I know it says recipe at the top there, but I swear this more of an assembly job than a recipe. The amounts I’m giving here fill a large disposable metal baking tin that you can find in all good supermarkets as although I reuse them the cooled and set cake is much easier to get out than if it was in a cake tin. You can, however, make it in a smaller tin and in that case I would suggest halving the amounts shown here.
Time:
20 minutes prep and at least two hours to set
Ingredients:
- 6 mars bars
- 1oz butter/margarine (or vegan spread) for every mars bar used – just not Flora light (it splits) plus a little extra for greasing the dish
- approx 6oz of Rice Krispies (if you want more add more)
- 8oz melted chocolate (whichever brand/kind is up to you)
If using a smaller cake tin I would suggest halving this, although you could pop it in some muffin cases and leave to set with some of the chocolate on top. It’s also very tasty eaten straight without the chocolate while it’s still warm!
Method:
- Measure out the butter and put it in a large saucepan.
- Liberally grease your chosen cake tin – otherwise it will set like concrete!
- Chop up the mars bars and then add to the pan with butter and melt on a medium heat (takes about 10mins)
- While these are melting break up the chocolate and add to a heatproof bowl
- Place the bowl over a pot of simmering water until it is melted (if this is finished before everything else turn the pan off and it will stay warm)
- Mix the Rice Krispies into the melted butter and mars bars
- Pack into your chosen tray and pour the melted chocolate over the top into one lovely layer.
- Leave to cool and then release from tin and cut into your desired size of pieces – depending on who is cutting it we get approx 18 pieces out of it.
- Store in an airtight container and they do last for a few days (if you can resist that is).
I’d love to know how you get on with this one and how you like it.
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