Serves 32
Ingredients
BASE
125 g butter
½ cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 cup plain flour
¼ teaspoon baking powder
2 tablespoons Cadbury® Bournville® Cocoa
½ cup chopped pecan nuts
2 x 100 g packets Pascall Marshmallows®, halved
TOPPING
250 g Cadbury® Dark Cooking Chocolate, chopped
1 cup crunchy peanut butter
1½ cups rice bubbles
Method
- Preheat the oven to 150°C. Cream the butter and sugar. Beat in the vanilla and eggs. Sift in the flour, baking powder and cocoa. Mix well. Stir in the nuts.
- Spread the mixture into a greased deep lamington pan. Bake for 15-20 minutes.
- Cover the top with marshmallows, return to the oven and bake for a further 3 minutes. Cool in the pan.
- Make the topping. Melt the chocolate and peanut butter in a double boiler or in the microwave. Stir in the rice bubbles.
- Spread the topping over the cooled marshmallow. Refrigerate until firm. Cut into pieces to serve
Note: Cadbury Cooking Chocolate is so named because it gives a good strong chocolate flavour, is easier to melt, and withstands higher temperatures in baking.