Delicious doesn’t have to mean complicated. This past weekend was very busy and the weekend before I made two treats with multiple steps, so I was craving simplicity for this blog post. This is a no-bake recipe that I remember having as a kid growing up. The hardest part was not eating the Mars bars before they got melted down into a fudgey, buttery goo and mixed with the rice krispies. The chocolate and Maltesers are on top are my own addition, because, well, I don’t do low fat baking and I thought it would make them taste just a little bit more special.
These bars lived up to my childhood expectations. The base was crisp but still chewy and had a delightfully chocolate caramel flavour. The chocolate on top did make them extra delicious. I can see why my mum chose to omit it – as kids, my brothers and I probably didn’t need the extra sugar. The Maltesers are optional, but I think they make them look really cute. They also tasted better when they had come to room temperature, rather than straight out of the fridge. They were chewier and the chocolate was softer on top. Mmmmm.
During my research, I read quite a few reviews where people had used other chocolate bars, such as Snickers or Milky Ways. I think they would be delicious with peanuts in them. I’ll definitely have to try that variation sometime soon. :)
Mars Bar Rice Krispie Squares
Makes 16 sqaures
- 4 Mars bars (I used 6 smaller bars) (250g)
- 125g/ 1/2 cup unsalted butter
- 110g/ 3 cups rice krispies
- 300g milk chocolate
- 16 Maltesers (optional)
- Butter an 8″x8″ square baking tin and line with baking parchment (the butter helps it stick to the pan). Set aside.
- Melt together the Mars bars and butter in a large non-stick pot over medium heat. This may take a little while and smooshing the chunks of nougat with a rubber spatula helps speed up the process. Once melted, remove from heat.
- Add the rice krispies to the butter mixture and mix thoroughly. Press into the prepared baking tin.
- Melt the chocolate in the microwave or in a heat-proof bowl suspended over a bowl of simmering water. Once melted, pour over the rice krispie base and spread evenly. Top with the Maltesers if desired.
- Chill in the fridge until partially set (15-20 minutes), then score the top of the chocolate to make cutting easier. Chill for a further 30 minutes, or until completely set. Cut into 16 squares.