This was one of my first ever posts as an online food blogger & one that the Mr said was one of his fave sweet treats. So I thought I would revisit it and give it a bit of a face lift. To be honest, it deserves it!
Here is what you will need to make about x12 small bars.
- 3 Standard sized Mars Bars
- 60ml Double Cream
- 90g Rolled Oats
- 125g Plain Flour
- 5 tbsp Soft Light Brown Sugar
- 1/2 tsp Bicarbonated Soda
- 1/2 tsp Salt
- 140g Butter
- 100g Chocolate, chopped (Or Chocolate Chips)
Line a 20cm (8″) square baking tin with parchment/baking paper. Do so by measuring out a large square that is equal to the length, width & sides of the tin – all the way around. Then cut one slit in each corner so you can fold them into the tin. (as per the pics below.)
Break up 2 of the 3 mars bars and put into a saucepan along with the cream. Over a low heat, stir until its all melted and smooth. Leave to one side to cool whilst you prepare the rest of the ingredients.
Preheat your oven to 200°C/Fan 180°C
Meanwhile, chop up the last Mars Bar & the 100g bar of chocolate into largish chunks and put in the freezer whilst you make the flapjack. This will make sure that you end up with chunks of Mars Bar & chocolate in the centre rather than just melted goo. (which, to be fair, sounds delicious but it’s worth it – trust me!)
To paint a picture, imagine little pockets of chunky chocolate accompanied by gooey segments of melted caramel & nougat …. yeah, you get the imagery … : )
Sift the flour into a large bowl. Then add in the oats, light brown sugar & salt & give it a mix. Cube up the butter and rub into the flour mix with the tips of your fingers until it forms a crumbly dough.
Now press half the mixture into the prepared baking tin and pop into the oven for about 15-20 minutes until it’s a beautiful golden brown.
Leave too cool for about 10-15 minutes, then remove the chopped Mars Bar/chopped chocolate from the freezer and randomly scatter along the cooked flapjack base.
Pour over the mars bar mixture – if it is too thick after cooling, simply add a little more cream to loosen up the mixture.
Next step, press the remaining oat dough onto the top of the mixture. It’s potentially a little bit messy, but if everything is as cool as it should be (cucumber style…) it shouldn’t be toooo messy!
Pop this bad boy into the oven for about 20-25 minutes until lovely and golden on top. (Rotate half way to ensure an even bake.) Allow to cool in the tin for at least 15-20 minutes then transfer to a wire rack to cool completely before slicing into bars.
And there you have it sports fans – the Mars Bar Oat Bar! It’s quite beautiful isn’t it? It’s nowhere near as sickly as I imagined it to be. In fact, it’s actually quite moreish. I can kinda’ see why the Mr requested me to make it again. NOM!
Hope you enjoyed the post my lovelies!
Misd KitchenMason
