Bond slice




Prep Time


Cook Time

This slice got its name from my eldest son who absolutely loved it and was totally obsessed with James Bond at the time.



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


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.