Wednesday, 17 September 2014

Easy, no-bake Mars bar slice



I have a confession to make: I'm a fan of mumsy-70s-style home bakes. 

This includes all manner of retro things such as caramel slice, hedgehog slice (which my mum used to buy to put in my lunch box for school - I loved those lunch days!) and the Mars bar slice. I wasn't even born in the 70s but I can definitely appreciate the recipes! 

This recipe couldn't be easier - just three ingredients go into making this extra chewy, sticky treat. Invented, they say, by the Aussies (yay! Go team!) and enjoyed by all who have come across it, it's our chocolatey, caramelly take on the famed rice crispy treats. In my opinion, this one wins!

While it's certainly not diet food, that's not going to stop me making and eating it every once in a while!

The original recipe comes with a chocolate topping, however I usually skip this step as it's fine without it for eating at home. The extra chocolate layer does, however, class it up a notch so if you're serving this for a special occasion, I would add this step back in.






Mars bar slice

Makes a double recipe, enough to fill a square cake pan. 
Ingredients:

180g unsalted butter, roughly cubed
400g Mars bars™ (or equivalent), roughly chopped
6 cups Rice puff cereal (i.e. Rice Crispies™/Rice Bubbles™) 
Optional topping:

200g milk chocolate, chopped roughly
30g unsalted butter, roughly cubed

Melt the butter and chopped Mars bars over a low heat. 
While that's melting, line the bottom of a high-sided cake pan with greaseproof baking paper (any shape will do, however square/rectanglar is traditional) and grease the sides with a little butter to prevent sticking. Prepare a large mixing bowl and measure out your Rice puffs into it. 
Gently whisk your melting mixture until it comes together. It will look curdled and separated at first but should whip together to a creamy mixture. Remove from the heat immediately and pour on to the rice puffs. Fold the mixture until all puffs are evenly coated. Pour the finished mixture into the prepared cake pan and smooth into the corners and smooth the surface with a rubber spatula. 
If using the optional topping, melt together the butter and chocolate in a bowl over simmering water until combined. Pour evenly over the smoothed rice puff mixture. 
Refrigerate until set. Then flip it out on to a chopping board and cut into portions.

Keeps, refrigerated, in an airtight container for up to a week (if it lasts that long!) 
I've also substituted Snickers bars turning them into peanut butter caramel bars which is really really good too. 

 Recipe adapted from Australian Woman's Weekly; ACP Publishing Pty. Ltd. 'Cakes & Slices' p. 105, 1994 edition, actual recipe title "Choc-topped Crunchy Slice".














1 comment: