Recipe may contain gluten, peanuts, tree nuts, milk and fish.
We’ve taken Mars Bar, rice bubbles and cream cheese and turned it into an amazing no-bake caramelly slice you’ll be making on repeat.
3 cups puffed rice cereal
2 tbsp golden syrup
3 x 53g Mars Bars, chopped, plus extra to serve
4 gelatine sheets
750g cream cheese, at room temperature
1/2 cup caster sugar
2 tsp vanilla extract
300ml thickened cream
2 tbsp caramel syrup, plus extra to serve
5 Method Steps
Step 1Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
Step 2Place rice cereal(3 cups puffed rice cereal) in a heatproof bowl. Place butter (50g butter), golden syrup (2 tbsp golden syrup) and Mars Bar (3 x 53g Mars Bars, chopped, plus extra to serve) in a saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until melted and smooth. Add to rice cereal. Mix until well combined. Spoon mixture over base of prepared pan. Working quickly, spread mixture to cover base, pressing to compact. Refrigerate while preparing topping.
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Step 3Place gelatine (4 gelatine sheets) leaves in a bowl of cold water. Set aside for 5 minutes to soak. Squeeze liquid from gelatine. Place gelatine in a small saucepan over medium heat. Cook for 30 seconds or until melted. Remove from heat.
Step 4Using an electric mixer, beat cream cheese (750g cream cheese, at room temperature), sugar (1/2 cup caster sugar) and vanilla (2 tsp vanilla extract) together until light and fluffy. Gradually add hot gelatine, beating until combined. Add cream (300ml thickened cream). Beat until well combined. Fold in caramel syrup (2 tbsp caramel syrup, plus extra to serve). Spoon mixture over prepared base. Level top with a spatula. Refrigerate for at least 4 hours or overnight, until set.
Step 5Remove slice from fridge 10 minutes before serving. Using a hot knife, cut into pieces. Serve slice topped with extra Mars Bar and drizzled with extra caramel syrup.