Feed Your Family For £20...In A Hurry! The Cookbook

Slow Cooker Chocolate Mars Bar cake

A bit of nostalgia with this recipe, as my Mum used to make this for us kids way back when we were just a little younger. Its so easy and yet so yummy and I'm sure this will soon become a family favourite for you and your children too, as it is in our house. There's chocolate, mallow,caramel and then a little more chocolate, so a little goes a long way. This would be a good recipe for the children to help with as it's a no bake- they would just have to be careful with the hot SC. Its great for lunch boxes,picnics or on its own with a cuppa, and even makes a great gift for Christmas. The white chocolate piping is totally optional - my piping bag burst so it went a bit awry but I styled it out and said it was to make it rustic looking lol -think I got away with that as it adds to the charm of being homemade. You can totally swap the branded ingredients for supermarket own brands and slash the costs.The step by step picture guide let's you follow the recipe easily and allows you to tailor it to suit you and your families tastes. Why not give this a try and let us know how you got on in the comments below. We love to hear your thoughts x

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Yields16 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 600 g Mars Bars (12appr)
 100 g Butter
 8 tbsp Honey
 260 g Rice Crispies cereal (appr 6 cups)
 400 g Milk chocolate
 40 g White chocolate (optional)
 2 pinches Sea Salt (optional)

1

Prep:-Unwrap and chop up the chocolate bars.
Measure out your butter and chop into chunks
Break the milk chocolate into chunks.
Line a dish with baking parchment

2

Switch the Slow Cooker onto high and place the mars bars inside

3

Add the butter

4

Add the honey and salt. Stir every 10-15mns to ensure the chocolate doesn't 'catch' on the bottom of the SC

5

Once the chocolate has melted (45mns - 1hr appr), switch the SC to Low and stir everything together

6

Add the Rice Crispies a cup at a time and stir.

7

Stir through making sure to mix from the bottom till everything is combined.

8

Meanwhile add the milk chocolate chunks to a bowl

9

Place the bowl over a pot of hot water to melt

10

Stir till the chocolate has melted.

11

Once the Crispies are fully coated in chocolate scoop them into a lined dish.

12

Press the rice crispies firmly down with the back of a spoon making sure to get it into the edges of the dish and smooth over the top.

13

Take the milk chocolate off the heat and carefully pour over the rice crispies.

14

Smooth out the chocolate with a spatula and spread to the edge of the mixture

15

Allow to cool. Score the chocolate to enable easy cutting once cooled completely.

16

Melt the white chocolate, add to a piping bag and pipe over the cooled milk chocolate. Place the dish into the fridge to set for 2-4hrs

17

Once set, remove from the fridge and let it come to room temp then lift the cake out of the dish using the baking parchment. Peel the parchment off the sides and slice the cake into pieces.

18

Serve with a cuppa . This will keep in the fridge for 7-10days if wrapped in baking paper or in an airtight tub.

19

I used a 20cm x 20cm dish and a smaller 10cm x 10cm and got 16 lge or 24 small pieces from this.

20

Easy swaps:- branded chocolate for supermarket own make ( appr.17 bars)
Butter for margarine.
Honey for Golden syrup.
Rice crispies for Supermarket own brand cereal

21

If you don't want to use the SC. this can be done on the stove or using the microwave but be very careful not to get steam into the chocolate or overcook it in the microwave.

Ingredients

 600 g Mars Bars (12appr)
 100 g Butter
 8 tbsp Honey
 260 g Rice Crispies cereal (appr 6 cups)
 400 g Milk chocolate
 40 g White chocolate (optional)
 2 pinches Sea Salt (optional)

Directions

1

Prep:-Unwrap and chop up the chocolate bars.
Measure out your butter and chop into chunks
Break the milk chocolate into chunks.
Line a dish with baking parchment

2

Switch the Slow Cooker onto high and place the mars bars inside

3

Add the butter

4

Add the honey and salt. Stir every 10-15mns to ensure the chocolate doesn't 'catch' on the bottom of the SC

5

Once the chocolate has melted (45mns - 1hr appr), switch the SC to Low and stir everything together

6

Add the Rice Crispies a cup at a time and stir.

7

Stir through making sure to mix from the bottom till everything is combined.

8

Meanwhile add the milk chocolate chunks to a bowl

9

Place the bowl over a pot of hot water to melt

10

Stir till the chocolate has melted.

11

Once the Crispies are fully coated in chocolate scoop them into a lined dish.

12

Press the rice crispies firmly down with the back of a spoon making sure to get it into the edges of the dish and smooth over the top.

13

Take the milk chocolate off the heat and carefully pour over the rice crispies.

14

Smooth out the chocolate with a spatula and spread to the edge of the mixture

15

Allow to cool. Score the chocolate to enable easy cutting once cooled completely.

16

Melt the white chocolate, add to a piping bag and pipe over the cooled milk chocolate. Place the dish into the fridge to set for 2-4hrs

17

Once set, remove from the fridge and let it come to room temp then lift the cake out of the dish using the baking parchment. Peel the parchment off the sides and slice the cake into pieces.

18

Serve with a cuppa . This will keep in the fridge for 7-10days if wrapped in baking paper or in an airtight tub.

19

I used a 20cm x 20cm dish and a smaller 10cm x 10cm and got 16 lge or 24 small pieces from this.

20

Easy swaps:- branded chocolate for supermarket own make ( appr.17 bars)
Butter for margarine.
Honey for Golden syrup.
Rice crispies for Supermarket own brand cereal

21

If you don't want to use the SC. this can be done on the stove or using the microwave but be very careful not to get steam into the chocolate or overcook it in the microwave.

Slow Cooker Chocolate Mars Bar cake

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