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Wagon Wheel Bars

  • Time preparation 30 minutes
  • cook time 40 minutes
  • Serve Serves Makes 16

Enjoy Edd Kimber's take on everyone's favourite childhood chocolate treat

  • 150g unsalted butter, diced, plus extra for greasing
  • 235g plain flour
  • 135g caster sugar
  • ¼ tsp fine sea salt
  • 1 tsp vanilla extract
  • 200g raspberry jam
  • 200g mini marshmallows
  • 240g chocolate (Edd uses a mix of dark and milk), roughly chopped
  • 30g unsalted butter

Preheat the oven to 180°C/ Fan 160° C/ Gas 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips. Add the butter to a small pan and place over a low heat until melted.

Meanwhile, combine the flour, sugar and salt in a large bowl. Pour in the melted butter and the vanilla and stir with a butter knife until a dough forms. Scrape the dough into the prepared tin and spread evenly. Dock the surface with a fork, then place the tin in the freezer for about 10 minutes, or until firm. Bake for 30–35 minutes, or until golden brown. Allow to cool for a couple of minutes before spreading with the jam.

Sprinkle the marshmallows evenly over the top. Heat the grill (broiler) to high. Place the tin under the grill for 30–45 seconds, or until the marshmallows are puffed up and very lightly golden. Set aside.

Place the chocolate and butter in a heatproof bowl and melt in a microwave, using short bursts of heat to prevent it from burning, or set over a pan of simmering water (ensuring the bowl doesn’t actually touch the water).

Scrape the chocolate mixture onto the marshmallows and spread evenly. Refrigerate until the chocolate has set.

Use the parchment paper to carefully lift the bars from the tin, then use a fine sharp knife to cut into pieces. If you want neat slices, you can warm the knife in hot water, wiping it dry before using, to help cut through the chocolate without cracking it.

Stored in a sealed container, these bars will keep for 3–4 days.

Ingredients

  • 150g unsalted butter, diced, plus extra for greasing
  • 235g plain flour
  • 135g caster sugar
  • ¼ tsp fine sea salt
  • 1 tsp vanilla extract
  • 200g raspberry jam
  • 200g mini marshmallows
  • 240g chocolate (Edd uses a mix of dark and milk), roughly chopped
  • 30g unsalted butter

Method

Preheat the oven to 180°C/ Fan 160° C/ Gas 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips. Add the butter to a small pan and place over a low heat until melted.

Meanwhile, combine the flour, sugar and salt in a large bowl. Pour in the melted butter and the vanilla and stir with a butter knife until a dough forms. Scrape the dough into the prepared tin and spread evenly. Dock the surface with a fork, then place the tin in the freezer for about 10 minutes, or until firm. Bake for 30–35 minutes, or until golden brown. Allow to cool for a couple of minutes before spreading with the jam.

Sprinkle the marshmallows evenly over the top. Heat the grill (broiler) to high. Place the tin under the grill for 30–45 seconds, or until the marshmallows are puffed up and very lightly golden. Set aside.

Place the chocolate and butter in a heatproof bowl and melt in a microwave, using short bursts of heat to prevent it from burning, or set over a pan of simmering water (ensuring the bowl doesn’t actually touch the water).

Scrape the chocolate mixture onto the marshmallows and spread evenly. Refrigerate until the chocolate has set.

Use the parchment paper to carefully lift the bars from the tin, then use a fine sharp knife to cut into pieces. If you want neat slices, you can warm the knife in hot water, wiping it dry before using, to help cut through the chocolate without cracking it.

Stored in a sealed container, these bars will keep for 3–4 days.

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