Peenie’s Famous Mars Bar Slice is the perfect home-cooked treat to gift. Packaged in a vintage tin, wrapped in antique linen and tied with a bow, it will be greeted with ‘ohhs’ of delight when presented to the lucky recipient.
This beautiful tin was given to me as a present (filled with minties) for my 10th birthday from my childhood bestie, Emily. My first ever tin and I loved it the moment I set eyes on it. 20 years on and it’s filled with the product of a recipe from another favourite friend, also named Emily.
Makes: 30 pcs
3 x 55g Mars Bars
3 cups Rice Bubbles
300g milk cooking chocolate
Grease and line a rectangular slice tin. Chop the Mars Bars and 90g of the butter into cubes and melt in a saucepan over a medium heat (without boiling) stirring constantly until mixture is smooth.
Place the Rice Bubbles in a large bowl and cover with the Mars Bar mixture, stirring until all the Rice Bubbles are evenly coated.
Firmly press the mixture into the prepared tray. Melt the chocolate and remaining butter in a heat proof bowl over a saucepan of boiling water, stirring constantly until smooth.
Pour the melted chocolate mixture over the Rice Bubbles, spreading evenly to the corners with a knife.
Refrigerate for 1 hour until set. Remove from the fridge and slice into 5cm squares. Store in an airtight container in the fridge for up to 4 days.
To learn more about the illustrated life of Alexandra Nea, read our story here:
Words + Illustration: Alexandra Nea
Alexandra Nea, 34, is a Sydney based illustrator and is married to her high school sweetheart James. She’s mother to son Samuel, 2, and Maggie the crazy chocolate labbie. You can see more of Alexandra’s beautiful illustrations and afternoon tea series via her website and shop and follow her on Facebook and Instagram.