My nickname is Mars Bar.
Well at least it is for those who have known me for years.
Sometimes they shorten it to Mars, but mostly its Mars Bar.
The reason for the nickname is not due to the fact that I am (and always have been) a MASSIVE fan of this deliciously gooey treat. Rather, it’s a shortened version of my birth name, Marie. (And for the record my name rhymes with SAFARI, as opposed to TREE!)
And when I say “fan” I mean FFFFAAAANNNNN! Like, the best days of my life were my Wedding day, the two days my kids were born and the day the Mars Bar ice cream was released.
Now, Mars Bar slice fans may at first glance not think that this recipe is much different to the recipes that they are used to seeing for this fabulously cheeky snack, and they’re right. My point of difference comes NOT from the ingredients list but rather from my proportions. I’m not into these thin looking MB slices. I like mine with a bit of CHUNK. So Phoodie’s MBS is super generous and thick. Both the topping later and the crunch later. I also like to douse mine in a MAMMOTH amount of chopped MB’s.
My proportion flip means that this baby can prove a tad challenging to slice, which is why (as you can see in my pictures below) I flip it over to cut it. You should also bring it down to room temp (i.e whip it out of the fridge at least an hour or 1.5 hrs before chopping) as this makes cutting it up easier.
ORRRRRR if you think its just too chunky, you can use a slightly larger tin and make it a “normal” thickness! Be boring if you want What’s it to me?! ;)
6 x 53g Mars Bars – for the filling
2 x 53g Mars Bars – for the topping
140g Unsalted Butter
4 cups Rice Bubbles
300g Milk Chocolate
1) Line a 20 x 20cm cake tin with non-stick baking paper
2) Roughly chop 6 of the Mars Bars and place in a small saucepan.
3) Add butter to the saucepan and melt the MBs with the butter over a low heat. You do NOT want this to simmer / boil but rather just to combine into a smooth mixture. You may wish to use a whisk.
4) Remove from heat and pour over the rice bubbles. Stir to combine.
5) Firmly and evenly press the mixture into your pre prepared tin.
6) In 20-30 second bursts in the microwave, melt your milk chocolate. Stir in between bursts. Alternatively you can slowly melt the choc in a pan over a low heat.
7) Pour melted chocolate over rice bubble base, spread evenly with a spatula, and top with remaining 2 (chopped up) Mars Bars.
8) Place in fridge for topping to set.
REMEMBER: To assist with slicing, take out of the fridge 1-1.5 hrs before you want to cut it which will allow it to be cut at room temperature. Use a sharp chefs knife.
WEEP AND ENJOY!!!!
:) Mars Bar aka Phoodie