Mars Bar Cake is definitely a retro childhood favourite. My husband doesn’t like Mars Bars and suggested I could make him a version with Snickers as he likes them!!!
So Snickers cake was born. I have topped them with milk chocolate and salted peanuts just for a bit of texture.
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To get started line a 9 x 9inch or 23 x 23cm cake tin with parchment. Available on Amazon
Then cut the Snickers bars into 1cm chunks and put them in a pan with the butter and golden syrup.
Melt on a medium heat until everything has melted completely. The Snickers bars do take a while to melt and using a whisk at the end helps to break them down.
Weigh the rice crispies into a large bowl then add the melted Snickers bar mixture.
Coat all the rice crispies in the mixture then transfer to the cake tin.
Flatten and level the mixture in the tin then transfer to the fridge to cool for at least 30 minutes.
Next chop or use a mini processor to chop the salted peanuts to go in the topping.
Melt the chocolate in the microwave in 30 second bursts. If you don’t have a microwave then use a Bain Marie. Add the chocolate into a heatproof bowl over a pan of boiling water making sure the bowl does not touch the water. Once the chocolate is melted add 1 teaspoon of vegetable oil to stop the chocolate going rock hard and easier to cut into slices.
Pour the melted chocolate on the top and spread all over the surface.
Then sprinkle the chopped nuts on top of the chocolate and put back in the fridge to set before cutting into equal slices.
Snickers Bar Cake
Sarah's servings: 12
Sarah's skill: Easy
Baking time: No bake!
Ingredients:
75g Butter
4 x 41.7g Snickers Bars
40g Golden syrup
125g Rice Krispies
50g Chopped Salted Peanuts
200g Milk Chocolate
Method:
Line a 9 x 9inch or 23 x 23cm cake tin with parchment.
Cut the Snickers bars into 1cm chunks and put them in a pan with the butter and golden syrup. Melt on a medium heat until everything has melted completely. The Snickers bars do take a while to melt and using a whisk at the end helps to break them down.
Weigh the Rice Krispies into a large bowl then add the melted Snickers bar mixture. Coat all the rice krispies in the mixture then transfer to the cake tin.
Flatten and level the mixture in the tin then transfer to the fridge to cool for at least 30 minutes.
Chop the nuts with a knife or mini processor and set aside.
Melt the chocolate in the microwave in 30 second bursts. If you don’t have a microwave then use a Bain Marie. Add the chocolate into a heatproof bowl over a pan of boiling water making sure the bowl does not touch the water. Once the chocolate is melted add 1 teaspoon of vegetable oil to stop the chocolate going rock hard and easier to cut into slices.
Pour the melted chocolate on the top and spread all over the surface then sprinkle on the chopped nuts.
Put back in the fridge to set before cutting into equal slices.
Sarah’s extra slice......
Use a good quality milk chocolate for the topping.
Adding 1tsp of vegetable oil makes the chocolate easier to cut when slicing.