• 3/4 Cups caster sugar
  • 1 Tablespoon gelatine
  • 1/2 Teaspoon vanilla extract
  • 1 large baking tray @ least 2cm deep
  • Baking paper
  • A round cookie cutter (the same one used for cookies)


  1. Grease baking tray & line with baking paper.
  2. Combine sugar & 1/3 cup water in a saucepan over medium heat. Stir for 3 minutes until sugar is dissolved & mixture is clear.
  3. Using a fork, combine gelatine & 1/3 cup cold water in a jug. Pour into hot syrup . Cook for 2-3 mins until gelatine has dissolved & mixture is clear
  4. Pour into bowl of an electric mixer.
  5. Set aside to cool to room temp - about 30mins
  6. Beat with electric mixer on high until very thick (6-8 mins). Add vanilla & beat for 1 min
  7. Spread into prepared pan, smoothing the top & working quickly (it can start to set!)
  8. Refrigerate until set (about an hour)


  • 150g plain flour
  • 150g self raising
  • 185g butter (softened)
  • 1 egg
  • 170g caster sugar
  • 1 splash vanilla extract
  • 1 jar Chunky Dave's Original Peanut Butter
  • 1/2 C jam of choice
  • 400g chocolate (Chunky prefers 70% cocoa)

Other things you'll need.... .

  • 2 large cookie trays
  • Baking paper
  • A round cookie cutter (about 6-8cm works well)


  • Preheat oven to 180 c
  • Line large flat baking sheets with baking paper
  • Mix the flours, sugar & butter together to make a crumbly dough (you can do this in a food processor). Add vanilla & egg and mix to form dough.
  • Roll teaspoons of the mixture into balls then place on cookie trays ,flattening them out , well spaced. Bake for 10mins until golden. Cool on trays .
  • When cooled, lay biscuits out, top side down, spreading a teaspoon of Chunky Dave's Peanut Butter on half the biscuits & a teaspoon of jam on the other half. 
  • Cut circles of your marshmallow using the cookie cutter (dipped in water to make cutting easier. You will have to slide a knife under marshmallow to get it off the baking paper).
  • Place a round of marshmallow on top of each jammy biscuit then add the peanut buttery side on top, PB side down.
  • Melt chocolate in a bowl in microwave.
  • Spoon melted chocolate over the stack (best to do this on baking paper or a wire rack over plate). -
  • Refrigerate.
  • When set, flip the stack & spoon chocolate over the other side. Refrigerate until set.
  • Enjoy!
Back to blog