You know, I’d like to just open this post by saying that mars bar slice kicks chocolate crackles’ arse. If there was ever a fight to the death (a fight of deliciousness, that is) between treats containing rice bubbles, there would be no contest. Maybe it has something to do with copha, that gritty vegetable shortening that holds a chocolate crackle together (ew). Or maybe it’s the contrast between chewy/crunchy/salty/sweet that mars bar slice has. And if melting down a a shitload of mars bars and butter doesn’t seem decadent enough, maybe it’s that extra layer of chocolate on top that really seals the deal.
Whatever the reason, mars bar slice is the eternal crowd pleaser. Unless your’e diabetic. Or lactose intolerant. or don’t like chocolate. OK well, let’s just say we’re in a crowd of sweet tooths with no discernable allergies.
Mars Bar Slice from Exclusively Food
270g Mars Bars
1 1/2 tablespoons (30ml) golden syrup
3 3/4 cups (120g) rice bubbles
For the topping:
225g milk chocolate
Grease a 16cm by 21cm baking tray/pyrex dish, or anything roughly that volume.
Place butter, Mars Bars and golden syrup in a saucepan over medium heat. Stir constantly with a whisk. You will know when it’s ready as not only will the lumps of nougat melt, but the whole mixture will suddenly gel together, thicken and become smooth and homogeneous. Turn off the heat.
Add the rice bubbles to the Mars Bar mixture and gently stir to combine, trying not to crush the rice bubbles.
Melt the chocolate and butter in the microwave, stirring every so often until smooth and liquid.
Press mixture firmly into the greased pan. Spread slice with topping and refrigerate overnight.
To loosen the slice, fill your sink with boiling water and place the slice, in its tray in the sink for a couple of minutes to loosen it. Turn it out onto a chopping board and slice to the desired sized pieces, dipping a sharp knife in a cup of boiling water in between slices. the slice will be quite hard, either wait 10 minutes or cut with a sawing motion. Store in an airtight container in the refrigerator.
Tip: You could use baking paper rather than greasing the pan, this will be a hell of a lot easier as long as you have some overhang.
Want to know more about the death by chocolate blog hop? Find out more more over at The Hungry Australian.
Popular posts this month…
- Amaretti – The no-fuss treat posted on November 18, 2010
- 5 tips for perfect espresso posted on November 23, 2010
- Rich Portuguese Custard posted on November 29, 2010
- Desert Island Potatos posted on December 3, 2010
- Sri Lankan Spinach with Coconut posted on December 10, 2010
- The quest for Mex part 1 – Mexican Red Rice posted on December 17, 2010
- The quest for Mex part 2 – Feisty Chicken Burritos posted on December 21, 2010
- Italian Paneforte with an Aussie twist posted on December 24, 2010
- No more shit #travelcoffee and #workcoffee
- Why I write and four ace bloggers who do it better
- The five best things I ate in London
- Shoreditch is awesome, airports are not
- I quit sugar? Do I bollocks.
- Cubao Street Food, Alexandria
- The Reformatory Caffeine Lab, Surry Hills
- Brewtown Newtown
- Stay caffeinated over Christmas
- Gumption by Coffee Alchemy, Sydney CBD
This work is licensed under a Creative Commons Attribution-NonCommercial 2.5 Australia License.
Disclaimer:All opinions in this blog are mine, an everyday, real-life person. I do not accept payment for reviews and nor do I write sponsored posts. I do not endorse the content of the comments herein. From time to time I give away products and experiences to my readers, all competitions have completely arbitrary rules, all decisions are final and all prizes awarded as I see fit.