Rice Bubbles - Mars Bar Crunchy Slice

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

Ingredients:

195g Mars Bar (about a packet of fun size one, leave 2 for yourself)

90 butter

3 cups Rice Bubbles

Topping:

200g dark chocolate

30g butter

Method:

1. Place baking paper onto a 19cmx29cm lamington pan.
2. 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.
3. 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.