Description
A no-bake, iconic, Aussie kid’s favorite… The humble Mars Bar Slice.
Ingredients
Scale
Mars bar base
- 140g rice bubbles
- 8 Mars bars
- 75 g unsalted butter
- 1/4 tsp sea salt flakes
Chocolate Top
- 150g dark 58% chocolate
- 150g milk chocolate
- 30g unsalted butter
- Pinch of salt flakes
Instructions
- Prepare the baking tin by greasing it with baking spray, lining it with parchment paper, and lightly coating the lined pan with baking spray again.
- In a large bowl, add the rice bubbles and pop them aside.
- In a small saucepan, combine the Mars Bars (roughly chopped up) and unsalted butter. Melt on low heat, stirring continuously until the mars bar mixture is melted and incorporated. Add to the rice bubbles in the large mixing bowl and gently stir through, being sure to fully coat the rice bubbles. Pop everything into the prepared tin and smooth it over with the back of a spoon. Make sure it’s quite compacted, otherwise it will fall apart when it’s cut up. Leave at room temperature for 30 minutes to settle and set a bit.
- In a microwave-safe bowl, place both dark and milk chocolate broken up into small chunks. Pop in the microwave and melt in 20 second bursts until the chocolate is fully melted. Be sure to stir in-between to ensure the chocolate doesn’t burn. Add a pinch of sea salt flakes and stir through. Spread the melted chocolate in an even layer over the slice. Pop in the fridge to cool for 1 hour.
- Slice and serve.
Notes
This recipe should be stored in an airtight container, in the fridge for up to 5 days.
To cut up a chocolate-topped slice, ensure your knife has been run under hot water for a minute and wiped clean. By doing this the chocolate topping will melt under the heat of the knife, giving a clean cut.
Nutrition
- Serving Size: 1 square
- Calories: 239
- Sugar: 19.4 g
- Sodium: 195.8 mg
- Fat: 13.9 g
- Carbohydrates: 26.3 g
- Protein: 1.4 g
- Cholesterol: 15 mg