Peanut butter Mallowpuffs

What’s the best way to eat a Mallowpuff?  Smashing it on your forehead and then picking off the chocolate before eating the rest? Or stuffing the whole thing in your mouth? I am firmly in the smashing camp.

For all of you non Kiwi readers, a Mallowpuff is a plain shortbread type biscuit with a dollop of marshmallow which is then dipped in milk chocolate. There have been several variations over the years (hokey pokey, rocky road, double chocolate), but never a peanut butter version. Peanut butter + marshmallow + chocolate is a match made in heaven.

So what’s the plan, Stan? First we make the cookies, then we make the marshmallow, and then we dip. I’ve not had much luck making marshmallows before and was nervous about adding the peanut butter, but this recipe is foolproof.

Have you done enough for a Mallowpuff?

Cookies

Ingredients
85g butter, softened
100g sugar
1 egg
½ teaspoon vanilla extract
200g flour, plus more for rolling
½ teaspoon baking powder

Method
Preheat the oven to 180°C and line a couple of oven trays with baking paper, set aside.
Sift the flour and baking powder together – set aside.
Cream the butter and sugar together then add the egg and vanilla and mix well. Scrape down the side of the bowl if necessary.
Gradually add the flour mixture and mix until a soft dough forms.
Now, depending on what your weather is doing, you might be able to roll your dough straight away. Otherwise, pop it in the fridge for about 15 minutes so it’s easier to work with.
Flour your bench top and roll your dough to a thickness of about 5mm, then cut out. Pop the cookies on the baking trays, they won’t spread much so you can fit lots on one tray.
Bake for 10-12 minutes, just until the cookies start to turn a light golden brown. Leave to cool on a wire rack.

*Makes around 30 cookies, depending on the size of your cutter. I used a 2″ cutter.

Peanut butter marshmallow

* you will need a candy thermometer.

Ingredients

4½ teaspoons powdered gelatin (I use McKenzie brand)
½c cold water
¾c sugar
½c liquid glucose, divided into 2
¼c water
pinch of salt
2 teaspoons vanilla extract
4-5 tablespoons creamy peanut butter

400g chocolate, chopped  (see notes)
1½ tablespoons coconut oil

Method

In a small bowl, whisk together the gelatin and ½c water and let it soften for 10 minutes.
In a medium saucepan, add the sugar, ¼c of the glucose, ¼c of water and the pinch of salt. Stir together, add your candy thermometer and bring to the boil.

Continue to boil, stirring occasionally, until the temperature reaches 240°F.
While the syrup is boiling, pour the other ¼c of glucose into the bowl of a stand mixer fitted with the whisk attachment. Microwave the gelatin for 30 seconds on high, stir, and then add to the mixer bowl. Set the speed to low and keep it running.
When the syrup reaches  240°F, slowly pour it into the mixer bowl.
Increase the speed to medium and beat for 5 minutes.
Increase the speed to medium high and beat for another 5 minutes.
Increase the speed to the highest setting and beat for 2-3 minutes.
Beat in vanilla.
Place the peanut butter in a small bowl and add one quarter of the marshmallow. Quickly stir it until it’s well blended. Scrape it back into the mixer bowl and gently fold it in to the remaining marshmallow. Fold until it’s mostly blended.

Transfer the marshmallow to a large piping bag fitted with a large plain piping tip (I used Ateco 809.) Pipe big dollops onto each cookie and leave until set.

Once the marshmallow has set, transfer to the fridge to chill for 20 minutes.

Chocolate coating

In the microwave or double boiler, melt the chocolate and coconut oil together until smooth and glossy. Tip into your dipping vessel (I used a wide ramekin) and leave to cool for 5 minutes.
Place a sheet of baking paper under a wire rack.
Quickly dip each cookie into the chocolate, allow the excess to drip off and then place on the wire rack.

Leave to set completely. You can transfer the whole rack to the fridge to speed things up.

Notes

• Marshmallow recipe via Shauna Sever.
• For the chocolate coating I used a mix of milk chocolate and 62% dark chocolate. It is nice to have a bit of dark chocolate to cut through the sweetness of the marshmallow.
• If you really love peanut butter, feel free to add another tablespoon to the marshmallow recipe. I wish I had!

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