This gorgeous Mars Bar Slice recipe is SO easy to make! Beware though, they’re incredibly addictive. Your waistline will almost certainly suffer but I guarantee your taste buds will not! Filled with crunchy rice cereal and little pockets of caramel & nougat, then topped off with more chocolate… yeah I know. It’s good. It’s really good! Did I mention that it’s no bake too? I know right?! It literally can’t get any better!
Here is what you will need to make 9 Large Bars or 16 Smaller Bars.
(Recipe adapted from Bake Play Smile)
- 4 x 39g Mars Bars
- 75g Unsalted Butter
- 1 tsp Golden Syrup
- 75g Rice Krispies
- 200g Milk Chocolate*
- 2 x 30g Bars of Caramac, optional
*I recommend using Galaxy for a more ‘Mars Bar’ taste
- 20cm (8″) Square Baking Tin
First thing’s first. Very lightly grease (just so the paper will stick) and line the baking tin with baking paper and set to one side.
Roughly chop 2 and a half Mars Bars and carefully chop the remaining 1 and a half into small chunks.
In a small saucepan set over a low heat, gently melt together the 2 and a half roughly chopped Mars Bar’s with the butter & the golden syrup.
Don’t worry if all the nougat doesn’t melt, but do allow it to cool for a few minutes.
Tip the Rice Krispies & the small chunks of Mars Bar into a large bowl then pour the melted mixture over, stir well.
Firmly press the mixture into the prepared tin.
Pop into the fridge to chill while we prepare the chocolate.
Break the chocolate into a large glass bowl. Reduce your microwave’s power to half and heat the chocolate in 15 second intervals. Stir well between each time.
When the chocolate is about 2 thirds melted, don’t heat anymore. Just stir stir stir! The heat in the bowl will melt the rest. This is the easiest way to temper chocolate in the microwave. Just don’t overheat it.
If you are going to decorate the top with feathered Caramac chocolate, (or even white chocolate if you like) break the bars into a plastic zip lock bag. Melt in the same way as above but just ‘squish’ instead of stir.
Pour the milk chocolate over the krispie base and spread evenly with a spatula.
Snip a corner off the ziplock bag and pipe lines across the top.
Then take a skewer or a knife and drag lines up and down in the opposite direction to which you piped.
It will create a ‘feathered’ look.
Pop the tin into the fridge and leave to set for at least an hour. Overnight is fine too.
Using a warm knife (just run it under a hot tap and wipe dry each time you slice) cut into 9 pieces if you want larger portions or 16 for smaller portions.
Store in an airtight container in the fridge and consume within 5 days.
Safe to say you’re heading to the shops for ingredients now yes? I love this Mars Bar Slice recipe!! It’s worth taking a little time to try and temper your chocolate. That snap from the chocolate really makes these so much more tempting! I’ve struggled to not grab one every time I’ve been in the fridge… Like I said. Your waistline may suffer, but your taste buds won’t!
I hope you enjoyed the post my lovelies, until next time.