As if white chocolate and peanut butter wasn’t enough, a liberal sprinkling of mini marshmallows add a little bit of chew. A hybrid blondie that will satisfy Cake Fudgy and Camp Cakey when it comes to texture but tastes even better the next day.
Based on this recipe
175g unsalted butter
100g white chocolate , roughly chopped
100gr peanut butter
300g golden caster sugar
3 large eggs
200g plain flour
¼ tsp salt
1 tsp vanilla extract
50gr mini marshmallows
Preheat your oven to 160o/c and line or grease a deep 30cm by 19cm roasting tin
1, Melt the butter and bring it to a gentle simmer in a small saucepan. Remove from the heat and add in the white chocolate and peanut butter, gently stir until melted and leave to cool.
2, In a large bowl, sift the sugar and flour together.
3, Gently beat the eggs and combine with the butter/chocolate mix with the vanilla extract and salt.
4, Fold the wet ingredients into the dry ingredients and pour into your prepared tin.
5, Scatter the marshmallows on top and bake for 35 minutes or until golden and an inserted skewer comes out almost clean.
6, Cool and cut into squares.