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No Bake Mars Bar Tart

This decadent dessert is as easy as it is delicious! - by Jane Ash
  • 11 Feb 2020
Prep: 40 Minutes - Easy - Serves 12
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TIP! For a richer chocolate flavour, replace cookies with Choc Ripple biscuits and milk chocolate with dark chocolate in the topping. We used golden syrup from the jar, instead of the squeeze-bottle. Tart can be made up to three days ahead. 

Ingredients

250g packet Butternut Snap Cookie

100g unsalted butter, melted

3 x 50g Mars Bar chocolates

EASY NOUGAT

2 cups white marshmallows (170g)

1 cup Milk Choc Melts (150g)

1 tablespoon malted milk powder

2 tablespoons milk

CARAMEL

395g can sweetened condensed milk

125g unsalted butter, chopped

¼ cup golden syrup

¼ cup firmly packed brown sugar

TOPPING

150g milk cooking chocolate, finely chopped

1/3 cup pure cream

Method

  1. Grease a 23.5cm round x 3.5cm deep, loose-base flan tin.

  2. Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture firmly over base and up side of prepared tin. Refrigerate. 

  3. To make nougat, place all ingredients in a medium heatproof bowl. Microwave on High (100%) for about 1 minute. Stir until melted and smooth. Pour evenly over biscuit base. Refrigerate for 15 minutes, while making caramel.

  4. To make caramel, place all ingredients in a large saucepan over a medium heat. Stir until butter is melted and mixture is smooth. Bring to boil. Gently boil, stirring constantly for about 8 minutes, or until thick and light golden. Remove. Immediately

  5. Pour over nougat layer. Refrigerate for 30 minutes.

  6. To make topping, place chocolate in a medium heatproof bowl. Heat cream in a small saucepan until hot. Remove. Pour over chocolate. Stir until melted.

  7. Pour topping over caramel. Smooth over top. Cut each Mars Bar lengthways into four even slices. Arrange in a circular pattern over topping. Refrigerate for 3 hours, or until set. 

  8. To serve, remove tart from tin. Transfer to a serving plate. Cut into wedges.

Jane Ash

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