Mars Bar Slice Recipes

MARS BAR SLICE

Steps:

• Grease a slice tin (around 27 x 17cm) with butter and then line with baking paper, leaving extra on each side (to pull the slice from the tin once cooked).
• Measure rice bubbles into a large mixing bowl.
• Break mars bars into pieces with your hands and put into a saucepan. Add butter and golden syrup.
• Place saucepan on low heat while stirring to combine.
• Keep stirring until the mixture reaches a smooth, runny consistency. Use a whisk to stir the mixture towards the end of the process to help get that completely smooth consistency. The mixture should resemble melted chocolate, with no lumps.
• Add mixture to rice bubbles and stir quickly to combine.
• Spread out mixture in the slice tin, spreading evenly to the edges and then pressing into the tin firmly with the back of a metal spoon. Place in fridge for 1/2 hour.
• Melt chocolate in the microwave using 20 second bursts. (check and stir after each burst).
• Pour melted chocolate over the slice and angle tin from edge to edge to help chocolate reach each side and corner of the slice tin.
• Place in fridge for 15-30 minutes. Ideally, the chocolate shouldn't be completely set when cutting (it will crack as you're cutting if it's too hard). Alternatively, if you've left the slice in the fridge for longer just let the slice rest at room temperature for at least 20 minutes before cutting into squares.
• Remove slice from tin by lifting edges of baking paper, cut into squares and return to the fridge.

MARS BAR SLICE

Steps:

• Line an 8-inch square pan with baking or parchment paper.
• In a medium saucepan, add butter and Mars Bars. Place on a medium-low heat and gently stir until mixture is melted and combined. The mixture will look a little lumpy and won't ever be completely smooth - this is fine.
• Tranfer mixture to a large mixing bowl. Add rice cereal and mix to combine - working quickly.
• Pour mixture into prepared baking pan. Use the back of a spoon to press the mixture into one even layer. Pop in the fridge to set for at least 1 hour.
• To serve, melt milk chocolate in the microwave until melted and smooth. Pour over slice and smooth out into one even layer. Place in the fridge for 30 minutes to set. Slice into small squares to serve.

ULTIMATE MARS BAR SLICE

Steps:

• Grease a 9 x 9 pan with butter.
• On low heat in a medium saucepan, combine Mars Bars (or Milky Ways) and 1/2 cup Butter.
• Stir constantly until the mixture is smooth and melted.
• Remove from heat and fold in Rice Bubbles / Rice Krispies
• Press into the 9 x 9 pan.
• In a small saucepan, melt together the Chocolate Morsels and 1/8 cup Butter
• Once melted, spread over the top of the Rice Bubbles / Rice Krispies mixture in pan.
• Refrigerate until chocolate is set.
• Slice, serve and enjoy!

MARS BAR & MARSHMALLOW SLICE

Steps:

• Line a 20cm square cake tin with baking paper.
• Place the Mars bars and butter in a small saucepan and melt over low heat, stirring constantly.
• Combine the rice bubbles and marshmallows in a large bowl then add the melted chocolate mix. Stir quickly to coat the dry ingredients with the chocolate but don't over-mix as the marshmallows will melt slightly due to the heat of the chocolate.
• Spread mixture over the base of the cake tin then scatter coloured sprinkles over the top.
• Place in the fridge to set.
• When set, cut the slice into squares.

MARS BAR TRAYBAKE

Steps:

• Lightly grease a 15cm (6in) shallow square tin.
• Cut the Mars bars into thin slices and put in pan with 75g of butter. Leave on low heat until melted, then beat till smooth.
• Stir in the rice crispies. Chill for an hour, (till set).
• Next put the chocolate and butter in a bowl and melt over hot water on a low heat and spread ontop.