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These Salted Caramel Sweetie Pies have a buttery shortbread base, pillowy marshmallow creme, a secret salted caramel centre all enrobed with dark chocolate. So basically, heaven in a bite!

Hands up who eats their sweetie pies by digging out the marshmallow filling with their finger before they consume the chocolate shell? Only me then? Well, you’ll be switching to my technique for this one because the centre is loaded with a luscious salted caramel white chocolate sauce!  Coating them is super easy if you use my new range of baking chocolates – which you can shop online HERE. 

Salted Caramel Sweetie Pies

Sweetie Pies

Salted Caramel Sweetie Pies
Yields 8
Print
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. SHORTBREAD
  2. 125g salted butter, at room temperature
  3. 25g (30ml) castor sugar
  4. 25g (50g) cornflour (cornstarch)
  5. 60g (100ml) cake flour, plus extra, for dusting
  6. SALTED CARAMEL WHITE CHOCOLATE SAUCE
  7. 200g white sugar
  8. 80g butter
  9. 120ml cream
  10. 100g The Kate Tin White Baking chocolate
  11. sea salt flakes
  12. MARSHMALLOW FILLING
  13. 100g egg whites (from about 2 eggs)
  14. 200g caster sugar
  15. 1 tsp vanilla extract
  16. 200g The Kate Tin Dark Baking Chocolate Drops, melted, for dipping
Instructions
  1. Preheat the oven to 180 degrees celsius (160 degrees fan-forced).
  2. Line a baking sheet with baking paper and set aside.
  3. Make the shortbread discs, place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream until light and fluffy - about 8 minutes.
  4. Sift the cornflour and cake flour into the creamed mixture and mix until just combined and the shortbread comes together.
  5. Roll the shortbread out onto a lightly floured surface to 5mm thick.
  6. Cut out rounds using a 5cm-round cookie cutter.
  7. Arrange the cookies on the prepared baking sheet and bake for 10-15 minutes or until golden brown.
  8. Allow to cool completely.
  9. To make the caramel sauce, place the sugar in a small saucepan and heat (without stirring) until melted and caramelized to a deep golden brown colour.
  10. Add the butter and cream and swirl to form a sauce.
  11. Add the white chocolate and a pinch of sea salt flakes.
  12. Allow to cool completely.
  13. To make the marshmallow filling, in a large glass or metal bowl combine the egg white, sugar and vanilla and gently whisk over gently simmering water until the mixture reaches 60 degrees celsius or feels hot to the touch.
  14. Remove from the heat and beat with an electric mixer or stand mixer fitted with a whisk attachment until fluffy and white then continue beating until cool.
  15. Whisk in the vanilla.
  16. Place the marshmallow into a piping bag fitted with a star nozzle and pipe a circle of marshmallow onto each shortbread disc.
  17. Spoon some of the caramel sauce into the centre and then top with more marshmallow.
  18. Drizzle or dip the sweetie pies into the melted chocolate then place on a cooling rack to set completely.
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calories
0
fat
0g
protein
0g
carbs
0g
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The Kate Tin https://thekatetin.com/