250g packet Butternut Snap Cookie
100g unsalted butter, melted
3 x 50g Mars Bar chocolates
2 cups white marshmallows (170g)
1 cup Milk Choc Melts (150g)
1 tablespoon malted milk powder
2 tablespoons milk
395g can sweetened condensed milk
125g unsalted butter, chopped
¼ cup golden syrup
¼ cup firmly packed brown sugar
150g milk cooking chocolate, finely chopped
1/3 cup pure cream
Grease a 23.5cm round x 3.5cm deep, loose-base flan tin.
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.
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.
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
Pour over nougat layer. Refrigerate for 30 minutes.
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.
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.
To serve, remove tart from tin. Transfer to a serving plate. Cut into wedges.