fluffy marshmallow bars.

Dietary: Vegetarian
Total Time: Overnight (plus prep time)
Prep Time: 30 minutes
Cook Time: 10 minutes
Makes: 1 x 20 cm x 20 cm baking tin

Base Ingredients:
250g Milk Arrowroot Biscuits or biscuits of your choice
125g unsalted butter, melted
1/2 cup shredded coconut
3 tablespoons The Carob Kitchen Raw or Roasted Carob Powder
Pinch of sea salt flakes

Marshmallow Ingredients:
125mls of good quality maple syrup
125mls room temperature water
1.5 tablespoons powdered gelatine
Rose pink food colouring

Method:
Line a 20cm x 20cm baking tin with baking paper.
Place the biscuits, coconut & carob powder into a food processor and blend until a fine crumb. Add the melted butter and blend to a dough.
Press the dough into the base of the baking tin, using the back of a spoon to press firm. Place into the fridge to set whilst you prepare the marshmallow.
In a large mixing bowl, use a fork to combine the gelatine and 60mls of the water together.
In a small saucepan, whisk the maple syrup and remaining water together over a medium temperature.
Allow the liquid to simmer at a medium temperature for 4 minutes.
Pour around 1/4 cup of the hot maple syrup liquid into the large mixing bowl where the gelatine has bloomed and set - it will be very jelly-like, do not worry as this breaks up and then reforms once we beat with the electric beaters.
Grab your beaters and over a low setting (1-2), start to beat the gelatine, when it has combined with the maple, slowly trickle more maple into the bowl, beating on a low setting until all of the maple has been poured into the bowl.
Add the food colouring.
Now increase the speed on the beater to a high speed (10), and beat the mixture consistently for 10 minutes or until very thick and creamy.
Pour the marshmallow mixture into the baking tin and smooth out the top with a spatula or the back of a spoon. Place in the fridge overnight to set firmly.
Remove from the fridge, slice and enjoy!
Top tip: Use a large sharp knife, dipped in warm water to cut the marshmallow slice. Be aware that the marshmallow will be soft and the base will be rock solid when cutting so cut on a wooden board or a steady surface.
Storage: Keep in an airtight container in the fridge for up to 3 days.