Butterscotch marshmallow bars

Page 182 - Butterscotch marshmallow bars

I should have learnt to use real butter in caramel type recipes as opposed to Stork which I usually use to save pennies... The caramel filling tasted good but oozed out of the sides and didn't set when at room temperature but real butter should fix that.

These were way too sweet - sugar, golden syrup, peanut butter and marshmallows are all sweet on their own - let alone all in one recipe!The best bit about this recipe was the pastry really, definitely wouldn't make them again.