About this recipe:This is a traybake of sorts - digestive biscuits, marshmallows, almonds and coconut are layered, then baked and cut into little triangles. It makes loads, so this is perfect for cake sales or parties.
16-20 digestive biscuits
100g mini marshmallows
1 teaspoon vanilla extract
170g dark brown soft sugar
190g flaked almonds
190g desiccated coconut
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 180 C / Gas 4. Line a swissroll tin with aluminium foil.
Arrange digestive biscuits to cover the bottom of the prepared pan, breaking in half as needed. In a small saucepan, combine the butter and dark brown soft sugar. Cook over medium heat, stirring occasionally until smooth. remove from the heat and stir in the vanilla. Sprinkle the marshmallows over the digestive biscuit base. Pour the butter mixture evenly over the digestive biscuits and marshmallows. Sprinkle the coconut and almonds evenly over the marshmallows.
Bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. Allow to cool completely before cutting into triangles. Store at room temperature in an airtight container.