Ingredients1 h 15 m servings 89 cals
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
- Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
- Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
- When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!
Per Serving: 89 calories; 3.9 g fat; 12.7 g carbohydrates; 1.2 g protein; 10 mg cholesterol; 45 mg sodium. Full nutrition
ReviewsRead all reviews 5
This recipe wasn't at all what I expected, but the kids sure have enjoyed it. The marshmallow on top of shortbread is an odd combination. Both parts taste good, I just wouldn't normally put th...
Base very easy and yummy Topping takes a little longer and can be hard to get to right consitancy but tastes great!!
I used coconut flour to make these gluten free and I melted some chocolate chips for the top. They turned out very well, but next time I shall use half the ingredients for the crust to make it ...
I followed the instructions for the shortbread and the marshmallow, but turned mine into rocky road bars -- adding melted dark chocolate and chopped walnuts between the shortbread and marshmallo...