crumbs have a habit of sticking to the marshmallow centre and the chocolate can bleed in to the marshmallow.

I had to adapt the recipe slightly as I couldn’t find digestives or golden syrup in Germany.

Also I have been slowly creating and updating the recipe section of my blog which is now starting to get a bit more content! You can have a look at it by clicking the tab on the menu bar or by clicking here.

I am still waiting to hear from my applications. I feel this is a sentence I write every week! I am very impatient when it comes to waiting to hear from people, fingers crossed I hear soon!

School has been going well this week! We are still learning German grammar, I think I remember some of it! I managed to get 26 out of 30 on this weeks test so that can’t be that bad!

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Lucya

for the base

• 240g chocolate or plain digestives (Germany – Prinzen Rolle)
• 100g butter (OR 80g butter 2 tbsp Golden Syrup)
• 1 tbsp cocoa powder

for the marshmallow

• 340ml water
• 12g powdered gelatine and 60ml water
• 260g caster sugar
• 1 tbsp of corn flour mixed with 1 tbsp of icing sugar

for the topping

• 100g good quality milk chocolate
• 200g good quality dark chocolate

You can use an electric hand whisk or a free-standing mixer, I have used both for this recipe and they both work really well.

method

Put the biscuits in a food processor and blitz until you have fine crumbs.

Melt the butter (and golden syrup if you have it) and pour over the biscuit mixture.

Add the coca powder to the mixture and stir until well combined.

Line a 15cmx20cm baking tray and pour the mixture in to the prepared tin, spread the mixture across the bottom and press down to compact. Make sure the surface is level.

Put this in the fridge while you make the marshmallow.

Put the 60ml of water in to a bowl and pour over the gelatine, allow the gelatine to absorb the liquid.

Put the caster sugar and 340ml of water in to a sauce pan and put on a medium/ high heat. Stir the mixture well and keep on the heat until the mixture reaches 117c. Once it has reached this temperature take the saucepan off the heat and allow to cool for 1 minute.

Using an electric hand whisk start gently mixing the gelatine mixture, then slowly add the sugar mixture by pouring it down the side of the bowl. Once you have added all of the sugar mixture keep whisking until it has become very thick and doubled in size. (When you take the whisk out of the bowl the mixture should drip off in a constant ribbon)

Take your biscuit base out of the fridge and pour the marshmallow mixture over the top. Loosely cover with baking parchment and leave to set at room temperature for around an hour and a half. The surface of the marshmallow should feel firm to touch when it is set.

Melt the chocolate in a glass bowl over a pan of simmering water. When the chocolate has melted leave the chocolate to cool to for around 10 minutes. Pour the melted chocolate over the marshmallow and leave to set.

Once the Chocolate has set remove the bars for the tin, using a hot knife cut in to individual portions.

To prevent the marshmallow from being so sticky sprinkle the icing sugar and cornflour mixture over the side of the portioned bars.

You can find my original post here.