This slice is my take on a favourite chocolate bar in New Zealand, the Pinky bar. This slice is a hit among my family and disappears very fast. It's a sometimes slice as it comes with a warning of a sugar high; but everything in moderation right.
I have made it and changed up different components to get to this slice recipe I am sharing.
So if you want a new family favorite and slice people can't resist, then give this one ago.
LOOK AT THOSE LAYERS.........
First make the brownie base.
Melt the cocoa powder and butter together and then mix in eggs and remaining ingredients until smooth. Pour into a baking tray/sheet pan as you want it thin. Place in oven and bake.
Next make the luscious thick caramel.
Add all ingredients into a saucepan and cook until melted. Then turn up heat a little and cook until golden; whisking continuously. Be patient, don't be tempted to turn the heat up as you will find out very quickly that it will start to burn and you will have little brown lumps all through your caramel. If that happens unfortunately you have to throw it out and start again.
Finally the soft and spongy marshmallow.
Start by bringing the sugar, water and food colouring to the boil. Add gelatine to a stand mixer and turn on low. With mixer running slowly pour in the sugar mixture. Once added turn mixer onto high and keep whisking until marshmallow is light and fluffy. Pour over caramel while the caramel is still really soft, sticky and hasn't had time to set as this will help the marshmallow stick to the caramel and help with cutting.
Set in the fridge for a couple of hours.
Pinky Slice
Brownie
200g butter
¾ cup cocoa
4 eggs
2 cups sugar
1 tsp vanilla extract
¾ cup flour (for gluten free use gluten free flour)
1 tsp baking powder
Melt the butter and mix in cocoa. Add the eggs and mix together, then stir in sugar and vanilla extract. Add in flour and baking powder and mix well to combine. Pour into a lined baking tray/sheet pan and bake at 180c for approximately 15 minutes or until a skewer comes out clean.
Caramel
200g butter
3 tbsp caster sugar
4 tbsp golden syrup
1 tin condensed milk
Add all the ingredients to a large saucepan. Heat over low heat, stirring so the butter melts and the sugar dissolves. Once everything has melted, turn the heat up to medium and cook for about 10 minutes, whisking constantly to prevent it from burning and getting lumps. The caramel will be ready when the mixture has turned golden brown. Pour over the brownie.
Marshmallow
2 cups sugar
1 cup water
4 tbsp gelatine
Couple of drops red food colouring
Add the sugar and the water to a medium saucepan. Place saucepan over a high heat and bring to the boil, stirring occasionally to ensure all the sugar dissolves. Add the gelatine to a bowl of a stand mixer fitted with a whisk attachment. Once the water and sugar mixture has come to the boil, remove from the heat and stir in food colouring. Turn the mixer on low speed and slowly pour in the sugar water mixture. Once all the mixture has been added, turn mixer up to high speed and continue mixing until mixture has cooled and is light and fluffy. Pour over the caramel while the caramel is still soft and sticky to allow the marshmallow to stick. Place in the fridge for a couple of hours to allow the marshmallow and caramel to set.
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