INGREDIENTS
- 115 g Butter or Margarine
- 230 g Mars Bars (roughly chopped)
- 130 g Rice Crispies
- 250 g Milk Chocolate
INSTRUCTIONS
- Line a 11x7 inch baking tray with some greaseproof paper and set aside.
- In a large bowl, melt the butter/margarine and Mars Bars over a bain marie or in short bursts in a microwave. Use the back of a spoon/spatula to break up the nougat, as this won't melt as well - don't worry about lumps though, it won't be perfectly smooth.
- Add the rice crispies to the melted ingredients and mix well, ensuring all are coated.
- Tip into your prepared baking tray and push down with the back of a spoon/spatula, ensuring an even finish right into the corners.
- Melt the milk chocolate over a bain marie or in short bursts in the microwave before spreading over the top of your rice crispy base.
- Place into the fridge to set for at least a few hours or ideally overnight. Cut into your desired portion sizes to serve.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- For full ingredients information and substitutions, please see the Ingredients Explanation above.
- If using full sized Mars Bars (51g) you will need a little under five Mars Bars. If you are using multi-pack Mars Bars (usually about 40g each) you will need about 6 Mars Bars.
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