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
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
Switch the Slow Cooker onto high and place the mars bars inside
Add the butter
Add the honey and salt. Stir every 10-15mns to ensure the chocolate doesn't 'catch' on the bottom of the SC
Once the chocolate has melted (45mns - 1hr appr), switch the SC to Low and stir everything together
Add the Rice Crispies a cup at a time and stir.
Stir through making sure to mix from the bottom till everything is combined.
Meanwhile add the milk chocolate chunks to a bowl
Place the bowl over a pot of hot water to melt
Stir till the chocolate has melted.
Once the Crispies are fully coated in chocolate scoop them into a lined dish.
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.
Take the milk chocolate off the heat and carefully pour over the rice crispies.
Smooth out the chocolate with a spatula and spread to the edge of the mixture
Allow to cool. Score the chocolate to enable easy cutting once cooled completely.
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
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.
Serve with a cuppa . This will keep in the fridge for 7-10days if wrapped in baking paper or in an airtight tub.
I used a 20cm x 20cm dish and a smaller 10cm x 10cm and got 16 lge or 32 small pieces from this.
Easy swaps:- branded chocolate for supermarket own make ( appr.17 funsize bars)
Butter for margarine.
Honey for Golden syrup.
Rice crispies for Supermarket own brand cereal
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
Directions
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
Switch the Slow Cooker onto high and place the mars bars inside
Add the butter
Add the honey and salt. Stir every 10-15mns to ensure the chocolate doesn't 'catch' on the bottom of the SC
Once the chocolate has melted (45mns - 1hr appr), switch the SC to Low and stir everything together
Add the Rice Crispies a cup at a time and stir.
Stir through making sure to mix from the bottom till everything is combined.
Meanwhile add the milk chocolate chunks to a bowl
Place the bowl over a pot of hot water to melt
Stir till the chocolate has melted.
Once the Crispies are fully coated in chocolate scoop them into a lined dish.
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.
Take the milk chocolate off the heat and carefully pour over the rice crispies.
Smooth out the chocolate with a spatula and spread to the edge of the mixture
Allow to cool. Score the chocolate to enable easy cutting once cooled completely.
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
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.
Serve with a cuppa . This will keep in the fridge for 7-10days if wrapped in baking paper or in an airtight tub.
I used a 20cm x 20cm dish and a smaller 10cm x 10cm and got 16 lge or 32 small pieces from this.
Easy swaps:- branded chocolate for supermarket own make ( appr.17 funsize bars)
Butter for margarine.
Honey for Golden syrup.
Rice crispies for Supermarket own brand cereal
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.
Would this be okay to freeze and take out for school packed lunches? Like freeze in bite size treat chunks and then take one out to pop into lunchbox on a morning ready for lunchtime?
Yes. E x
An absolute winner!
Will 100% make again.
Really easy, though stirring in the rice crispies was an arm workout!
Makes a lot.