This deliciously easy sweet recipe for Mars Bar Slice is super quick to throw together! The combo of crispy rice bubbles with chewy Mars Bars is simply perfection!
Mars Bar Slice is one of the favourite recipes that mum used to make for us kids (she ironically got the recipe from a Weight Watchers meeting – go figure!). My mum didn’t make it often, maybe a few times a year, but it was then one of the first recipes that I learned to make, because it was so easy and we didn’t have to turn the oven on for it.
For years, I thought that it couldn’t only be made with Kelloggs Rice Bubbles, but you can make it with whatever you can grab – these days I go for the home brand option because it’s cheaper, and I’m all for that.
How to make Mars Bar Slice
STEP ONE: Prepare a lamington tin (24cm x 34cm) by lining it with baking paper.
STEP TWO: Place the butter, golden syrup and Mars Bars into a saucepan, and melt over medium heat. To breakdown the nougat in the Mars Bar you’ll need to push them around using the back of a spoon.
STEP THREE: Place the rice bubbles into a large bowl. Pour over the melted butter mix, and stir to combine. Press in the rice bubble mixture into the prepared tin and place it in the fridge for 30 minutes to set.
STEP FOUR: Break the chocolate into a microwave-safe bowl, and melt the chocolate in the microwave (I like to do it in 30 second bursts so not to burn the chocolate). Pour the melted chocolate over the rice bubble mixture, and smooth over. Place back in the fridge and set for 30 minutes, and cut into squares.
Mars Bar Slice
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 24 1x
Ingredients
4 x 65 g Mars Bars, chopped
100 g butter
2 tablespoons golden syrup
3 cups Rice Bubbles
200 g milk chocolate
Instructions
- Prepare a lamington tin (24cm x 34cm) by lining it with baking paper.
- Place the butter, golden syrup and Mars Bars into a saucepan, and melt over medium heat. To breakdown the nougat in the Mars Bar you’ll need to push them around using the back of a spoon.
- Place the rice bubbles into a large bowl. Pour over the melted butter mix, and stir to combine. Press in the rice bubble mixture into the prepared tin and place it in the fridge for 30 minutes to set.
- Break the chocolate into a microwave-safe bowl, and melt the chocolate in the microwave (I like to do it in 30 second bursts so not to burn the chocolate). Pour the melted chocolate over the rice bubble mixture, and smooth over. Place back in the fridge and set for 30 minutes, and cut into squares.
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