Who can turn down a s’mores crumble – a kind of s’mores caramelita hybrid?! Not me! You’ll (hopefully) be excited to hear that The Naughty Cook will, in the not too distant future, have its own homemade and indulgent cakes available to purchase and with our crumbles being by far the most requested of our treats we’ve been taking requests which today led to the invention of s’mores crumbles! Five layers of chewy, crumbly, sweet yumminess.
Staying traditional to the s’mores, my first batch of these didn’t include caramel and they were delicious enough but when I made a second batch with the caramel included, it was no competition. Once cooled, this version of s’mores crumbles has an irresistable chewy, fudgy texture. I also tried a batch using mini marshmallows instead of Fluff but found the bars very tricky to cut afterwards because they were so ridiculously chewy.
So if you’re looking for a fix of marshmallow and chocolate, give these a whirl. Next on the request menu is a peanut butter crumble, so watch this space for an update!
- 8 ounces / 230g plain flour
- 3¾ ounces / 210g porridge oats
- 9 ounces / 260g light brown soft sugar
- 1 teaspoon of bicarbonate of soda
- ¼ teaspoon of salt
- 8¼ ounces / 235g unsalted butter
- 3½ fluid ounces / 80ml double cream
- 1lb 1½ ounces / 400g fudge
- 1 tub of Fluff marshmallow
- 8¾ ounces / 250g milk chocolate chips
- 7 ounces / 200g dark chocolate chips
- 3½ ounces / 100g milk chocolate to serve
Pre heat the oven to 350°F / 180°C (320°F / 160°C fan). Line a 13 × 9½ inch / 33 x 24cm baking tray with greaseproof paper.
Mix the flour, oats, sugar, bicarbonate of soda and salt in a bowl.
Melt the butter in a small saucepan before pouring into the dry ingredients and combine well until you have a crumbly dough mixture.
Heat the double cream and the fudge in a small pan until you have a thick caramel sauce.
Put a layer of ⅔ of the dough mixture into the lined baking tray and press it down so it is packed tightly in the bottom of the tin.
Spread the entire tub of Fluff marshmallow evenly over the base (I find it easier to spread if I blitz it for 15 seconds in the microwave, having first removed the seal and lid).
Sprinkle the chocolate chips over the marshmallow in the tin and then pour the caramel sauce over the top of this.
Sprinkle over the remaining dough mixture so that it forms an even topping.
Cook in the oven for 27 minutes before removing to cool completely.
Once cool, cut into bars, melt the remaining chocolate and drizzle over the top.
Leave the chocolate to set before serving.
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