Recipe For Sweetie Pies With Caramel Marshmallow

Sweetie Pies are all about childhood memories. The sweet marshmallow is toned down by the thick crunchy biscuit and the dark chocolate surrounds.

Sweetie Pies
Sweetie Pies
Head straight on to the Recipe For Sweetie Pies ♥

I cannot state that all of my memories of high school are good ones. However, my philosophy in life is to always focus on the good. I look for the best in people. And I try to turn the negative things that happen to me into positives. At the end of each day I give gratitude for all that is amazing in my life. And I find a positive aspect if something has not been good. So, let me carry on with that and tell you about the good things in high school. The most important thing is that I met my friend Kim. Without giving away my age, we have been friends for over 35 years. They say that if you can count your good friends on one hand you are truly blessed. Kim is definitely one of those. And she forms a large part of my teenage memories.

Today’s inspiration ♥ Recipe For Sweetie Pies ♥ can be found on Lavender and Lime Click To Tweet

Another special moment from my high school years is my matric dance. My then boyfriend could not make it on the night. He was supposedly ill and I was left without a date. But in stepped a friend I had known since we were 6. Warren came to my matric dance with me and showed that friends are family. This one aspect about Warren is one I will never forget. I also won’t forget how sweetie pies were dealt with in high school. If you, like me, felt the need to snack in class, you would put one into your blazer pocket. But this had to be done with great stealth. Otherwise, some friend would come along and smash it. Leaving you with a sticky blazer, and nothing to enjoy!

Sweetie Pies

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Sweetie Pies
 
These are a high school favourite of mine
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Ingredients
for the biscuit *
  • 250g butter, softened
  • 75g icing sugar
  • 325g flour
  • 40g corn flour
  • 2.5mls vanilla extract
  • A pinch of salt
for the sweetie pie
  • 120g dark chocolate
for the marshmallow
  • 80g sugar
  • 25g liquid glucose
  • 15mls water, plus extra for blooming
  • 1 gelatine leaf
  • 40g egg whites
  • 5mls caramel flavouring
Method
for the biscuit
  1. Place the butter and sugar into the bowl of a stand mixer and cream until light and fluffy
  2. Scrape down the sides as needed
  3. Place all of the dry ingredients into a mixing bowl and stir to combine
  4. Add half to the mixer and mix on a low speed
  5. Once nearly combined, add the rest and mix on a low speed until the dough just comes together
  6. Tip out onto a baking paper, cover with another sheet of baking paper and roll out until 5mm thick**
  7. Place into the fridge to chill
for the sweetie pie
  1. Melt the chocolate in short bursts in the microwave
  2. Pour into the mould to create a nice layer of chocolate and set aside to cool (about a teaspoon per mould)
for the biscuit
  1. Remove the dough from the fridge and cut out 6 x 6cm round discs and place onto a lined tray and put into the freezer
  2. Roll the balance of the dough into a sausage shape, wrap in cling film and place in the fridge / freezer to use as needed
  3. Preheat the oven to 180° Celsius
  4. Bake the biscuits for 16 minutes, remove from the oven and place onto a wire rack to cool
for the marshmallow
  1. Place the sugar, glucose and water into a small saucepan over a low heat
  2. Leave until the sugar dissolves and then increase the temperature to medium
  3. Leave the sugar syrup to cook until it reaches 116° Celsius
  4. Place the gelatine leaves into a small bowl, cover with water and leave to bloom
  5. Attach a whisk to your stand mixer and place the egg whites into a bowl for the mixer
  6. When the sugar reaches 110° Celsius start whisking the eggs on a medium speed until they reach soft peaks
  7. As soon as the sugar reaches temperature, squeeze out the bloomed gelatine and add to the eggs
  8. Turn the mixer onto a low speed and carefully pour the sugar syrup down the side of the bowl
  9. Add the caramel essence and continue whisking on a medium speed until cooled
  10. Place the marshmallow into a piping bag and snip off the end
for the sweetie pie
  1. Pipe the marshmallow into the mould, leaving enough space for the biscuit
  2. Leave to set before placing the biscuit on top of the marshmallow
  3. Remelt your chocolate and cover the biscuit with a layer of chocolate
  4. Level with a palette knife and place into the fridge
  5. Once set completely, carefully pop out of the mould
My Notes
* this is going to give you plenty of left over biscuit dough which you can freeze
** I like chunky biscuits but if you don't, make them thinner and reduce the baking time
Recipe Information
Serves / Makes: 6

 

Inspiration published on Lavender and Lime October 29:

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Rating: 5.0/5. From 1 vote.
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8 thoughts on “Recipe For Sweetie Pies With Caramel Marshmallow

  1. Aww good friends are the best! I treasure my lifelong friends so much 😀 This is the perfect sweetie pie!

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    1. They are the ones who really get you!

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  2. These are fabulous, Tandy. I am pleased to have a recipe for sweetie pies.

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    1. I have so many variations in mind 🙂

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  3. I LOVE these Sweeties Pies and your philosophy in life. I agree, you have to focus on the good in people and try not to get offended in life…it does no good in the end! I make sure that I just thank God for all He has given me in life daily, how blessed I am! But in particular, when I am having a bad day or just being irritable for no good reason, I force myself to sit down and think of 10 ways that I should be grateful and it helps. I make my kids practice this exercise too, anytime I hear them grumble. They have to make the list for all our sakes! And I like how you used dark chocolate in this recipe ~ my favorite =)

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    1. It is such a great tool to teach your children. Life is tough, but if we focus on the good, we will be happier for it xx

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  4. Can’t say I have ever thought about making sweetiepies. Haven’t had one in many many years.
    Have a super day.
    🙂 Mandy xo

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    1. It was a good road test for the recipe book 🙂

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