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Boomstickalardass Mars Bar slice

Boomstickalardass Mars Bar slice

Here’s a treat – the Mars Bar slice. Take a Mars Bar and add butter to it then stir in some puffed rice and then coat the lot in chocolate. Oh lordy, it’s like taking a murmur and turning it into a heart attack, but in a totally fine way.

This is quite simply the fatty-boomstickiest  slice you can make. It’s the kind of slice that makes you fall in love with the world and say, “To hell with it, this slice is worth getting fat about.” 

When I made a batch recently, god love me, I made it with puffed brown rice. A bit like having a diet coke with your Big Mac and large fries. Whatever helps you enjoy without guilt, I say. Plus, it was super-yummy. The brown rice adds a little nuttiness.

The most blissful way to enjoy this indulgence is with a cuppa and a favourite book: Michelle Crawford from Hugo and Elsa‘s A Table in the Orchard. If you have never discovered Michelle, you really should abandon this Mars Bar slice and pop over there right now. I love her cookbook just as much as I loved indulging in this slice!

This one is yummy too: Lucy’s mum’s chocolate slice


Boomstickalardass Mars Bar slice

To die for Mars Bar slice - your new favourite indulgence

Makes about 16 slices
Takes 15 minutes

3 cups puffed brown rice (but rice bubbles are probably more honest)
3 x 52g Mars Bars, roughly chopped
75g butter
1 tsp golden syrup
200g milk chocolate

Line a slice tray with baking paper, letting at least 2 cm overhang at the edges (this makes getting your slice out a breeze).

Put the Mars Bars, butter and golden syrup into a glass bowl and microwave on high for 1 ½ minutes. Remove from microwave and stir until smooth. If little lumps are still present, heat for another 20 seconds and stir again.

Add one cup of the puffed rice to the bowl and stir in thoroughly. Repeat with remaining 2 cups of brown rice, one at a time. Once completely combined, press the mix into the slice tin with the back of a large metal spoon.

Break the chocolate into squares and microwave on high for 1 minute. Stir for about 20 seconds until smooth. You may need to heat for another 20 seconds if chocolate is not completely smooth. Once ready, pour the chocolate over the slice and smooth with a pallet knife.

Refrigerate until chocolate hardens (about an hour). Pull out of slice tray and allow the slice to come to room temperature before slicing into squares or rectangles. I like slim rectangles as they are easier for mouths to eat. Not that mouths need persuading!

Leftover slice keeps in an airtight container in the fridge for a couple of weeks.