Thursday, September 25, 2008
Walnuts, chocolate and crispy meringue make a sweet treat that will get repeat orders. Recipe makes 25 bars.
1/2 cup caster sugar
4 ounces (125 g) unsalted butter
2 large eggs, separated
1 1/2 cups all-purpose (plain) flour
1 teaspoon baking powder
1 1/4 cups walnuts, chopped
3/4 cup chocolate chips
1 3/4 cups mini marshmallows
2/3 cup dark brown sugar
1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 13 x 9 inch (33 x 23 cm) shallow slab tin. Line the base with greaseproof paper.
2. Beat the sugar and butter in a bowl until light and creamy. Beat in the egg yolks. Sift the flour and baking powder together and stir into the mixture to form a soft dough.
3. On a floured surface, roll out dough to the size of the tin. Lay dough in the base of the tin; press into the corners. Sprinkle over walnuts, chocolate chips and marshmallows.
4. Whisk the egg whites until stiff peaks form. Whisk in the brown sugar gradually, whisking at top speed. Spoon the mixture over the chopped walnuts, chocolate chips and marshmallows, completely covering the base.
5. Bake for 30 minutes, or until a crust forms on top. Cool in the tin, standing on a rack, for 10 minutes, then score into bars. Cool for another 20 minutes before cutting the bars.
Tip: Be sure to score the bars when they are still warm as the topping becomes sticky when it is cold. If you cannot find mini marshmallows, use normal-sized ones and cut them up with scissors.