Gooey Rainbow S'more Slice

Ingredients

Base:

4.4 oz Westgold Unsalted Butter, soft

⅓c caster sugar                                    

1¼c flour

1t baking powder

1t vanilla

Pinch salt

Topping:

8.8 oz milk chocolate, chopped

3.52 oz Westgold Unsalted Butter

5.29 oz packet mini marshmallow’s

Method 

To make the base:

Preheat the oven to 356 degrees F.

Line a 7.87" x 10.23" slice tin with baking paper.

Put all the ingredients into a food processor and pulse until the butter is rubbed into the dry ingredients and the mixture looks like breadcrumbs.

Tip the mixture into the tin and gently press down with a spatula.

Cook for 15 mins. Leave to cool.

To make the topping:

Melt the butter, add the chocolate and stir until smooth.

Pour over the base and spread out evenly.

Refrigerate until set.

To finish: 

Preheat the grill.

Sprinkle the mini marshmallow’s over the set chocolate.

Place under the grill and cook until the marshmallow’s start to puff up and brown (not too close as they can burn quickly – a longer, slower toast gives the marshmallow’s a more crispy top).

Leave to cool. Cut into squares and serve.