Mars Bar Slice

Everyone loves a Mars Bar and this super quick easy recipe is a great sweet treat to rustle up in a hurry. 

Ingredients

▢75 g (⅓ cup) butter

▢150 g Mars Bars chopped

▢1 tbs (20g) golden syrup

▢3 cups (90g) rice bubbles or any puffed rice

▢250 g (1 ⅔ cups) milk chocolate

▢1 tbs (20g) coconut oil or vegetable oil (optional)

Step 1 - Melt

Chop the Mars Bars into small chunks, add the butter and golden syrup and melt in a heatproof bowl in the microwave on low heat (or on the stovetop/Thermomix).

Note: The Mars Bars will not melt entirely - they will still be a little chunky which gives the slice a delicious texture and taste.

Step 2 - Mix

Add the remaining chunks of Mars Bar pieces and the rice bubbles (rice krispies) and stir through with a metal spoon. The liquid will cover the rice bubbles making it a sticky mixture.

Step 3 - Press Into Tin

The trick to the perfect Mars Bar slice is to press the mixture very firmly into a prepared baking paper lined rectangular slice tin (approximately 18cm x 22cm).

I recommend either pressing the mixture down with a round glass or placing a tin of the same size on top and pressing down firmly until there's no loose rice bubbles remaining.

Step 4 - Add The Melted Chocolate

You can melt the chocolate in the microwave or on the stovetop (or in a Thermomix).

I recommend using cooking chocolate or chocolate baking melts as they melt easier.

See my tips for melting chocolate in the microwave here.

Step 5 - Refrigerate

It's important to allow the slice to set in the fridge before attempting to cut it.

If time allows, it's best to leave it in the fridge overnight before cutting. If you're pushed for time, refrigerate for at least 3-4 hours.

Recipe Tips

• You can melt the butter, golden syrup and Mars Bars in the microwave, on the stove-top or in a Thermomix.
• Make sure you use a fresh box of rice bubbles or rice krispies - this will ensure your slice is crispy and crunchy!
• The Mars Bars will not melt completely but will remain in small chunks - this is fine and gives the slice it's classic chunky texture.
• Press the mixture firmly into a greased and lined baking tin. The mixture needs to be pressed down very firmly so that it doesn't break apart when you cut it.
• Adding coconut oil or vegetable oil to the milk chocolate will help it to stop from cracking when sliced. 
• Leave in the fridge to set for a minimum of 3-4 hours (overnight is best). 
• Take the slice out of the fridge 30 minutes before cutting to allow the chocolate to soften slightly. 
• Use a small serrated knife to cut through the chocolate layer and then through the rice bubbles layer.