We seem to be on a bit of a nostalgia trip. We had Butterfly cakes, and now I've had a hankering for Mars Bar Rice Crispy Cakes. You know the type that you used to get when you were 5 years old and at a birthday party?
I've made mine into a tray bake, and what is great about these tasty treats is that they are super easy and quick. Perfect for those last-minute dips when you are on cake duty.
They’re quick, they’re fun, and they’re a guaranteed crowd-pleaser. Get ready to make some sweet memories!
A Quick Look at Rice Crispy Cakes
Rice Krispies first appeared in the UK in 1928. The American company used door-to-door salesmen to spread the word about the ‘talking cereal’ and within 8 years, we Brits were consuming 1.5 million boxes a year. This led to the Kellog’s Stretford factory opening in 1938.
It was during this time back in the States that the legend says that two women known as Mildred Day and Malitta Jensen created the first Rice Krispy Cake by using the cereal, marshmallows and butter, in the Kellog’s testing kitchen. The goal of the ladies was to create a super easy treat that their version of Brownies could use to fundraise at bake sales.
Over the years the creativity has flowed and there are many different variations out there using peanut butter to treacle, but for this one, I’ve opted for the classic Mars bar mix.
Ingredients
- 5 Mars Bars, chopped
- 150g Rice Crispies
- 300g milk chocolate, broken into pieces
- Hundreds and thousands for sprinkling
- (Optional) A small knob of butter or splash of milk if the Mars bars won’t melt smoothly
Method
- Prep Your Tin
Line a traybake tin (about 20cm x 20cm) with baking paper. This makes it easier to lift out your goods later.
- Melt the Mars Bars
Put a bowl on top of a pan of water and slowly melt the Mars bars. Chop them up small to make the melting go quicker.
If the mixture becomes stiff, add a small knob of butter to loosen.
Keep an eye on it to avoid burning.
- Mix in the Rice Crispies
Once the Mars bars are fully melted, remove from the the bowl from the pan.
Stir in the 150g Rice Crispy until they’re all coated in that sticky, chocolatey caramel.
- Press into the Tin
Tip the mixture into the prepared traybake tin.
Use the back of a spoon to press down firmly and evenly.
Pop into the fridge for 10 to 15 minutes to start setting.
- Melt the Milk Chocolate
Melt 300g milk chocolate (or more if you want a thick chocolate topping), the same way that you melted the Mars bars.
Stir often until smooth.
- Top and Sprinkle
Retrieve your chilled base from the fridge.
Spread the melted chocolate on top, right up to the edges.
Scatter hundreds and thousands for that classic party vibe.
- Chill and Slice
Return the tin to the fridge for at least 30 minutes, or until the chocolate is firm.
Warm your knife with hot water, wipe it dry, then slice for a clean cut that won’t crack the chocolate.
Serving and Storing
Serve immediately to watch everyone’s eyes light up with nostalgia.
Store in an airtight container for transporting to your next dip social, and ‘if’ there are any leftovers, you can store them in the fridge for up to a week.
Ready to share your sweet creation with your fellow swimmers? Don’t forget to tag us with @your.warmcor on social media. We love seeing how you bring post-swim joy to life one crispy, chocolatey square at a time!
