A while ago I posted my first rice bubbles slice recipe, the fruit & nuts muesli bars as I was looking for recipes to use up the box of cereal. After that, I went to try the other recipe I had bookmarked, the caramel nut crunch, with a great expectation that it would turn out crunchy and nutty. However, it turned out as a disaster as it was soggy and it was a waste of those lovely nuts I put in. The recipe called for soft caramels and I used the tin "fill top caramel" and that probably not the right kind of caramels. Should I use those soft caramel candy instead? I was a bit hesitated to try this Mars Bar recipe as I didn't like Mars Bar too much. (too sweet) I used dark chocolate instead of milk chocolate to balance the sweetness of the Mars Bar and it turned out a success. It was crunchy and chocolatey. I have used up all the rice bubbles, I may have to buy another box just to make this slice and have another attempt for the caramel nut crunch. I might end up forever looking for recipes for rice bubble.
Mars Bar Crunchy Slice
195g Mars Bar (about a packet of fun size one, leave 2 for yourself)
3 cups Rice Bubbles
200g dark chocolate
- Place baking paper onto a 19cmx29cm lamington pan.
- Combine Mars Bars and butter in a large saucepan. Stir constantly over low heat without boiling until mixture is smooth. Then stir in rice bubbles. Press the mixture evenly into the pan.
- Melt the chocolate with butter in the microwave with a microwave safe container. Heat on medium heat for 40 second, then stir a bit and repeat the process until the chocolate and butter are well mixed. Spread onto the slice and refrigerate until set before cutting.
Source: Adopted and modified from the cookbook "Cakes & Slices" from the Australian Women's Weekly, Home Library.