Now onto baking - I have an utter obsession with tray bakes and bars right now, I think it's the ease of throwing them together and the fact I can wrap them for the kids lunchboxes that's appealing to my motherly nature. My pinboard is FULL of tray bake bar recipes that I'm itching to try out!
Now, Mars Bars - I'm actually relatively new to the idea of using mars bars in crispy cake recipes and what a genius idea it is! All the caramel, chocolate and nougat melts beautifully into a gooey sticky mess which pairs so well with the rice krispies and it makes for such a quick sweet treat.
I bought one of the 5 packs of Mars Bars but 2 MYSTERIOUSLY disappeared so I only used 3 of the 58g bars and that was more than enough. Most recipes I found online used 5 bars but I don't think you need that much - especially if you're using the chocolate coating on top. (recipe and method below)
|Heat your mars bars and butter low and slow if using a microwave|
|There is nothing more therapeutic than bashing rice krispies up!|
|I lined my 8" square tin with greaseproof paper|
|Chocolate poured over - looking yummy!|
- 3 Mars Bars
- 75g butter
- 75g Rice Krispies or any rice cereal
- 150g good quality chocolate (I used half white and half milk chocolate to use up leftovers)
- 8" square tin lined with greaseproof paper
- Pour your Rice Krispies into a bowl - I like to give mine a bash with a rolling pin as it helps keep the bars nice and compact which keeps them dense and gooey (and it's a great tension reliever)
- Heat the Mars Bars and butter in a microwave until melted - slow and low! You don't want to overheat your mars bars as they'll seize up so check you mix every 15 seconds.
- Pour over your Rice Krispies and mix together with a spatula.
- Press the mixture into an 8" square tin lined with greaseproof paper.
- Melt the chocolate and pour over the mixture, chill in the fridge for at least an hour then cut into small squares. I swirled my chocolate as it was a combination of milk and white which gave it a lovely finish!