These Mars Bar Slice Christmas puddings and Christmas wreaths are perfect for class Christmas parties or Christmas Day desserts. They are easy to make, are no bake, and taste amazing! One batch of the recipe makes 24 mini Mars Bar Slice Christmas puddings, and six Mars Bar slice Christmas wreaths.
Mars Bar Slice Christmas Puddings and Christmas Wreaths
Mars Bar slice is a classic dessert that can be made in a variety of ways, and this version using rice bubbles, Mars Bars, butter, and maple syrup is perfect for the holiday season. Shaped into Christmas wreaths using mini doughnut pans, they make a festive and delicious addition to any holiday spread.
To make this version of Mars Bar slice, you will need the following ingredients:
- rice bubbles
- Mars Bars
- unsalted butter
- maple syrup
- white chocolate
- Green and red sprinkles, to decorate
- Spearmint leaves
Begin by melting the butter in a saucepan over low heat, then add the chopped Mars Bars and stir until they have melted and combined with the butter. Add the maple syrup and stir until well combined.
Pour the mixture over the rice bubbles and stir until they are coated evenly. Divide the mixture into the mini doughnut pans, pressing the mixture down firmly to ensure they hold their shape. Refrigerate for at least 30 minutes, or until firm.
Melt the white chocolate in a bowl over a pot of simmering water, stirring until smooth. Drizzle the top of each wreath into the melted chocolate and decorate with green and red sprinkles.
Place the wreaths in the refrigerator until the chocolate has set, then carefully remove them from the pans. Serve and enjoy!
This version of Mars Bar slice is perfect for the holiday season, with its festive wreath shape and delicious combination of flavours. It's easy to make and sure to be a hit with both kids and adults alike.
How to make Mars Bar Slice Christmas Puddings and Wreaths
You will need;
1 batch of my Mars Bar Slice recipe
180g White cooking chocolate (I use Nestle Plaistow because I like it the best)
Spearmint leaves (chopped up)
Mini cupcake tins
Mix up your batch of Mars Bar Slice, following my recipe for all the measurements and steps.
While the mixture is still warm, press it into the tins with the back of a spoon or your fingers. Don't over fill them and smooth them out on top. There is no need to grease or prepare the trays beforehand.
Refrigerate for at least two hours then remove from the tin using a teaspoon to loosen the mixture from the tin.
Melt your white chocolate and then let it cool. (If you use it when it's really hot it will melt into the slice and not look thick and white. So let it cool but not set.)
Once it has cooled, using a teaspoon to place a small scoop of white chocolate on the top of each pudding, then add a red M&M and two pieces of chopped spearmint leaves.
For the wreaths, spread the white chocolate around the top, then add a Jaffa and two pieces of spearmint leaves. Sprinkle the rest of the white chocolate with Christmas sprinkles (I've used mini candy canes and 100's and 1000s).
Refrigerate for another hour until chocolate is set and then store in an airtight container for up to a week.