I have THE most amazing recipe to share with you guys – think leveled up Mars Bar Rice Krispies cake.
This all came about because last week was my Grandad’s 80th birthday, so my Mum and Dad hosted a wee afternoon tea for him. And in true MaGeek style my mother bought far too much food (This is a trait which I have definitely inherited….you should see the buffet tables at my parties they’re RI-diculous!!).
Unfortunately, I wasn’t able to make it to Dundee for the tea party so my Maw dispatched a care package full of all kinds of delicious treats for me to enjoy. Included in this package was a rice krispie cake (a personal favourite) – but it wasn’t just any ordinary Krispie cake…. Oh no! it had a layer of caramel. WHAT!! That is freaking genuine, how have I never thought of this before???
And in a spot of cosmic timing that very same day the lovely team at Snapfish offered to send me some of their fun new personalised kitchen goodies to try out…including my very own GFG logo chopping board which I am IN LOVE WITH!!!!!!! And a super cute little recipe development notebook, which has been personalised with a doughnut photograph of mine. Now if that isn’t a reason to get yer bahookie into the kitchen and try out some new recipes I don’t know what is.
Now, if you are anything like me and love stationary you’re going to love creating things on the Snapfish website – no word of a lie I spent about 2 hours changing layouts and pictures until I finally settled on the right image/font/size….. I’m a geek and proud! The good news is that it’s super easy to do and you can get really creative.
So when my goodies arrived a few days later off to the kitchen armed with a box of krispies, some mars bars, a jar of salted caramel and my new GFG recipe book I went.
And boy what a recipe I came up with – first off the bat it is SO easy to make. Really you just melt some stuff together and bung it in the fridge, easy peasy!
I made my life even easier by using a jar of premade salted caramel when I was developing the recipe. If I was looking to be super indulgent and wanted to spend the afternoon in the kitchen I would probably whip up a batch of my own caramel which is pretty easy to do. But I already had this jar in my pantry so I just whacked it in….Plus I always feel like when you make traybakes it should be mega easy and not overly complicated.
This recipe is one I am particularly proud of, it’s like a perfect mouthful of crispy, sticky, sweet, chocolatey goodness. And it’s one you can definitely have fun with…. You can add stuff to the Krispie mixture like marshmallow, nuts, chunks of mars bar etc. Or to the top chocolate layer – as you can see I used the leftover mars bars as decoration. But you could add sprinkles or really anything you fancy. Traybakes are all about personalising your bakes so go nuts. 🙂
Thanks to Snapfish for hooking me up with my goodies… if you fancy picking up some kitchen treats for yourself from their website Snapfish have hooked me up with a 40% discount code for you, all you have to do is use the code FOODIE40 at the checkout to receive 40% off anything on the site.
5 Mars Bars
155g Unsalted Butter divided into 100g & 55g
90g Rice Krispies
1 jar of Caramel / or homemade caramel
350g chocolate chips
Step 1. Line a 9×9 inch pan with greaseproof paper and set to one side
Step 2. In a large bowl set over a pan of gently simmering water melt the mars bars and 100g of the butter, stirring occasionally until everything has melted….don’t over stir or the mixture will split. Once melted remove from the heat.
Step 3. Add the rice krispies to the chocolate mix, giving them a good stir to make sure they are well coated. Pour the mixture into the pre prepared pan and using the spoon trying to squish them down a wee bit so the top is lever, then pop in the fridge for at least an hour to set.
Step 4. Remove the tray from the fridge and spread a thin layer of caramel over the top the of the krispies – maybe 5-6mm. Put it back into the fridge for a couple of hours just to let the caramel chill down properly.
Step 5. To make the chocolate topping – In a large bowl set over a pan of gently simmering water melt the chocolate and remaining 55g butter, stirring until smooth. Remove the chocolate mixture from the heat, and allow it to cool a little before gently spreading over the top of rice krispy mixture. Pop back into the fridge for a couple of hours to set, before cutting into squares and enjoying.