Ingredients for the Base

150g flour

40g icing sugar

120g butter

Ingredients for the Topping

150g mini marshmallows, pink and white

200g sugar

150g soft light brown sugar

200g golden syrup

75g butter

150ml cream

100g crunchy peanut butter

Top with 40g chopped hazelnuts

Cream or ice cream to serve


1. For the base, rub the ingredients together to form a dough.

2. Press into a parchment lined 22x22 tray. Bake at 180C for 20 minutes, cool.

3. For the topping, put the sugars, and syrup in a saucepan. Boil for 5 minutes.

4. Add butter, boil 2 minutes more.

5. Take off heat stir in peanut butter and cream.

6. Spoon the marshmallows over the base, then the topping mix.

7. Sprinkle on the hazelnuts, set overnight.

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