KELLOGS RECIPES RECIPES

Steps:

• Place carrots in a saucepan and pour in just enough water to cover.
• Bring to a boil and simmer until carrots are tender (about 10 minutes).
• Drain water from pan.
• Add butter and brown sugar to the carrots and stir to dissolve.
• Simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring).
• I like to sprinkle with a little salt when serving.

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.