It’s funny. I started this blog back in 2018 as a way of keeping all of our family recipes together in one spot. I’ll often find myself searching Lo’s Kitchen for the recipes for Mum’s Outstanding Blueberry cake, Grandma Betty’s carrot and pineapple cake, Nee’s white chocolate and macadamia nut cookies or Mim’s pumpkin scones.
Our eldest daughter Charlotte is now doing the same. Charlotte’s chocolate cupcakes, everybody’s favourite chocolate brownie, best ever banana bread and zucchini slice being her top searches.
Nothing brings me more joy than spending a Sunday morning in the kitchen cooking with our pyjama clad girls. Charlotte loves baking – caramel slice being her go-to but she tried some Mars bar slice at the Boorowa Picnics recently and has been wanting to make it herself ever since, insisting that I write it up so that she knows where to go to find the recipe.
This is the original Mars Bar slice that Kellogg’s released many years ago (only difference is that I like to add golden syrup to the butter and a touch of oil to the melted chocolate). Go ahead too and top it with whatever you like or if you’re a traditionalist, stick to the plain chocolate.
It’s the perfect recipe for a school cake stall, as a treat in lunch boxes or to make for a birthday party. It’s also a really good one for the kids to make. I love how it’s a no bake recipe and bar helping out with the hot molten lava that is the melted mars bars and butter, it’s relatively easy.
Certainly one worthy of the recipe bank.
mars bar slice
3 x cups of rice bubbles
90 grams of butter, chopped into cubes
1 x dessertspoon of golden syrup
1 x packet of 12 mini mars bars (192 grams all up), roughly chopped in to cubes
200 grams of milk chocolate
A tiny drizzle of coconut or vegetable oil
- Grease and line a slice tin (approximately 26cm x 20 cm) with baking paper.
- Put the rice bubbles in a large mixing bowl and set aside.
- Add the butter, golden syrup and mars bars to a medium sized saucepan and heat over a medium heat until melted together, stirring as you go.
- Pour the hot mixture over the rice bubbles and stir with a wooden spoon.
- Spread the mixture into the prepared cake tin and press down with the back of a wooden spoon until it’s nice and flat. Pop in to the fridge to set whilst you get on with melting the chocolate.
- Add your chocolate and tiny bit of oil to a large glass mixing bowl, placing this over a small saucepan with an inch of water in the bottom, stirring together over a medium heat until just melted. (Alternatively you can put the chocolate and oil in a microwave safe bowl and heat in one minute spurts until just melted, stirring as you go).
- Pour the chocolate over the top of the rice bubble mixture and smooth out with a spatula. Pop in the fridge to set.
- Cut into small bite size pieces to serve, you should get approximately 36 pieces.
- Keeps well in an airtight container in the fridge for a few days (if it lasts that long).
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