Babish version cookie nachos: shortbread tortilla cookies, chocolate granola, strawberry pico de gallo, candied peanuts and marshmallow fluff

Cream 340 grams room temperature unsalted butter with 100 grams sifted powdered sugar and half a teaspoon of vanilla in a stand mixer, on low until the sugar is absorbed then medium about one minute, scraping down halfway, until beginning to become fluffy.

Add 400 grams all purpose flour mixed with three quarters of a teaspoon kosher salt and combine on medium low about one minute to a thick mouldable dough, not wet or sticky.

Wrap the dough tight in plastic wrap, press it into a disc and rest it in the fridge at least 30 minutes and up to two hours.

Divide the firm disc in two and roll out on a very well floured surface to about a sixth of an inch or four millimetres thick.

Sprinkle with flaky salt and press it in with the rolling pin, then cut triangles with a biscuit cutter, re-rolling the scraps.

Arrange the tortilla cookies on a parchment lined baking sheet and bake at 350F until lightly puffed and golden brown around the edges, then cool on the sheet.

Whisk a third of a cup each corn syrup and maple syrup with two tablespoons vegetable oil, half a teaspoon kosher salt and a quarter cup Dutch processed cocoa powder in a large bowl.

Add two cups rolled oats and one cup of nuts and mix thoroughly so every oat and nut is coated.

Spread thin and even on parchment or a silpat and bake at 300F for 25 to 30 minutes, agitating halfway so it does not cluster; it is done when a piece dropped on metal makes a distinct tink. Cool completely on the tray.

Stem and dice a pound of strawberries, reserving a few for garnish, and dice the dragon fruit.

Add a tablespoon of chopped mint and macerate with a quarter cup granulated sugar, standing at room temperature about 30 minutes.

Cook six ounces peanuts with a third of a cup sugar and a quarter cup water in a medium pan over medium-low heat about 30 minutes, until the sugar crystallises around the peanuts and begins to lightly remelt and caramelise.

Spread the peanuts on a parchment lined baking sheet in an even layer to cool without clustering.

Put three large egg whites and a quarter teaspoon cream of tartar in the stand mixer bowl.

Bring 150 grams sugar, 75 grams water and 225 grams corn syrup to a vigorous but controlled boil in a small saucepan and cook to 240F, beating the whites to frothy snotty peaks once it reaches around 233 to 235F.

With the mixer on medium high, drizzle the syrup very slowly down the side of the bowl to make a meringue.

Beat in six tablespoons of melted butter to bring the fluff to a drizzleable consistency.

Layer the cookie chips, drizzle the fluff generously over each one, crumble the chocolate granola into small pieces over it, add the candied peanuts, and garnish with a few raw strawberries and a little more mint.