Wendy's Kitchen Table
Rocky Mallow Slice
INGREDIENTS
Base
175g butter
1 tsp vanilla extract
4 Weet-Bix, finely crushed
1 cup flour
1 tsp baking powder
3/4 cup sugar
2 tbsp cocoa
Topping
1 cup boiling water
2 tbsp powdered gelatine
2 cups sugar
1 tsp vanilla extract
METHOD
Preheat oven to 180C/160˚C fan-forced. Line a slice pan with baking paper.
Melt butter and mix in vanilla. Combine dry ingredients in a bowl, pour in the butter and mix well. Press into a 20 x 28cm slice pan and bake for 15 minutes until just firm. Don’t overcook the base as it will be too brittle to slice. Leave to cool.
While the base is cooling make the marshmallow topping.
Dissolve gelatine powder in boiling water. When dissolved add sugar and vanilla essence. Then with an electric mixer beat until stiff peaks and the mixture is thick and fluffy. Spread marshmallow over cooled base and allow to set before cutting into bars.
Rocky Mallow was my favourite slice to make in New Zealand in the 1980’s. I have still got my original recipe book where I would handwrite all my favourite recipes. Every Saturday morning from about 10 years of age I would bake 2 or 3 things for the cake tins for the week ahead. I remember making Rocky Mallow a lot and dying the marshmallow all different colours. I think the original recipe used peppermint essence and a few drops of green food colouring for the marshmallow. I am not a fan of peppermint but if you are give it a whirl. This slice is all about texture, the crunchy base and the fluffy soft marshmallow.
Did anyone else make this slice in the 1980’s?