Mars Bar Slice

    (4)
    35 minutes

    This delicious recipe is a guilty pleasure of mine. Enjoy a chewy crunchy caramel base with a rich chocolate ganache over the top that melts in your mouth... You can also do all the melting/heating in the microwave, but it's never quite as good!

    chorazy

    Queensland, Australia
    18 people made this

    Ingredients
    Serves: 20 

    • 4 cups rice bubbles
    • 300g mars bars (chopped)
    • 100g butter
    • 250g cooking chocolate (preferably dark)
    • 1/3cup cream

    Directions
    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Melt butter on stove.
    2. Add chopped mars bars to melted butter, keep on low heat and continue to stir until completely melted (mixture will come together to become a sticky caramelly texture when ready).
    3. Stir through rice bubbles.
    4. Line medium/large lamington pan (or casserole dish) with baking paper, then press mars bar bubble mix into pan (while mix is still warm)
    5. Heat cream in saucepan until just beggining to boil/simmer.
    6. Add chocolate (chopped) to cream and continue to stir over heat as it melts.
    7. Remove from heat when all chocolate is melted and mix is smoothly combined.
    8. Stand for 5-10minutes to allow to thicken then whisk ganache until smooth thick and rich (don't worry if it's still quite runny, it will set in the fridge).
    9. Pour/spread evenly over marsbar slice.
    10. Refridgerate for an hour or so (or until ganache has set).

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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (5)

    marly88
    by
    2

    i prefer milk chocolate on top but this is a great recipe !!!  -  16 Aug 2009

    1

    I add baby marshmellows through the mixture and tastes delicious sort of like rocky road  -  07 Mar 2012

    by
    2

    Delightful! I also 'tweaked' things by swapping the topping and added 500g of chocolate orange pieces broken up into small pieces, sprinkled them over and pressed them into the Rice Krispie mixture... mmmmmm xxxx  -  17 Jun 2013  (Review from Allrecipes UK & Ireland)

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