Mars Bar Digestive Tray Bake Food

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.

MARS BAR SLICE - A SUPER EASY TRAYBAKE RECIPE

Steps:

• Grease and line a 20x20cm square tin with baking paper.
• Chop the Mars Bars into chunks approx. 1cm thick.
• Add the chopped Mars Bars and the butter to a large saucepan and heat on the low-medium temperate, stirring frequently until mostly melted. The nougat section of the Mars Bars will not melt completely but that's ok!
• Pour the Rice Krispies into the saucepan and stir well until completely coated in the Mars Bar mixture.
• Spoon the mixture into the prepared tin and smooth it out into an even, compacted layer with the back of a spoon.
• Melt the chocolate in the microwave in 30-second bursts, stirring in between.
• Pour the melted chocolate on top of the Rice Krispie layer and smooth it out to the edges.
• Place the tin in the fridge for at least 2 hours or overnight.
• Let the traybake come to room temperature again before slicing to prevent the chocolate layer from cracking when you slice it.
• Slice into 16 squares and enjoy!

MARS BAR TRAYBAKE

Steps:

• Lightly grease a 15cm (6in) shallow square tin.
• Cut the Mars bars into thin slices and put in pan with 75g of butter. Leave on low heat until melted, then beat till smooth.
• Stir in the rice crispies. Chill for an hour, (till set).
• Next put the chocolate and butter in a bowl and melt over hot water on a low heat and spread ontop.

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.