MARS BAR RECIPES

Steps:

• Prepare a slice tin by lining with baking paper and set aside.
• In a glass bowl, place butter and Mars Bars. Heat in the microwave for 1 1/2 minutes and remove to stir.
• Pour Rice Bubbles into the butter/Mars Bar mixture one cup at a time mix. Mix until all combined.
• Press into the slice tin with the back of a large metal spoon. Set aside.
• Break the block of chocolate into small squares and microwave for 1 minute and stir for 30 seconds. Heat for 20 seconds more if it doesn't become smooth and creamy.
• Pour the melted chocolate over the Rice Bubbles mixture and spread evenly.
• Cool in fridge until chocolate hardens. Lift slab out of tray with baking paper and place on cutting board.
• Once it is room temperature, cut into squares with a large sharp knife.

Steps:

• Grease a 20cm/8in square, deep-sided tin with butter.
• Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water).
• Add the Mars bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth.
• Remove the bowl from the heat, add the Rice Krispies and fold until coated in the chocolate mixture.
• Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool.
• Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden.
• Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve.