The personal stories and adventures of a nerdy food lover.

Mmmmmmmars Bar slice

Now that the weather is finally warming up and I can feel summer is on its way, I’m starting to think about foods that I can easily share and transport to the many social gatherings that end up filling my diary this time of year.  For those who know me, know that I have an affinity for anything sweet so it would be no surprise to them that I’ve made a Mars Bar slice this weekend. Ever since I decided to make a Mars Bar slice I haven’t been able to stop thinking about its ooey, gooey, chocolatey goodness with a hint of snap, crackle and pop. I can tell you right now that there is not much of the slice left, and I only made it yesterday.  It is completely and utterly moreish.  So, if you plan to make this slice to take to a social gathering; you better have a strong resolve because it will be hard not to eat all of it before you can share it.  This recipe makes about 24 individual portions.  Note: Before serving, leave the slice out to warm up if you have had it in the fridge.  If the slice is too cold, it will be very hard and won’t be chewy.

Mmmmmmmars Bar slice
50g butter (Western Star Chef’s Choice Unsalted butter)
4 Mars Bars (53g), finely chopped
3 cups (60g) rice bubbles
200g dark chocolate, broken into pieces (Plaistowe Premium Dark Cooking Chocolate)
50g milk chocolate, broken into pieces (Plaistowe Premium Milk Cooking Chocolate)
1/3 cup cream

Line the base of a 19 x 29cm slice pan with baking paper, allowing the baking paper to overhang the sides of the pan.

Combine the butter and Mars Bars in a medium saucepan over low heat.  Stir constantly with a wooden spoon, until the Mars Bars and butter melt and the mixture is smooth. Be aware when you are initially melting the mixture, it might look like it has split.  Be patient, because the mixture will re-combine once the nougat has melted. Remove from heat.

To reduce the amount of washing up required, add the rice bubbles to the Mars Bar mixture in the saucepan and stir until well combined. Spoon into the lined pan and use the back of a spoon to spread the mixture evenly. Set aside to cool completely.

Meanwhile, to make the ganache topping, heat the cream in another saucepan until it is just about to start simmering.  Add the chocolate to the cream and continue to stir until it melts. Remove from heat when all the chocolate is melted and is well combined with the cream.  Let the ganache stand for about 5-10 minutes so it can thicken then quickly stir or whisk the ganache until it is smooth again.

Pour the ganache over the top of the slice and spread evenly. Pop the slice into the fridge for about an hour, or until the ganache has set.

Cut into equal sized pieces and serve!

Note #2: I have taken bits and pieces from two recipes for this slice. If you would like to see the original recipes, click here for the first recipe and here for the second recipe.

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