Delicious Mars Bar rice crispy cakes
If you are looking for a sweet treat, with minimal effort and a delicious sugary kick then this is the recipe for you.
We only discovered how to make the chocolate crispy cakes at home during the lockdown, we had been missing out before then! This recipe is not only easy to make, it takes up minimal ingredients, most of which you can store in the cupboard.
The basics for a good rice crispy cake are:
- Rice Krispies or a supermarket own brand
- Butter
- Mini marshmallows
Then from here, you can use whatever you like! If you are after just simple cakes, simple top with melted chocolate. If you are looking for something a little different, you can add Mars Bars as we have or maybe even a sprinkle of popping candy if you are after something extra special. The choice really is yours.
It doesn’t take much effort either, so the kids can get involved and help out with it all too.
Right, back to the important bit.
How to make these Delicious Mars Bar rice crispy cakes
Prep time – 15 Minutes
Chill time – 2 Hours
Ingredients
- 150g rice crispy
- 100g unsalted butter, plus a little extra to grease
- 1 x 100g bag of mini pink and white marshmallows
- 4 Mars Bars
- 150g milk chocolate, chopped into small pieces
Instructions
- Grease and line a 21cm square tin with nonstick baking paper.
- Place a bowl over simmering water and in this, melt the butter, marshmallows and 2 Mars Bars chocolate over a low heat, until the mixture is fully melted and combined.
- Stir in the rice crispy and mix until the snaps are completely coated.
- Turn out into the lined tin and using the back of a metal spoon, smooth the top to make it flat.
- Melt the milk chocolate and remaining Mars Bars in a heatproof bowl set over a pan of simmering water, stirring, until completely melted and smooth.
- Pour the melted chocolate over the rice crispy, spread evenly and leave to set. Once set, cut into 12 squares to serve.
Delicious Mars Bar rice crispy cakes
Ingredients
- 150g rice crispy
- 100g unsalted butter, plus a little extra to grease
- 1 x 100g bag of mini pink and white marshmallows
- 4 Mars Bars
- 150g milk chocolate, chopped into small pieces
Instructions
- Grease and line a 21cm square tin with nonstick baking paper.
- Place a bowl over simmering water and in this, melt the butter, marshmallows and 2 Mars Bars chocolate over a low heat, until the mixture is fully melted and combined.
- Stir in the rice crispy and mix until the snaps are completely coated.
- Turn out into the lined tin and using the back of a metal spoon, smooth the top to make it flat.
- Melt the milk chocolate and remaining Mars Bars in a heatproof bowl set over a pan of simmering water, stirring, until completely melted and smooth.
- Pour the melted chocolate over the rice crispy, spread evenly and leave to set. Once set, cut into 12 squares to serve.
Top tips –
- Using a metal spoon when spreading the crispy cake base makes it easier to compact down. The mixture will be quite sticky so it is easier to move with the metal spoon rather than anything else
- When you are melting the chocolate and Mars Bars for the topping, you may find it needs a little boiling water to help break it down. The caramel and nougat can make it a little clumpy and it just needs a little help to smooth it out.
- Play around with the chocolate toppings, by using your favourite chocolate bar you can create some amazing treats.
- Make sure the topping is set before you try to cut the bars. If it is too soft, you will find it difficult to cut it properly.
These really are delicious and so simple to make. It is one of those treats we rustle up when we are in a sweet mood. They last for 5-6 days quite well, after this the rice crispy starts to go a little soft.
If you have enjoyed this recipe, don’t forget to check out the rest of our sweet recipes.
