Mars Bar Traybake 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 CRISPY CAKE

Steps:

• Grease and line a 9x9 baking tin with baking parchment.
• Melt the Mars Bars, butter and golden syrup together over a low heat in a large saucepan. The nougat in the Mars bar will take a while to melt down so keep stirring until you have a smooth, melted mixture.
• Pour the rice crispies over the melted mixture and stir very well until all the rice crispies are coated.
• Pour into the tin, smooth the top and pop in the fridge while you melt the chocolate for the topping.
• Melt the milk chocolate in the microwave or in a heatproof bowl set over a pan of simmering water. Pour the melted chocolate all over the crispy cake. Decorate with chopped Mars Bar pieces if desired.
• Leave to set in the fridge for about an hour before cutting into slices.

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.

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 CRISPY CAKE

Steps:

• Cut the Mars Bars into small slices and melt with the margarine in a glass bowl over a saucepan of boiling water.
• Take off the heat and mix in the Rice Crispies one cup at a time until the mixture is only slightly gooey.
• Spoon the mixture into a tray and spread out evenly.
• Heat up the milk chocolate in a glass bowl and spoon evenly over the Crispies.
• Leave to cool slightly then place in the fridge for a few hours until set.