MARS BAR SQUARES

In a large saucepan, you’ll first melt the butter over very low heat. Then add in the chocolate bars, chopped into small pieces. Gently stir the mixture as the bars begin to melt and ooze into the butter. It’s very important that the burner is on low heat, otherwise the caramel and chocolate can start to burn instead of melt.

Pro Tip: If the butter and melted chocolate bars are starting to separate as they melt, remove the pan from the heat and whisk vigorously.

Once totally melted, carefully stir in the cereal then press the mixture into a greased 8×8 inch (20×20 cm) pan. Technically, you could use a 9×9 inch pan, however, the bars will be quite a bit thinner.

Then a layer of creamy, melted milk chocolate goes on top and your bars are ready to set. I always let mine firm up at room temperature because when you put chocolate in the fridge to harden it can discolor and get those weird little white flecks on top.

BAKING TIPS & TRICKS