Ingredients
Units
Scale
- 85 g (approx.) - 3 cups Rice Krispies or other puffed rice cereal
- 52 g x 3 Mars Bars, chopped and divided
- 75 g butter
- 5 ml - 1 tsp golden syrup
- 200 g baking chocolate or chocolate chips
Instructions
- Add 75 g butter, 1 tsp golden syrup and 2 of the Mars Bars, chopped, to a saucepan.
- Warm over low heat, stirring often, until everything has melted together and looks smooth. Don’t let it boil.
- Remove the saucepan from the heat and stir in 3 cups Rice Krispies until they’re evenly coated.
- Add the remaining Mars Bar, chopped, and give everything a quick stir. A few little chunks of Mars Bar are exactly what you want here.
- Line an approximately 20 cm square baking tin with cling film, leaving a bit of overhang so the squares are easy to lift out later. Tip in the mixture and press it down firmly and evenly. Use the back of a spoon or lightly dampened fingertips for this part.
- Refrigerate for about 30 to 45 minutes, or until the base feels firm enough to support the chocolate topping.
- Melt 200 g baking chocolate or chocolate chips gently in the microwave in short bursts, stirring between each one, or place it in a heatproof bowl over a saucepan of gently simmering water. Stir until completely smooth.
- Spread the melted 200 g chocolate evenly over the chilled Mars Bar base.
- Return the tin to the refrigerator for at least 1 hour, or until the chocolate is fully set. Give it the full chilling time if you want clean slices rather than chocolate that smears everywhere.
- Lift the slab from the tin using the cling film. Let it sit at room temperature for about 5 minutes, then use a sharp knife to cut it into 16 to 20 squares. For cleaner cuts, warm the knife under hot water, dry it well, then slice.
Notes
Prepared, tried, and tested by Preshana
