Description
This Mars Bar Slice recipe transforms the beloved Mars bars into a decadent layered treat featuring a gooey Mars bar and rice krispie base topped with a smooth chocolate layer. Easy to prepare and perfect for sharing, these slices combine gooey caramel, crispy cereal, melty chocolate, and a hint of salt for the ultimate indulgence.
Ingredients
Mars Bar Rice Krispie Layer
- 260 g Mars bars (5 x 52 g bars), cut into 1-2 inch pieces
- 115 g butter (½ cup / 1 stick, salted or unsalted)
- ¼ tsp sea salt (only if using unsalted butter)
- 110 g rice krispies (3 ½ cups)
Chocolate Topping
- 300 g semisweet chocolate
- 15 g coconut oil (about 2 tbsp)
- ¼ tsp sea salt
Instructions
- Prepare Pan: Line an 8 or 9 inch square baking pan with parchment paper for easy removal of the slice later.
- Melt Mars Bars Mixture: Place the chopped Mars bars, butter, and salt (only if unsalted butter) into a large saucepan. Heat over medium heat while stirring continuously until everything melts and the mixture becomes smooth. Be careful not to burn the bottom.
- Add Rice Krispies: Once the mixture is smooth and melted, turn off the heat and quickly add the rice krispies. Stir well until all cereal pieces are evenly coated.
- Press into Pan: Scrape the sticky mixture into the prepared pan. Use a spatula to press and spread it evenly into a flat layer. Set aside while preparing the chocolate topping.
- Melt Chocolate Topping: Add semisweet chocolate, coconut oil, and sea salt to a microwave-safe bowl. Heat in short bursts of 20-30 seconds, stirring between each, until the chocolate is about 80% melted. Stir continuously until fully melted and smooth.
- Assemble and Chill: Pour the melted chocolate over the rice krispie layer. Spread evenly using an offset spatula. Allow to set at room temperature or place in the fridge to chill faster until firm.
- Cut and Serve: Once set, remove from the pan using the parchment paper. If too cold, let sit at room temperature briefly to soften for easier cutting. Slice into 16 pieces or preferred size using a sharp knife.
- Storage: Store slices in an airtight container with parchment or wax paper between layers to prevent sticking. Keep refrigerated for up to 2 weeks or freeze for up to 6 months. Bring to room temperature before serving for best texture and flavor.
Notes
- Use salted butter to skip adding extra sea salt or use unsalted butter and include salt for better control.
- Be careful not to overheat the chocolate topping to avoid burning or seizing.
- Press the rice krispie mixture firmly into the pan for even cutting and better layering.
- Allow slices to soften slightly at room temperature after refrigeration for easier cutting and optimum chewiness.
- Parchment paper lining helps with easy removal and cleanup.
- Substitute semisweet chocolate with milk or dark chocolate based on preference.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
