This slice got its name from my eldest son who absolutely loved it and was totally obsessed with James Bond at the time.
Ingredients
For the bond slice
- 125g butter — softened
- ½ cup brown sugar
- 2 eggs — lightly beaten
- 1 teaspoon vanilla extract
- 1 cup flour
- 2 tablespoons cocoa powder
- ¼ teaspoon baking powder
- 2 x 180g packets pink and white marshmallows
For the peanut topping
- 250g dark chocolate
- 1 cup crunchy peanut butter
- 1½ cups rice bubbles
Method
For the bond slice
- Preheat the oven to 150°C (130°C fan bake). Line a 28 x 18cm slice tin with baking paper.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla.
- Sift in the flour, cocoa and baking powder. Mix well.
- Transfer to the prepared tin and bake for 15–20 minutes.
- Cover the top with alternate white and pink marshmallows, then return it to the oven and bake for a further 5 minutes. Leave to cool in the pan.
- To make the Peanut Topping, break the chocolate into a microwave-safe dish, add the peanut butter and microwave in 30-second bursts, stirring between bursts, until melted and smooth.
- Stir in the rice bubbles.
- Spread the Peanut Topping over the cooled marshmallow. Refrigerate until set then cut into pieces.