makes
16
prep
5 minutes
cook
5 minutes
difficulty
Easy
makes
16
serves
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 large (350 g) bag crinkle cut potato chips
- ½ cup (113 g) unsalted butter
- 1 bag (280 g or about 5 cups) miniature marshmallows
- 1½ tbsp (30 ml) bourbon, optional
- 1½ tsp vanilla extract
Cooling time: 45 minutes
Instructions
- Lightly grease a 23 cm (9 inch) square baking pan with non-stick cooking spray and set aside.
- Open the bag of chips and crush them down until you have a little less than 6 cups.
- Place a large saucepan over low heat and add in the butter and 4 cups of the marshmallows. Cook, stirring frequently, until the marshmallows have fully melted. Stir in the bourbon, if using, and the vanilla.
- Remove the pan from the heat and stir in the crushed chips and remaining marshmallows. Stir just until combined.
- Using a rubber spatula sprayed with a little non-stick cooking spray, scrape the mixture into the prepared baking pan and press it down into an even layer. Set aside to cool completely to room temperature before cutting into 16 equal squares.
- Store any leftovers in an airtight container for up to 5 days.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
