This is a delightfully dish to create with your grandchild or child. Lucy, Leo and I had great fun making this dish for a school project on chocolate!
Rice crispies drizzled with white and dark chocolate, heaven! In the US, Mars bars are known as Milky Ways.
Makes 16 delights
3 cups/90 g/3 oz rice crispies
4 Mars bars (40 g/1 1/4 oz each)
1/2 cup/125 g butter, diced, more for the baking sheet
1. Line a baking sheet with parchment paper. Put the rice crispies in a large bowl. Cut the Mars bars in chunks and put them in a saucepan with the butter. Warm over low heat, stirring often with a wooden spo
on, until the mixture is melted and bubbling, 3-5 minutes.
2. Pour the mixture into the rice crispies, stirring with a large spoon. While still warm, spread this on the baking sheet as an 8-inch/18-cm square about ¾ inch/2 cm thick, flattening the top with the spoon and straightening the edges. Leave to set, 8-10 minutes.
3. For decoration: heat a small saucepan of water until almost boiling. Break one of the chocolate bars into squares, put them in a bowl and set it over the steaming water. Heat until the chocolate is melted, stirring occasionally, 5-7 minutes. With a fork, drizzle the melted chocolate over the crispie mixture in fine trails and leave to set, 8-10 minutes. Repeat with the other chocolate bar. You will have some chocolate left over. Chill the decorated slab of delights until firmly set, at least 30 minutes.
4. Trim the edges of the mixture with a large heavy knife. Cut it in 2-inch/5-cm squares. Store the delights in an airtight container, layered with parchment paper or plastic wrap. They will keep for up to a week.