So I have a confession to make - up until this week I had never made or eaten Mars Bar slice. NEVER! It's not the kind of dessert my mum would ever have made as a kid, and up until year 5 I went to a school where we never really had sugar. Carob was our chocolate. So I was just as excited as Tully to make this Mars Bar slice recipe! I was always jealous of the kids who had it in their lunchbox!
We are online learning at the moment so this counts as a maths and food tech lesson lol.
Mars Bar Slice Recipe
Melt the Mars Bars, butter and maple syrup in a saucepan over low heat. Stir continuously until it is completely melted.
Measure and pour Rice Bubbles into a heat proof bowl.
Pour chocolate mixture over rice bubbles.
Mix them until they are fully combined.
Line a 20x20 inch tin and press the mixture into it. All the way to the corners.
Melt the cooking chocolate and pour it over the top of the mixture in the tin. Make sure it reaches all the sides.
Refrigerate for 3 hours.
Slice into squares using a hot, dry knife. I run the knife under hot water for about a minute then dry it. A hot knife will cut through the chocolate without cracking it.
If you want these thinner, then use a slightly larger tin. I shared these on my stories and one follower shared that she makes them with Coco Pops instead of Rice Bubbles. I'm here for it!
Mars Bar Slice Recipe
- 5 Mars Bars
- 3 cups Rice Bubbles
- 1 Tbs Maple Syrup
- 60 g butter
- 360 g milk cooking chocolate
- Chop Mars Bars and melt in saucepan with the butter and maple syrup on low heat. Stir continuously until melted, making sure to scrape the bottom of the saucepan regularly.
- Measure the rice bubbles into a seperate, heat proof bowl.
- Pour chocolate mixture over the Rice Bubbles and combine.
- Press into a lined 20x20 inch cake tin. Make sure to get it into the corners.
- Melt the cooking chocolate. Be careful to stir it regularly so it doesn't burn. You can melt in the microwave or in a heat proof bowl over a saucepan with some water in the bottom. Never heat directly over heating element.
- Pour melted chocolate over the top of the mixture in the tin.
- Refrigerate for three hours, or until set.
- Slice into 16 squares, using a hot, dry knife and then refrigerate.