The crispy crunch from the rice bubbles, combined with the sweetness of the melted Mars Bar makes a heavenly dessert.
Did you know that Mars Bar slice was originally created in Australia, and is now a favourite worldwide?
Ingredients
Method
Grease a 19cm square cake pan. Line base and sides with baking paper, extending paper 2cm above edges.
Place Mars Bar, butter and golden syrup in a small saucepan over medium heat. Stir over heat until mixture is melted and smooth (use a whisk to bring the mixture together once melted).
Place Rice Bubbles in a large heatproof bowl. Pour over chocolate mixture, mixing well to combine. Spoon mixture into prepared pan, pressing to compact. Cover. Refrigerate for 2 hours or until just set.
Make Chocolate topping. Place chocolate and butter in a microwave-safe bowl. Microwave on HIGH (100%) for 1 min or until melted and smooth, stirring with a metal spoon halfway through cooking. Spread mixture over top of slice. Stand for 30 mins. Sprinkle with sea salt, if using. Cover. Refrigerate for at least 2 hours or overnight.
Stand slice at room temperature for 15 mins before cutting into squares to serve.
What are the secrets to a great Mars bar slice?
The secret to a perfectly crisp Mars Bar slice is making sure your rice bubbles are as fresh as possible. Although it may be tempting to use the half-empty packet that’s been sitting in the back of the pantry, getting a fresh box will mean your slice is as crunchy as can be.
You may also like:
No-bake Mars bar slice with Caramilk swirl
Salted caramel pretzel bar slice
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