Written for Mallow & Marsh Ltd
This is the ultimate dessert – stuffed full of salted caramel marshmallows and chocolate chips. What could be better? Eat straight from the dish as a sharing pudding or slice up for later. Either way you’ll love this indulgent treat…
If you want to use any of their other flavours, go crazy! Although this works amazingly with salted caramel whip, you could always try their raspberry version for a fruity twist and top with fresh berries and whipped cream.
Serves 8
Ingredients:
-120g butter, softened
-100g light brown sugar
- 50g caster sugar
- 40g dark brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 145g plain flour
- 1/2 teaspoon bicarbonate of soda
- Pinch of salt
- 40g chocolate chips, plus extra to sprinkle on top
- 4 big spoonsful of salted caramel whip
- 40g salted caramel marshmallows (around half of a share bag size)
Method:
1. Begin by preheating the oven to 175C and lining a cast iron skillet (or pie dish) with baking paper. Set aside for later.
2. In a large bowl, cream together the butter, sugars and vanilla extract with an electric whisk until smooth. Add the egg and mix until combined.
3. Next, sieve in the flour and bicarbonate of soda before adding the salt. Mix gently so you don’t overwork the mixture!
4. Fold in the chopped marshmallows and chocolate chips before separating the dough in half.
5. Place the first half at the bottom of the dish, using a spoon and your hands to spread it evenly.
6. Next, it’s time to scoop the marshmallow whip! Dot the four big spoonful’s across the dough and spread, making sure to leave a 1-inch gap around the edge. Watch out, this one gets messy!
7. Now, layer the 2nd half of the dough across the top - covering the mallow whip. Dotting small amounts of the mix over the whip and use your fingers or back of a spoon to smooth.
8. Time to get cooking! Place in the oven for 30 minutes and remove when the top is golden brown. The cookie should be gooey in the middle still and crunchy on the outside - perfection! If you prefer a more solid centre, leave in the oven for an extra 5 minutes.
This is best served warm with a huge scoop of ice-cream or an extra dollop of marshmallow whip to finish! Enjoy…