Best 3 Mars Bar Caramel Slice Lower In Fat Recipes

MARS BAR SLICE

Steps:

• Line an 8-inch square pan with baking or parchment paper.
• In a medium saucepan, add butter and Mars Bars. Place on a medium-low heat and gently stir until mixture is melted and combined. The mixture will look a little lumpy and won't ever be completely smooth - this is fine.
• Tranfer mixture to a large mixing bowl. Add rice cereal and mix to combine - working quickly.
• Pour mixture into prepared baking pan. Use the back of a spoon to press the mixture into one even layer. Pop in the fridge to set for at least 1 hour.
• To serve, melt milk chocolate in the microwave until melted and smooth. Pour over slice and smooth out into one even layer. Place in the fridge for 30 minutes to set. Slice into small squares to serve.

CARAMEL SLICE

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
• In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
• Place mixture into baking pan and press down to form one even layer. Bake in the oven for 12 minutes or until the crust is slightly golden on the edges. Remove from oven and set aside while you make the caramel.
• In a medium-sized saucepan, add sweetened condensed milk, butter and syrup (if using). Place on a medium heat and stir constantly until the butter melts. Continue to cook, stirring constantly, until caramel turns golden brown and thickens slightly. This takes at least 10 minutes so be patient!
• Once caramel has thickened, remove from heat and stir in a pinch of salt. Pour over shortbread crust. Then bake for another 12 minutes or until golden brown on the edges. Leave to cool for 30 minutes (sprinkle over extra sea salt if you like) before adding chocolate topping.
• Place chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds. Once chocolate is melted and smooth, add oil and stir. Then pour over caramel layer. Spread out into one even layer and then place in the fridge for at least 2 hours to cool and set.
• When you're ready to serve, carefully lift slice out of baking tin and cut into small squares. If it's too hard to cut (for example, if you left it in the fridge overnight), just let it sit at room temperature for 10 minutes or so and it will soften slightly.

MARS BAR (CARAMEL) SLICE - LOWER IN FAT

Steps:

• Preheat Oven 180°C.
• Mix base ingredients and press into bottom of lined or greased slice baking tray.
• Bake for 10 minutes.
• Mix caramel ingredients in a saucepan and gently heat until thickened - CAREFUL to stir continually as this burns easily.
• Pour over biscuit base.
• Bake 10 minutes.
• Mix chocolate and copha in saucepan gently over heat, again, stirring continually.
• Pour over slice and place in refrigerator to set.
• When firm, cut into squares.