Method

Mars Bar Base:

1. Grease and line the base and sides of a 28cm x 18cm slice pan with baking paper ensuring a 3cm overhang on each of the long sides.
2. Thinly slice 3 x 64g Mars bar and place in a saucepan with Kremelta and golden syrup. Stir over a low heat until completely melted. Use a whisk to stir until Mars Bars are smooth. Oils will separate from chocolate which will come together once whisked.
3. Place rice bubbles in a bowl. Add the Kremelta mixture and stir until rice bubbles are coated in caramel. Working quickly, press into the base and into the corners of prepared pan whilst hot. Use spatula to smooth surface. Set aside at room temperature while preparing caramel.

Peanut Butter Caramel:

1. Place condensed milk, sugar, margarine and peanut butter into a medium saucepan over a low heat. Stir continuously for 12-15 minutes until smooth and thickened to a spreadable consistency. Spread over rice bubble layer then refrigerate for 2 hours until firm to touch.

Chocolate Topping:

1. Thinly slice remaining Mars Bars.
2. Place chocolate and Kremelta in a microwave safe bowl. Heat in the microwave on high for 1 ½ minutes, stirring after 1 minute until melted and smooth.
3. Pour over the top of caramel layer, tilt pan until chocolate covers the surface. Place remaining Mars bar slices on top to decorate. Refrigerate for 1 hour or until chocolate has set.
4. Allow to stand at room temperature for 30 minutes. Remove from pan and cut into squares using a warm non-serrated sharp knife.