Peanut Butter Rocky Road Slice

A chocolate shortbread base piled  high with gooey marshmallow, chocolate, peanuts and coconut.

Ingredients:

For the base:

• 8 tablespoons (115 grams) butter
• 4 tablespoons sugar
• 1 egg
• 1 cup (150 grams) all purpose flour
• 1 teaspoon baking powder
• 3 tablespoons of cocoa

For the topping:

• 1/2 cup (150 grams) condensed milk
• 1/2 cup (140 grams peanut butter
• 1 cup (140 grams) roasted salted peanuts
• 1 cup (70 grams) chopped marshmallows
• 1 cup (170 grams) chocolate chips – any mix of dark and white
• 1/2 cup (25 grams) coconut chips

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• An 8 inch square shallow pan lined with baking paper

Directions:

Preheat the oven to 180C (350F). Line an 8 inch square shallow pan with baking paper and set aside. To make the base, cream the butter until light and fluffy. Add the egg and beat well. It will probably separate a bit because of the proportion of egg to butter – just give it a good couple of minutes until it’s fairy well combined. Add the sifted dry ingredients and mix on low until a soft dough forms.

Press the dough into an even layer in the bottom of the pan and smooth it out as best you can with the back of a spoon.  Bake for 10 minutes, the top should be starting to look dry and it will have risen a little bit.

While the base is in the oven we can make the topping. Measure out all the marshmallows, peanuts, chocolate chips and coconut into a large bowl. In a microwave safe bowl or jug slowly heat the condensed milk and peanut butter together just until they can be easily mixed together – it should only take around a minute. Stir in the vanilla. The mixture doesn’t want to be too hot or it will melt the chocolate and marshmallows when the topping is mixed together. If it feels a little warm, let it cool before adding to the dry ingredients.

I know it’s not looking very pretty right now, but trust me. When the base comes out after it’s first bake, spread the topping over the base and smooth the top as best you can. Your might need to use your hands.

Pop it back in the oven for another 15 minutes until the marshmallows have collapsed and there are toasty edges and spots here and there.

Leave the slice to cool completely in the pan before removing and cutting into 16 squares.

 – This addictive slice will keep well in an airtight container for up to a week – 

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