Obsess Cafe’s Pinky Bar slice
Makes one 30cm2 tin
Base
6 crushed WeetBix
2 cups plain flour
2 Tbsp baking powder 4 Tbsp cocoa
11⁄2 white sugar
2 cups desiccated coconut 250g butter, melted
Caramel
11⁄2 (395g) tin condensed milk 1 cup brown sugar
225g butter
Marshmallow
4 dsp gelatine
11⁄2 cups boiling water 1 tsp vanilla essence 11⁄2 cups white sugar 2 cups icing sugar Pink food colouring
Method
Preheat oven to 180degC.
Place WeetBix in a bowl, sift flour, baking powder and cocoa into bowl and mix together with sugar and coconut.
Add melted butter and mix until combined.
Press into a 30cm by 30cm lined tin. Bake for 10 minutes. Caramel
Bring all ingredients to the boil, stir continuously.
Marshmallow
Gradually add sugar to vanilla, water and gelatine.
Add icing sugar and beat until firm. Halve mixture and add pink food colouring. To assemble
Pour caramel on to the cooked base and bake for another 1015 minutes until caramel has set.
Remove from oven and allow to cool. Top with white marshmallow followed by pink marshmallow.
Set in fridge.
Recipe provided by Leanna Lewis, Obsess Cafe, New World Mosgiel. Recipe requested by Jo Lumix. If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily
Times, PO Box 517, Dunedin, fax 4747422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.