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.
- 300g Plain Flour
- ½ Teaspoon Baking Powder
- 50g Cocoa
- 200g Butter – Room Temperature
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Salt
- 395g Sweetened Condensed Milk
- 100g Butter
- 2 Tablespoons Golden Syrup
- ½ Tablespoon Gelatine
- 200g Caster Sugar
- 125ml Boiling Water
- ½ Teaspoon Raspberry Essence
- Pink Food Colouring
- Chocolate (Optional)
Preheat the oven to 180°c bake and line a 20-22cm square baking tin.
Cream the butter until light and fluffy, then beat in the vanilla.
Sift the flour, baking powder, salt and cocoa together and add to the creamed butter.
Firmly press the mixture into the base of prepared tin and bake for 10-15 minutes or until baked. Remove from the oven.
While the base is baking, melt and mix together the caramel ingredients and whisk until smooth.
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.
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.
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.
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.