White Peach Eton Mess
A twist on the classic English dessert, made with fresh Australian summer stonefruit
8 salted caramel cookies (you can find varieties with pretzels in them too)
4 large white marshmallows
Salted caramel chocolate bar
Salted caramel syrup
Roast the large white marshmallows until gooey and crisp on the outside (to your liking). Place 1-2 pieces of salted caramel chocolate onto one cookie.
Top with your roasted marshmallow and then pour the salted caramel sauce over the top.
Place second cookie on top and squeeze slightly.