Mars Bar Marshmallow Slice Recipes

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 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.

MARS BAR & MARSHMALLOW SLICE

Steps:

• Line a 20cm square cake tin with baking paper.
• Place the Mars bars and butter in a small saucepan and melt over low heat, stirring constantly.
• Combine the rice bubbles and marshmallows in a large bowl then add the melted chocolate mix. Stir quickly to coat the dry ingredients with the chocolate but don't over-mix as the marshmallows will melt slightly due to the heat of the chocolate.
• Spread mixture over the base of the cake tin then scatter coloured sprinkles over the top.
• Place in the fridge to set.
• When set, cut the slice into squares.

MARS BAR SLICE

Steps:

• Put Rice Bubbles into large bowl.
• Melt butter and Mars Bars together.
• Pour over Rice Bubbles and mix well with a wooden spoon.
• Press into an 8"x10" slice tin and refrigerate until set.
• Slice into squares.

MARSHMALLOW SLICE

Steps:

• Base.
• Crush wheat biscuits, add sugar, coconut,flour and melted butter.
• Press into a slice tray with the back of a spoon.
• Bake at 180 C for 25 minutes.
• Allow to cool.
• Filling.
• Combine the water, sugar and gelatine into a saucepan and simmer for 10 minutes.
• Allow to cool, add vanilla and then whip until stiff.
• Pour onto prepared base.
• Topping.
• Melt chocolate and butter together.
• Allow to cool but not yet set.
• Pour onto filling and spread.
• Allow to set and then cut into slices.

MARS BAR SLICE

Steps:

• Grease and line a slice tin with baking paper.
• Melt Mars Bars with butter, and mix with rice bubbles.
• Pour mixture into tin, and press down firmly.
• Melt chocolate and pour over slice.
• Set in the fridge, then remove from the tin, and cut into squares.