Such a quick and simple treat to make, loved by adults and children alike. This luxurious version doesn’t scrimp on chocolate.
Anyone who is lucky enough to live in a country where Mars bars are sold, is bound to be familiar with this classic traybake. A favourite for bake sales and making with children. With just 4 ingredients (5 if you add raisins) and no cooking required, even the most amateur of bakers can rustle up a delicious batch of Mars bar crispy cakes!
However, more often than not, this sweet treat is not as good as it could be. In my opinion, you need a decent ratio of Mars bar to rice crispies for that chewy, caramel base. It is also very important to use a decent quality chocolate for the topping. If you use cheap chocolate you will have cheap tasting crispy, as simple as that.
I love using the addition of raisins in my Mars bar crispy; it’s like having chocolate coated raisins throughout – what could be better! You could swap in many other additions such as other chopped dried fruit, nuts, or even more chocolate chips 😉 If you prefer to keep it classic, just remove the raisins altogether.
MARS BAR CRISPY
Makes 16 squares
- 150g Mars bars (3 bars)
- 75g unsalted butter
- 65g rice crispies (if not adding raisins etc, increase this to 75g)
- 50g raisins (optional)200g dark chocolate (can increase up to 300g if you like a really thick layer of chocolate, can also use milk or white chocolate)
1. Line a 20x20cm tin with baking paper, allowing it to stick up past the sides of the tin. This just makes it easier to remove once set. You could also use a silicone tin which allows for easy removal.
2. Melt the Mars bars and butter in a heatproof bowl over a pan of gently simmering water until both are melted (it can take quite a while for the nougat part of the Mars bar to melt). Stir well to combine.
3. Gently stir in the rice crispies and raisins (if using).
4. Press into the tin and allow to set in the fridge.
5. Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water until melted (I tend to use the same bowl as it saves on washing up!).
6. Spread the chocolate evenly over the crispy and return to the fridge to set fully.
7. Cut into squares (easier if at room temperature) and store in an airtight tin with baking paper in between the pieces to avoid sticking.