Crunchy Marshmallow Bars Recipe | Zarnak Sidhwa | Food Diaries | Dessert

Crunchy Marshmallow Bars Recipe | Zarnak Sidhwa
Crunchy Marshmallow Bars Recipe | Zarnak Sidhwa

Crunchy Marshmallow Bars are crisp, flakey and taste wonderful. Give this very delicious, very easy recipe a try today!

Watch this Masala TV video to learn how to make Crunchy Marshmallow Bars , Nuggets with sauce and Steamed carrot cake Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 17 December 2020.









  • Unsalted butter 125gm
  • Dark chocolate 300gm
  • Golden syrup 3 tbsp
  • Tea biscuits 200gm
  • Mini marshmallows 100gm
  • Assorted chopped nuts 1 cup
  • Icing sugar 2 tsp

Heat the butter, chocolate and golden syrup in a saucepan over low heat. Remove from the heat, measure about 125ml of the melted mixture and set aside in a bowl. Coarsely chop the biscuits. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the nuts and marshmallows. Tip the mixture into a square dish and smooth the top with a wet spatula. Pour over the reserved 125ml of the melted chocolate mixture and smooth the top with a wet spatula. Refrigerate for about two hours or overnight.
To serve, cut into 24 fingers and dust with icing sugar.

Ingredients :

For Nuggets:

  • Chicken breasts cubed ½ kg
  • Dill pickle juice 1 cup
  • Caster sugar 2 tbsp
  • Flour 2 cups
  • Salt 1-1/2 tbsp
  • Corn flour 1-1/2 tbsp
  • Paprika 1 tbsp
  • Garlic powder 1 tbsp
  • Ground black pepper 1 tbsp
  • Milk 1 cup
  • Eggs 2
  • Oil for frying

For Sauce:

  • Mayonnaise 1 cup
  • Honey 3 tbsp
  • Yellow mustard 1-1/2 tbsp
  • Barbecue sauce 1-1/2 tbsp
  • Lemon juice 1-1/2 tsp


Warm the pickle juice. Stir in the sugar until completely dissolved. Add the chicken chunks and allow them to soak for at least 30 minutes, or overnight. Place in the refrigerator while brining. For the Sauce: Mix all ingredients until smooth. Refrigerate until ready to use. Once the chicken has brined in the pickle juice, mix the flour, salt, corn flour, paprika, garlic powder and black pepper. Drain off the pickle juice. Set out a cooling rack and dredge the chicken chunks in the flour. Shake off all excess flour. Lay the chicken on the rack. Beat the milk and eggs in a separate bowl. Dip the chicken chunks in the egg wash, then dip them back into the flour mixture. Shake off the excess flour and lay them back on the drying rack. Once all the chicken is double-dipped in the flour mixture, heat the oil and fry the nuggets 3-4 minutes until golden brown. Place them on a paper towel lined plate. Serve warm with Sauce.


  • Flour 1 cup
  • Baking powder 2 tsp
  • Oil 1/2 cup
  • Carrots, finely grated 2
  • Brown sugar 3/4 cup
  • Eggs 2
  • Vanilla essence 1 tsp
  • Golden syrup 1 tbsp
  • Toasted walnuts chopped 100gm


  • Cream cheese 250gm
  • Icing sugar 1/2 cup
  • Grated lemon zest 1 tsp
  • Vanilla essence 1/4 tsp

To decorate:

  • Walnut halves as required
  • Extra golden syrup as required

Mix all ingredients until well combined. Divide batter among greased Dariole molds or ramekins. Cover each with a circle of buttered baking paper. Fold a single pleat (to allow for expansion) into 4 pieces of foil, then use to cover puddings tightly. Place in a roasting pan and fill pan with enough boiling water to come halfway up sides of molds. Steam for 35 minutes. Remove from pan and cool for 5 minutes. Meanwhile, beat frosting ingredients until combined. Turn puddings onto serving plates and top with a dollop of frosting. Drizzle with some golden syrup and decorate with walnut half and serve.

Crunchy Marshmallow Bars Recipe in Urdu and English

At Masala TV you can check complete Crunchy Marshmallow Bars Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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