Thursday, 6 June 2019

Mars Bar Slice

On Saturday, it was the kids day at the farm where Paul shoots. Last year was the first time he'd been involved - the day before we smoked and wrapped two shoulders of lamb with a lot of harissa, garlic and preserved lemons. They, along with everything else on offer, disappeared as if a plague of locusts had been let loose.

This year, they were determined to out-do themselves. They had four kettle barbecues set up for slow roasting and a gas grill for burgers. Paul acted as pitmaster. Starting at 7am they cooked through until about 4pm, getting through 1.5 sheep (in various cuts), 3 small deer, 160 pheasant, duck and venison burgers and some sausages. All meat either produced or shot on the farm. There was also a bakery full of bread and buns, salads and a vast array of confectionary. He got home sunburnt and too tired to speak and slept for 12 hours.

My small contribution was a tray of Mars Bar Slice. Always a crowd-pleaser. Although given that the locusts left not a single bite of anything, it's hard to adequately assess the popularity with this particular crowd.

Mars Bar Slice (makes lots)

100g butter
2 tbs golden syrup
More-or-less 500g mars bars (they keep changing the size, but anything from 450-550g total weight is absolutely fine). 1/4 of them finely chopped, the rest cut into rough chunks.
120g rice krispies
200g milk chocolate
200g dark chocolate - or you could use 400g milk chocolate, but I like that touch less sweetness from combining the two
30g coconut oil
Pinch of salt
Sprinkles (optional)

Line a tin with non-stick baking parchment. I used a 20 x 30cm pyrex lasagne dish, but an inch either side of those measurements isn't a problem.

Combine the butter, golden syrup and the roughly chopped mars bars in a medium pan, and melt gently over a low heat, stirring constantly until smooth, then remove from heat.

Put the rice krispies in a large bowl with the finely chopped mars bars. With your hands, gently toss the mixture together to separate out the pieces of mars bar, which have a tendency to cling together.

Stir the melted mars bar mixture through the rice krispies. Scrape into the prepared tin and press down well with a spatula. Cool for an hour to set.

Combine the milk and dark chocolate, chopped into chunks, with the coconut oil and a small pinch of salt in a heat-proof bowl over a pan of simmering water (not letting the water touch the base of the bowl) and stir until the chocolate melts. Pour the melted chocolate over the set slice and tilt the pan around to make the coating even. If you are using sprinkles, allow the chocolate to cool for about 5 minutes before adding them, so they don't just sink straight through. I used some very glamorous bronze crunch sprinkles which I think make everything look classy. They'll probably turn up on cauliflower cheese at some point.

Allow to cool for 30-45 minutes at room temperature before cutting into small squares with a sharp knife. Store in the fridge if it's warm or humid.



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