This recipe is a great one to make with the kids as there is no cooking needed. Crunchy Rice Krispies are bound together with melted Mars Bars to make a classic caramel centre for these homemade Toffee Crisp bars by Jenny from Mummy Mishaps. Finished with a rich chocolate topping, these bars are much better than the shop-bought versions.
- 125g Rice Krispies
- 175g unsalted butter
- 5 Mars bars, roughly chopped
- 300g milk chocolate
Line a 18x25cm baking dish with grease proof paper.
Place the butter and the Mars Bars into a saucepan and melt gently over a low heat, stirring frequently.
Once melted, beat well to eliminate any lumps.
Add the Rice Krispies and mix well to ensure they have been coated in the mars bar sauce.
Pour into the baking dish and ensure it is pressed into all three corners and the top is smooth.
Leave somewhere cool for about an hour.
Meanwhile melt the chocolate.
Once the krispy mixture is cool, pour the chocolate over the top and smooth it all over.
Leave somewhere cool again, until the chocolate is cool and then place in the fridge for an hour to set.
Carefuly remove from the dish and, using a sharp knife, cut into equal sized rectangles – you should get 9 bars to make them toffee crisp bar sized.
Keep in an airtight container in the fridge to keep them as crispy as possible and the chocolate firm and chilled.
If you want to make your bars look even more like the shop bought classic then you can cover them entirely in chocolate.