Mars Bar Slice – High Tea Series (Part 1)

Mars Bar Slice is probably not something that you usually see on a high tea menu, but when I recently purchased a new three tiered server I was in an extreme chocolate mood and given had a few Mars Bars on hand, I thought it was a good enough reason to make a childhood favourite.

My dad played golf a lot and when we would head out to the club to pick him up my brother and I would sometime be allowed to have a Mars Bar while we waited.  I did get a bit over them for a while but when started making Mars Bar Slice I certainly started to appreciate them again.

This is great to make with the kids, but obviously taking care when melting the Mars Bars, golden syrup and butter as it does get very hot.  You will also need Rice Bubbles and some milk or white chocolate for the top.

Chop up the Mars Bars into 1cm pieces and place in a microwave safe container with the butter and golden syrup.  Place in the microwave for one minute and then stir.  You need the mixture to be smooth so place back into the microwave for 30 seconds and then stir again.  Repeat until the mixture is nice and smooth.

Transfer the Rice Bubbles to a large mixing bowl and pour over the melted Mars Bars.  It is important to have this in a large mixing bowl as if not, you will end up with Rice Bubbles all over the bench and/or floor.  Trust me.

Stir to thoroughly coat the Rice Bubbles, taking care not to crush them in the process.

Whilst it is still a little warm, I won’t tell anyone if you want to sneak a little bit to test it out.  With the remainder, transfer it to a baking tray/tin (I use a square silicone cake pan which is 20cm) and place it in the fridge to firm up.

When ready, melt the chocolate to go on top.  Although I mainly eat dark chocolate, it is a little too overpowering for this slice so I generally stick with milk chocolate.  However, I have made it with white chocolate before which is a nice contrast.

Pour the melted chocolate over the top and smooth with a spatula or gently tap the pan on the bench until the top is smooth.  You can certainly leave some lines in the chocolate if you like when using the spatula, or cover with sprinkles, mini chocolate chips or anything else you have on hand.

Place the slice back in the fridge so the chocolate can set.  When ready to devour, remove it from the fridge and using a hot knife, cut into slices.  You do not have to make them very big because it is quite sweet and can be a bit much, so mine are usually around 3cm x 5cm.

Keep the slice in an air tight container in the fridge, however it is best eaten at room temperature.

Print Recipe

Mars Bar Slice

Course

Brownies and Slices

Servings

pieces

Ingredients

• 180 g Mars Bars chopped
• 75 g unsalted butter
• 1 tbsp golden syrup
• 3 cups Rice Bubbles
• 300 g milk chocolate or use white chocolate for contrast

Course Brownies and Slices Servings pieces Ingredients 180 g Mars Bars chopped 75 g unsalted butter 1 tbsp golden syrup 3 cups Rice Bubbles 300 g milk chocolate or use white chocolate for contrast

Instructions

1. Place the chopped Mars Bars, butter and golden syrup in a microwave safe container. Put in the microwave and melt on high for one minute then stir. Repeat in 30 second intervals until the mixture is smooth.
2. Put the Rice Bubbles in a large mixing bowl and pour over the melted Mars Bar mixture. Stir thoroughly until the Rice Bubbles are evenly coated.
3. Press the mixture into a 20cm square silicone cake pan (or a metal pan lined with baking paper) and put in the refrigerator until firm.
4. Melt the chocolate in the microwave (in 30 second intervals, stirring in between) and pour over the slice, smoothing with a spatula. Return to the fridge to allow the chocolate to set.
5. When ready to serve, remove from the fridge 20 minutes before cutting with a hot knife.

High Tea Series

So this is part one of my three part High Tea series and you can see what I made proudly displayed on my new High Tea stand.

Stay tuned for parts two and three over the next couple of weeks.

• Part Two – Chocolate Rose Biscuits with Rose Water Buttercream
• Part Three – Mini Orange Chocolate Chip Muffins