Tis the season to be jolly and we all know the most effective way to be jolly is to eat lots of naughty foods. This festive season I’m making us a few different snacks that we can give us gifts, take to bring-a-plate parties and just generally binge on while we watch Christmas movies. Feeling full of motivation this week I made a recipe I’ve long lusted after; Mars Bar Slice.
It’s really simple to make (the hardest thing is not eating the ingredients before you’ve made it) and with the appropriate adult supervision it’s a great one to make with the kiddos.
Melting the malt layer of the Mars Bars takes forever – so be prepared to be standing at the stove stirring for awhile. (I listened to The Bugle podcast while standing at the stove. John Oliver has to be one of my favourite finds of 2015!)
A tip to the wise – do not use a metal bowl for mixing the melted mixture and Rice Bubbles. I did and burned my hand when I went to hold the bowl to mix everything together – remember metal conducts heat! Doh!
Also, taking a few minutes to run a knife through the slice before everything sets is time well spent when it goes hard as a rock and you need to divide it up. I would recommend erring on the side of petite portions when you’re cutting it up, especially if you’re going to be sharing it, as I’m sure it’s probably a little too sweet for some people.
I think if I was to make it again I’d probably use 8 Mars Bars instead of 6 to try and get more of that caramel chewiness throughout the whole slice. (Don’t be surprised when I’m diagnosed with diabetes!)
Mars Bar Slice
6 Mars Bars
3 tbsp Golden Syrup
250g unsalted butter
9 cups of Rice Bubbles
400g Cadbury Milk Chocolate Melts
1. Dice Mars Bars and add these to a medium size saucepan with the Golden Syrup and unsalted butter. Melt over a medium heat until completely dissolved. Stir the mixture regularly to avoid burning. (The Mars Bars will take forever to have their malt layer melted – just keep stirring!)
2. Put 9 cups of Rice Bubbles in a large bowl (not metal if you can avoid it) and pour the melted mixture over the Rice Bubbles. Mix well to combine all ingredients.
3. Line a large baking tray with aluminium foil. Pour Rice Bubbles mixture into baking tray and using either the back of a spoon or your (clean) hands flatten the mixture into an even layer. (You really need to make sure the Rice Bubbles are compressed so when it sets it holds together.) Put aside.
4. Melt the Cadbury Milk Chocolate Melts until a smooth consistency. (I use a small saucepan with a small amount of water in the bottom and then put a metal mixing bowl in place of the lid and melt the chocolate this way – stirring with a wooden spoon only.)
5. Once the chocolate is melted pour it on top of your Rice Bubble mixture and spread evenly with the back of a spoon.
6. Before slice has set use a sharp knife to cut slice into portions (leaving it in the tray to set) this will help you later on when it’s set hard.
7. Put in fridge to set.
Serves: Makes approximately 24 pieces.
Note: Store in an airtight container and consume within 3 days.
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