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GFT Retail UK Ltd,

Ember House, 

KT12 4HR

‚Äč

01932 267 470

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No bake corner bars

Recipe by Lily Ghodrati (@LilyGBakes)

Ingredients 

  • 105g Corners Sweet and Salty Popcorn Crisps

  • 20g butter

  • 130g white mini marshmallows, divided

  • ½ teaspoon vanilla extract

  • 1 teaspoon milk

  • 75g white chocolate

  • Freeze dried strawberries, chopped

  • Blanched pistachios, silvered or chopped

Method

  • Thoroughly grease a loaf tin. 

  • Put the crisps into a food processor and pulse until broken down into roughly the size of rolled oats. Set aside.

  • Melt the butter in a large pan over a low heat.

  • When the butter has melted, add 100g of the marshmallows and vanilla extract. Slowly melt the marshmallows.

  • Just before the marshmallows have fully melted, add the milk and remaining marshmallows. Stir until the added marshmallows are starting to melt.

  • Add the crushed crisps and stir until they are completely coated with the marshmallow mixture.

  • Tip the mixture into greased loaf pan and lightly spread out the mixture evenly using a greased spatula. Allow to cool until set.

  • Run around the edge of the tin with a knife to loosen. Carefully unmould the set marshmallow mixture from the tin using an angled palette knife.  

  • Melt the chocolate in a glass bowl over a pot of gently simmering water. Take off heat.

  • Pour melted chocolate over unmoulded marshmallow mixture and spread out evenly over the surface. Sprinkle over freeze dried strawberries and pistachios.

  • Place in the fridge until chocolate has set. Cut into 6 slices.