Ingredients
3 cups Rice Bubbles
360g packet Share Size Mars Bars (20-pack)
100g unsalted butter, chopped
TOPPING
250g block cream cheese, chopped, at room temperature
1/3 cup Nutella
75g dark cooking chocolate, melted and cooled
2 x 53g Mars Bars, thinly sliced
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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Place Rice Bubbles in a large bowl. Coarsely chop Mars Bars. Place in a large saucepan with butter. Stir over a low heat until melted. Don’t boil. Pour over Rice Bubbles. Stir until combined.
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Press mixture over base of prepared pan. Refrigerate while preparing topping.
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To make topping, beat cream cheese and Nutella in the small bowl of an electric mixer until smooth. Add chocolate. Beat until combined. Pour over base. Spread evenly.
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Arrange sliced Mars Bars over top of slice. Refrigerate for at least 4 hours, or overnight until firm.
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To serve, lift slice from pan. Cut into pieces.
TIP! Slice can be made up to five days ahead. Store in an airtight container in the fridge.
