My Kitchen Rules: How to make Rob and Liam’s peanut butter s’mores with bourbon caramel sauce

Rob and Liam’s peanut butter s’more with bourbon caramel sauce

Prep time: 2 hours + setting

Cook time: 25 mins

Makes: 12

Ingredients

• 100g chopped roasted peanuts
• Marshmallows
• 50g icing sugar mixture
• 2 tbs cornflour
• 7 gelatine leaves
• 100ml cold water
• 100g egg whites (about 2 medium)
• 350g caster sugar
• 3 tsp liquid glucose
• 150ml cold water, extra
• 1 vanilla bean, seeds scraped

Biscuits (makes 24)

• 175g plain wholemeal flour
• 100g plain flour
• 1 tsp bicarbonate of soda
• ¼ tsp cinnamon
• pinch salt
• 100g butter, melted
• 2 tbs golden syrup
• 60ml milk

Peanut butter chocolate

• 200g peanuts
• 400g milk or dark chocolate
• Bourbon caramel sauce
• 200g white sugar
• 60ml water
• 125ml thickened cream, at room temperature
• 50g butter room, at room temperature
• 1 tsp vanilla extract
• 2 tbs bourbon
• 1 tsp fine sea salt

Method

1 To make marshmallow, line base and sides of a 30cm x 20cm dish or cake pan with cling film, allowing sides to overhand. Lightly spray with vegetable oil.

2 Combine icing sugar and cornflour in a bowl and set aside.

3 Place gelatine leaves in a large bowl. Add the 100ml of cold water and set aside to soften.

4 Place egg whites in bowl of an electric mixer. Whisk until soft peaks form.

5 Place caster sugar, glucose and 150ml of extra water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Remove pan from heat. Add softened gelatine mixture, including the water. Stir until melted and combined.

6 Continue whisking egg whites until stiff peaks from. Add vanilla seeds. With motor operating, gradually add hot sugar syrup in a thin steady stream. Whisk until mixture is thick and glossy.

7 Sift a third of the icing sugar and cornflour mixture evenly over base of prepared dish. Pour in marshmallow, spreading evenly with a spatula. Set aside for 2 hours or until set.

8 To make biscuits, sift flours, cinnamon, bicarbonate of soda and salt into a mixing bowl.

9 Melt butter in a saucepan over low heat. Stir in syrup and milk. Add to flour mixture and stir to combine and form a dough. Shape into a large disc and wrap in cling film. Refrigerate for 30 minutes or until firm.

10 Preheat oven to 180C. Line two large oven trays with baking paper.

11 Cut dough in half. Roll out each half on a lightly floured surface until 2-3mm thick. Cut into 7cm x 4cm rectangles and place on prepared trays. Re-roll as necessary. Bake for about 12 minutes or until golden and crisp. Cool on trays.

12 Place a large piece of baking paper on a clean bench. Sift over half of the remaining icing sugar and cornflour mixture. Invert marshmallow onto baking paper. Dust with a little of the remaining icing sugar and cornflour mixture. Cut marshmallow into rectangles, slightly smaller than your biscuits.

13 To make peanut chocolate coating, process nuts to form a coarse paste (peanut butter). Melt chocolate in a heatproof bowl over a saucepan of simmering water. Stir in peanut butter.

14 To assemble s’mores, spread biscuits with chocolate peanut mixture and sprinkle with peanuts. Allow to set. Top half the biscuits with marshmallow, then toast with a blowtorch. Top with remaining biscuits, chocolate side up. Sprinkle with peanuts.

15 To make bourbon caramel sauce, stir sugar and the water in a medium heavy based saucepan over medium heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, until turns golden brown. Add cream (mixture will splutter) and stir until mixture is smooth and combined. Stir in remaining ingredients.

16 Serve s’mores with sauce.

Tips

• Marshmallow, biscuits and sauce can all be made a day in advance.
• For a quick version of this recipe, use ready made marshmallows.