Mars Bar Caramel Slice Lower In Fat Food

CARAMEL SLICE

Steps:

• Preheat oven to 180°C/350°F (fan 160°C)
• Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper (Note 2). Have overhang for ease of removal.
• Mix together Base ingredients and press into a pan (I use an egg flip)
• Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (Note 3).
• Lower oven to oven to 160°C/320°F (fan 140°C)
• Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
• When bubbles appear, add condensed milk. Whisk constantly for 5 minutes (Note 4), until you start getting some big slow bubbles on the base.
• Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
• Bake for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).
• Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch. (Note 5)
• Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 4 x 30 sec).
• Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
• Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!

MARS BAR SLICE

Steps:

• Line a 11x7inch (27.9x19.8cm) 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.
• Add the rice krispies 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, ensuring an even finish right into the corners. Set aside.
• 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.

HEALTHY MARS BAR SLICE (RFS, GF, DF, FODMAP FRIENDLY)

Steps:

• Line a deep tray/dish (approx. square 20cm tin)
• In a large heavy-based saucepan, bring the rice malt syrup to a rolling boil, and hold over a low heat for a minute.
• Remove from the heat, and stir in the peanut butter, dark chocolate, and coconut oil until melted. Return to a low heat if it needs a little help.
• Add the rice bubbles, and stir through to coat.
• Press the mixture into prepared tray, and sprinkle the peanuts on the top of the mixture.
• Allow to set in the fridge.
• Melt the chocolate and coconut oil together, and pour evenly over the slab.
• Return to the fridge to cool and set, before slicing and eating.

MARS BAR SLICE

Steps:

• Grease a slice tin (around 27 x 17cm) with butter and then line with baking paper, leaving extra on each side (to pull the slice from the tin once cooked).
• Measure rice bubbles into a large mixing bowl.
• Break mars bars into pieces with your hands and put into a saucepan. Add butter and golden syrup.
• Place saucepan on low heat while stirring to combine.
• Keep stirring until the mixture reaches a smooth, runny consistency. Use a whisk to stir the mixture towards the end of the process to help get that completely smooth consistency. The mixture should resemble melted chocolate, with no lumps.
• Add mixture to rice bubbles and stir quickly to combine.
• Spread out mixture in the slice tin, spreading evenly to the edges and then pressing into the tin firmly with the back of a metal spoon. Place in fridge for 1/2 hour.
• Melt chocolate in the microwave using 20 second bursts. (check and stir after each burst).
• Pour melted chocolate over the slice and angle tin from edge to edge to help chocolate reach each side and corner of the slice tin.
• Place in fridge for 15-30 minutes. Ideally, the chocolate shouldn't be completely set when cutting (it will crack as you're cutting if it's too hard). Alternatively, if you've left the slice in the fridge for longer just let the slice rest at room temperature for at least 20 minutes before cutting into squares.
• Remove slice from tin by lifting edges of baking paper, cut into squares and return to the fridge.

MARS BAR CHEESECAKE

Steps:

• Process biscuits in a food processor until the mixture resembles fine breadcrumbs, then add the melted butter and process until combined.
• Press biscuit mixture firmly over the base and side of a round (20cm) springform cake pan.
• Chill for 30mins or until firm.
• Meanwhile, combine 2 tablespoons cream, brown sugar and extra butter in a small saucepan.
• Stir on low heat for 3-4 minutes, until the sugar dissolves.
• Set aside.
• In a separate saucepan melt the chocolate with 2 tablespoons cream on low heat stirring until smooth.
• Set aside.
• Dissolve gelatin by whisking into water with a fork until dissolved.
• Cool slightly set aside.
• Using an electric mixer, beat the cream cheese and caster sugar together in a bowl until smooth.
• In another bowl whisk remaining cream until soft peaks form.
• Stir gelatin mixture into cheese mixture with Mars bars.
• Fold in cream.
• Pour half of cheese mixture into prepared pan and drizzle with half of the caramel and chocolate sauces.
• Pull a skewer backwards and forwards through the mixture several times to create a marbled effect.
• Repeat process with remaining cheese mixture and sauces.
• Cover and chill for 3 hours until set.
• Slice to serve.

MARS BAR (CARAMEL) SLICE - LOWER IN FAT

Steps:

• Preheat Oven 180°C.
• Mix base ingredients and press into bottom of lined or greased slice baking tray.
• Bake for 10 minutes.
• Mix caramel ingredients in a saucepan and gently heat until thickened - CAREFUL to stir continually as this burns easily.
• Pour over biscuit base.
• Bake 10 minutes.
• Mix chocolate and copha in saucepan gently over heat, again, stirring continually.
• Pour over slice and place in refrigerator to set.
• When firm, cut into squares.

HOMEMADE TOFFEE CRISP BARS RECIPE

Steps:

• Line a 18x25cm baking dish with grease proof paper.
• Place the butter and the Mars Bars into a saucepan and melt gently over a low heat, stirring frequently.
• Once melted, beat well to eliminate any lumps.
• Add the Rice Krispies and mix well to ensure they have been coated in the mars bar sauce.
• Pour into the baking dish and ensure it is pressed into all three corners and the top is smooth.
• Leave somewhere cool for about an hour.
• Meanwhile melt the chocolate.
• Once the krispy mixture is cool, pour the chocolate over the top and smooth it all over.
• Leave somewhere cool again, until the chocolate is cool and then place in the fridge for an hour to set.
• Carefuly remove from the dish and, using a sharp knife, cut into equal sized rectangles - you should get 9 bars to make them toffee crisp bar sized.
• Keep in an airtight container in the fridge to keep them as crispy as possible and the chocolate firm and chilled.

MARS BAR SLICE CRISPY CAKE RECIPE

Steps:

• Put the olive oil spread and Mars bars into a non-stick pan and heat gently until melted, stirring to combine evenly. Pour in the Coco Pops and quickly stir to coat the cereal in the chocolatey mixture.
• Pour the chocolate and cereal mixture into the prepared tin and press down to level the surface. Put the chocolate and oil into a bowl, resting over a pan of simmering water and melt.
• Pour over the cocoa pop mixture and arrange the Mars bars on top. Chill for at least an hour, or until they are needed and slice into bars to serve. This will keep for up to 4 days - but good luck keeping them that long without eating them all!

MARS BAR SLICE

Steps:

• Line an 8-inch square pan with baking or parchment paper.
• In a medium saucepan, add butter and Mars Bars. Place on a medium-low heat and gently stir until mixture is melted and combined. The mixture will look a little lumpy and won't ever be completely smooth - this is fine.
• Tranfer mixture to a large mixing bowl. Add rice cereal and mix to combine - working quickly.
• Pour mixture into prepared baking pan. Use the back of a spoon to press the mixture into one even layer. Pop in the fridge to set for at least 1 hour.
• To serve, melt milk chocolate in the microwave until melted and smooth. Pour over slice and smooth out into one even layer. Place in the fridge for 30 minutes to set. Slice into small squares to serve.