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And then you are left with these lovely chewy bubbly squares.

Revival: Mars Bar Slice

Sweet, Chocolate, Chewy and Bubblicious

This #LetsLunch time we are posting about guilty pleasures. What’s yours?

This is a recipe that has been hidden for more than 10 years. It is from my original handwritten recipe book, and is one of those recipes that (over the years) became invisible.  I am unsure of its origin, and I haven’t made it in years. But when I do, it conjures up memories and tastes of years gone by. A taste of a particular time in life. Perhaps it was a baby’s playgroup where someone shared the recipe? Perhaps it was from a Tupperware party in the early days of marriage? Perhaps it was from the school fete where some clever mother had made trays and trays?

Whatever it is, it is definitely a guilty pleasure. A very sweet slice with a delicious chewy and light texture. Fun for a special (guilty!) treat.

So let’s give it a huge revival.

Mars Bar slice, welcome back to my grown up kitchen!

The original recipe. "Yum".

The original recipe. “Yum”.

INGREDIENTS

3 cups Rice Bubbles (Rice Crispies)
4 tablespoons (75 g) butter
1 heaped tablespoon golden syrup
3 large Mars bars (total weight around 200 g or 7 oz)
150 g (5 oz) bittersweet dark chocolate, melted, for the topping

Rice bubbles ready and waiting in a large bowl.

Rice bubbles ready and waiting in a large bowl.

 

 

Best way to measure if your tin is the right size...

Best way to measure if your tin is the right size…

 

Saucepan, chopped Mars Bars, butter, golden syrup,  heat.

Saucepan, chopped Mars Bars, butter, golden syrup, heat.

 

Stir until melted and smooth.

Stir until melted and smooth.

 

Mix the melted Mars Bars into the rice bubbles and mix well with a wooden spoon or spatula.

Mix the melted Mars Bars into the rice bubbles and mix well with a wooden spoon or spatula.

 

Spoon into your lined baking tin, and flatten.

Spoon into your lined baking tin, and flatten.

 

Make sure the top is as smooth as you can make it, without pressing down too hard. You could actually stop right here, and skip the next layer of chocolate.

Make sure the top is as smooth as you can make it, without pressing down too hard. You could actually stop right here, and skip the next layer of chocolate.

 

 

Melt bittersweet chocolate and pour over the top.

Melt bittersweet chocolate and pour over the top.

 

And then you are left with these lovely chewy bubbly squares.

And then you are left with these lovely chewy bubbly squares.

 

Allow to set.

Allow to set.

I sprinkled with cocoa powder to cover the uneven surface...although it got the thumbs down from my kids.

I sprinkled with cocoa powder to cover the uneven surface…although it got the thumbs down from my kids.

 

Looks pretty though....

Looks pretty though….

 

 

 

Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check back here soon for the others’ posts.

Annabelle‘s Figs and Ricotta With Honey at Glass of Fancy

Anne Marie‘s Breakfast Club Sammy at Sandwich Surprise

Betty Ann‘s Purple Yam Jam at Asian In America

Cheryl’s Crisp Choco Bites at A Tiger in the Kitchen

Emma‘s Homemade Biscuits & Sausage Gravy at Dreaming of Pots and Pans

Grace‘s School Cafeteria Peanut Butter Chocolate Bars at HapaMama

Linda‘s Dark Chocolate Whoopie Pies with Raspberries & Lemon-Scented Cream atSpicebox Travels

Linda‘s Cheesy Puffs at Free Range Cookies

Lisa G‘s Mars Bar Slice at Monday Morning Cooking Club

Lisa K‘s Nutella Cookies at The Little Good Ride

Lucy‘s Velveeta Apple Casserole at A Cook and Her Books

Margaret‘s Ultimate Chocolate Cupcakes at Tea and Scones

Tammi‘s Healthy SPAM at Insatiable Munchies

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9 Responses to Revival: Mars Bar Slice

  1. Annabelle October 12, 2013 at 12:05 am #

    That looks delicious! I have somehow managed to never have a Mars Bar; I’m thinking I need to rectify that.

  2. Betty Ann @Mango_Queen October 12, 2013 at 1:19 am #

    So glad you brought out the recipe after all these years. This looks divine. I can just smell the aroma. I have to make this one. It was fun doing #LetsLunch this month with you!

  3. Sandwich Surprise October 12, 2013 at 3:45 pm #

    These would kill at any bake sale across the country. Also, I would kill for several of these right now, while I’m catching up in the Breaking Bad k-hole. (NO SPOILERS!!!!)

  4. Lucy October 13, 2013 at 10:45 pm #

    I make an indulgent hot chocolate with melted candy bars and I’ll definitely have to give this a try with cereal, too. And I love that Rice Krispies are Rice Bubbles down under!

  5. Margaret October 15, 2013 at 6:14 am #

    Rice Crispy treats with a twist. I never thought of using Mars Bars. What a good idea!! Sometimes I used Peanut Butter.

Trackbacks/Pingbacks

  1. School Cafeteria Peanut Butter Chocolate Bars | HapaMamaHapaMama - October 11, 2013

    […] Lisa’s Mars Bar Slices at Monday Morning Cooking Club […]

  2. The Breakfast Club Sammy, The Edible Version | sandwich surprise! - October 12, 2013

    […] Lisa G.’s Mars Bar Slices at Monday Morning Cooking Club […]

  3. {Let’s Lunch} What is YOUR Guilty Pleasure? | Tea and Scones - October 12, 2013

    […] the Guilty Pleasures of the Lunchers below!Cheryl’s Japanese Crisp Choco Bites Lisa’s Mars Bar Slice Emma’s Homemade Biscuits and Sausage Gravy Grace’s School Cafeteria Peanut Butter Bars […]

  4. Dark Chocolate Whoopie Pies with Raspberries and Lemon-Scented Cream | spicebox travels - October 12, 2013

    […] Lisa G‘s Mars Bar Slice at Monday Morning Cooking Club […]

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