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Pinky Square

September 9, 2021 By Dane McGregor 2 Comments

I love my slices to have layers for 3 reasons, first because the block colours look amazing, secondly because the layers taste amazing together and thirdly because who doesn’t love all the different flavours and textures. Luckily this Pinky slice ticks all of those boxes!

So if you love the flavours of the iconic pinky bar, you’ll love this slice with its chocolate inspired base, chewy caramel middle and fluffy raspberry marshmallow top. These flavours and textures are balanced and together taste amazing. Not only is this Pinky Square beautiful to look at, but it may just be a new favourite of yours.

I noticed the base has no sugar in it?

Yes, that’s correct. Don’t get me wrong, I love my sweet. However I felt the slice would be more balanced if the base was somewhat savoury, yet still inspired by chocolate. Consider it like an ultra dark chocolate flavoured layer that is then sweetened by the other two layers to bring out more of those chocolaty notes. It’s all about balance.

5 from 1 vote
Print
Pinky Square
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
 
Serves: 12 Squares
Ingredients
Base
  • 300g Plain Flour
  • ½ Teaspoon Baking Powder
  • 50g Cocoa
  • 200g Butter – Room Temperature
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Salt
Caramel
  • 395g Sweetened Condensed Milk
  • 100g Butter
  • 2 Tablespoons Golden Syrup
Marshmallow
  • ½ Tablespoon Gelatine
  • 200g Caster Sugar
  • 125ml Boiling Water
  • ½ Teaspoon Raspberry Essence
  • Pink Food Colouring
  • Chocolate (Optional)
Instructions
Base
  1. Preheat the oven to 180°c bake and line a 20-22cm square baking tin.

  2. Cream the butter until light and fluffy, then beat in the vanilla.

  3. Sift the flour, baking powder, salt and cocoa together and add to the creamed butter.

  4. Firmly press the mixture into the base of prepared tin and bake for 10-15 minutes or until baked. Remove from the oven.

Caramel
  1. While the base is baking, melt and mix together the caramel ingredients and whisk until smooth.

  2. Pour over baked base and return to the oven for a further 20-25 minutes or until the top of the caramel has set and turned a warm golden colour. Remove from the oven and allow to cool completely.

Marshmallow
  1. When the caramel has cooled you can start on the marshmallow. Pour boiling water into a large bowl and sprinkle gelatine over top, stirring to devolve.

  2. Add sugar, raspberry essence and a few drops of colouring, then beat with a hand-held beater on high for 10 minutes or until thick, fluffy and sugar has dissolved.

  3. Spoon marshmallow directly over top of the cooled slice and smooth out with the back of a spoon or spatula. If you like, now is the time to grate chocolate over top. Chill for about 30 minutes to help marshmallow set quicker before slicing and serving. Enjoy.

If you love this Pinky inspired recipe, you might love this Pinky Pie Recipe below:

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Filed Under: Slices

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Reader Interactions

Comments

  1. Evelyn McLean

    November 7, 2021 at 9:57 am

    5 stars
    This has to be my favourite slice now thanks Dane, easy to make and delicious 😋 it is a hit with everyone.

    Reply
  2. Katherine

    December 13, 2021 at 12:24 am

    5 stars
    I absolutely love this slice! Hands down my favourite out of the 3 I have already made from your website!
    I’m currently in the middle of making it again as part of a few thank-you gift boxes I’m giving out for Christmas 😶

    Reply

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Easy last minute Mother's Day baking idea! Fruity Easy last minute Mother's Day baking idea!

Fruity Melting Moments

220g Butter - Room Temperature
220g Plain Flour
80g Icing Sugar
80g Cornflour
10g Freeze Dried Fruit Powder

Filling
80g Butter - Room Temperature
150g Icing Sugar
30g Freeze Dried Fruit Powder
2 Tablespoon Milk

Method

1. To start, preheat oven to 180°c fan bake, then line 2 oven trays with baking paper and set aside.
2. Cream butter with a hand-held beater for a few minutes before folding through the dry ingredients.
3. Roll into tablespoon sized balls and place on prepared oven trays (Roughly 20-24 balls).
4. Flatten slightly with a fork and then fan bake for 10-12 minutes, or until lightly coloured.
5. For the filling, again cream the butter with a hand-held beater until light and fluffy. Slowly beat in the icing sugar and freeze dried fruit powder until well incorporated. Finally beat in the milk until a smooth and spreadable texture. Pipe or spread a layer of filling onto the underside of half of the cooled biscuits. Sandwich together and enjoy.
Cookies or ice cream? OR cookies AND ice cream san Cookies or ice cream? OR cookies AND ice cream sandwiched together!
What a Fabulicious way to celebrate the new additi What a Fabulicious way to celebrate the new additions to the @rjsnewzealand family, then to enjoy a sample assortment and a cake full of Gummy Rings.

Fabulicious continue to bring us mouth-watering lollies perfect for any occasion, and whatever your choice, it’s sure to be Fabulicious!

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Come to think of it, I forgot to mention that I’ve already organised a little getaway to Hawaii in September. Never been, thought I’d give it a whirl. 

See, warmer and drier. Aloha!
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