Here, I've taken the Mars Bar Slice we all know and love and added a dash of another sentimental favourite, Baileys Irish Cream. Good idea? Absolutely! Baileys Mars Bar Slice is as lovely as you'd expect.
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The recipe
I'm not a huge fan of messing with the classics. Pavlova is perfect just as my nan made it, old school Honey Joys can't be improved and don't dare vary Weetbix Slice. I thought Mars Bar Slice was in this same category... until now.
I was making up some Baileys Truffles and the smooth and chocolate-y mixture reminded me of Mars Bar Slice mixture before adding the rice bubbles. Hmmm... I wonder if I could somehow fuse the recipes? Yes, I could – it worked a treat.
I sampled a couple of pieces and decided to freeze the rest for Christmas. But I've been sneaking to the freezer every night to extract just one little tiny square to have with my cuppa. At this rate, it'll be gone by Christmas. But that's ok because I've recorded the recipe and am sharing it here.
Ingredient notes
You'll need one of those large blocks of milk chocolate (315 grams), 3 Mars Bars, butter, golden syrup (or honey/maple syrup/corn syrup), rice bubbles (you might call them rice krispies or rice puffs) and – of course – a splash of Baileys.
I've also used a little white chocolate and green food colouring to drizzle on the topping. It helps to distinguish this as Baileys Mars Bar Slice, but is entirely optional.
See the recipe card at the end of this post for ingredient quantities.
How to make Baileys Mars Bar Slice
Start by grease a slice tin (around 27 x 17cm) with butter and then lining with baking paper.
TIP: Leave a little extra baking paper overhanging on the sides (to pull the slice from the tin once cooked).
Divide the chocolate into two parts - one weighing 75 grams and the other weighing 240 grams.
Next add these ingredients to a large saucepan: the mars bars (broken up with your hands), 75 gram measure of the milk chocolate, butter, golden syrup and Baileys (see image 1). Place the saucepan over very low heat and stir with a small whisk to combine (see image 2). Keep stirring until the mixture reaches a smooth, runny consistency. The mixture should resemble melted chocolate, with no lumps (see image 3).
Take off heat and add rice bubbles to the saucepan, stirring to combine well (see images 4 and 5).
Pour mixture into your prepared slice tin. Spread it evenly to the edges and press into the tin firmly with the back of a metal spoon (see image 6).
Now it's time to add the topping. Melt the remaining milk chocolate in the microwave using 20 second bursts (checking and stirring after each burst). Pour the melted chocolate over the slice (see image 7).
TIP: Angle the tin from edge to edge to help chocolate reach each side and corner of the slice tin.
OPTIONAL: Melt the white chocolate and add enough green powdered food colouring for a pale green colour. Drizzle over the top of your milk chocolate layer (see image 8).
Setting and storage
Place the slice into the fridge for at least 2 hours to set.
Remove the slice from tin by lifting edges of baking paper, cut into squares and return to the fridge. It will last a couple of weeks stored in an airtight container in the fridge.
TIP: Leave slice at room temperature for 15 minutes to avoid cracking the topping as you cut up your slice.
Your slice should be okay for a month or two in the freezer if wrapped or placed in an airtight container. Remove from the freezer and allow to defrost before consuming.
Want more Baileys recipes?
If you're a fan of Baileys Irish Cream, try one of these other recipes:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Baileys Mars Bar Slice Recipe
Equipment
- slice tin (around 27 x 17cm)
- large saucepan
- small whisk
- small heatproof bowl and spoon
Ingredients
- 3 Mars bars (47 gram bars)
- 60 grams butter
- 2 teaspoons golden syrup (or maple syrup, honey or corn syrup)
- 1 tablespoon Baileys Irish Cream
- 3 cups rice bubbles (100 grams)
- 315 grams milk chocolate (75 grams for slice and 240 grams for topping)
- 50 grams white chocolate (optional)
- powdered green food colouring (optional)
Instructions
- Grease a slice tin (around 27 x 17cm) with butter and then line with baking paper, leaving extra on sides (to pull the slice from the tin once cooked).
- Break mars bars into pieces with your hands and place into a large saucepan. Add 75 grams of the milk chocolate, butter, golden syrup and Baileys.
- Place saucepan over very low heat and stir with a small whisk to combine. Keep stirring until the mixture reaches a smooth, runny consistency. The mixture should resemble melted chocolate, with no lumps.
- Take off heat and add rice bubbles to the saucepan, stirring to combine well.
- Pour mixture into the prepared slice tin, spreading evenly to the edges and then pressing into the tin firmly with the back of a metal spoon.
- Melt remaining chocolate in the microwave using 20 second bursts (check and stir after each burst).
- Pour melted chocolate over the slice and angle tin from edge to edge to help chocolate reach each side and corner of the slice tin.
- Melt the white chocolate and add enough green powdered food colouring for a pale green colour. Drizzle over top of milk chocolate.
- Place slice into fridge for at least 2 hours to set.
- Remove slice from tin by lifting edges of baking paper, cut into squares and return to the fridge.
Notes
- Read the entire post and recipe card for all the tips and hints. This is an easy recipe, but there are a few tips and tricks to get a perfect result.
- The most important part of the process is heating the mars bars, chocolate, syrup, butter and Baileys gently and stirring with a whisk over low heat to get a smooth texture. Make sure the temperature remains low.
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