Marshmallow Millionaire’s Shortbread

I got a hankering for both chocolate and shortbread. Normally, that would mean just making some shortbread and dipping it in chocolate (which is, of course, delicious). But what if I added a little more sweetness with some marshmallow and toffee in there?

Sometimes good ideas are just good ideas.

Difficulty: easy
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Ingredients

8 T butter, brought to room temperature
¼ cup sugar
2 T vanilla
1 2/3 cups flour
1 T milk
1 cup, Heath bar pieces

Marshmallow

3 cups marshmallows*

Chocolate

10 oz. (1 bag) dark melting chocolate

This is one of those instances where, if you end up being a little heavy handed with the marshmallow, no harm no foul. It just means you have more marshmallow and who’s going to whine about that? For the record, I used 30 full-sized marshmallows when I made this, not including the ones I popped into my mouth while I was measuring.

Directions

Take an 8” x 8” or 8” x 9” shallow baking pan and line it with aluminum foil. Spray with nonstick spray.

In a large bowl mix together the butter, sugar and vanilla until creamy. Add in the flour and milk and mix again until everything is smooth and well blended. Note that the batter will be a little chunky, not totally smooth like cake batter.

Put your dough into your prepared pan and press lightly with your fingertips until it’s kind of/sort of even. Evenly sprinkle the Heath bar pieces over the batter and lightly press them in. Bake at 325 for 15-20 minutes, or until it has started to turn a nice golden brown.

Take the pan out of the oven and move to a wire rack to cool. I took a spatula and smoothed out the toffee a little – you don’t have to but it’s an option.

Next, put your marshmallow in a glass bowl and zap in the microwave for 15 second intervals until the marshmallows are melted and smooth. Pour your melted marshmallow over the caramel layer and smooth out as best you can (with the understanding that it’s super sticky and will get everywhere).

Place the pan in the fridge for at least an hour so the marshmallow can set.

Once the marshmallow is set, on to the chocolate layer. For this, just melt your melting chocolate and pour it over your marshmallow layer. Once again put it back in the fridge for at least another hour to set.