Mars Bar Slice (No-Bake)

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I’ve been making this for a few years now, and it’s one of the things that I could probably eat the whole tray of in one sitting! I try to pace myself , but sometimes I can’t help it!

Mars Bars are rich and can be rather sickly, but mixing them with rice bubbles gives (in my opinion) the perfect mixture of sweetness and crunch! And, with only 4 ingredients, it’s as easy as pie!

Ingredients
Approx 200gm Mars Bars (the best way to get this is the buy one of the 12-packs of the mini ones – at 18 grams each, that’s 11 for the slice and 1 for you!)
90 grams Butter
3 cups Rice Bubbles
250 grams Cadbury Milk Chocolate Buttons (or Nestle Melts, or Cadbury Dairy Milk chocolate)
Additional 25 grams Butter (optional)

Line a square cake tin with baking paper.
Chop the Mars Bars into small pieces – the smaller you chop, the easier they melt!
Chop butter, and put with Mars Bars into a medium sized saucepan.
Over a low heat, while mixing with a metal whisk, melt the butter and Mars Bars. It will go through a few stages – the butter will melt quicker than the rest of the mixture, and then the chocolate and caramel, leaving a watery chocolate with lumps of nougat floating in it. Once the nougat has melted it will look like it has separated – continue mixing until the thick nougat and the butter have come back together in a thick, cloudy caramel.
Remove the caramel mixture from heat, and add Rice Bubbles. Mix with a silicone spatula. Once combined, press into the lined tin.

Melt the chocolate in a microwave safe bowl, in the microwave 30 seconds at a time, stirring in between until all buttons are melted. (You can add the additional 25 grams of butter to the chocolate if you would prefer the topping on this slice to be slightly less firm than solid chocolate – if you add butter melt together and mix until combined.)
Pour the chocolate mixture on top of the slice tin, and spread around (I do this by lifting up the tin and leaning it side to side to spread without a knife).

Refrigerate until set, and cut into small squares. Keep stored in an air-tight container for up to a week in fridge (however I guarantee it will not last this long)!

Notes: To make in a slice tin (as opposed to a cake tin) use 1 and a third of the mixture (265gms Mars Bars, 120gms Butter, 4 cups Rice Bubbles). Same amount of chocolate for topping is sufficient.
American’s – I would suggest substituting ‘Milky Way’ bars!

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