Why is my Mars Bar slice too hard?
Your Mars bar slice could be too hard for a couple of reasons.
Overheating Ingredients: if you melt the Mars Bars, butter, or other ingredients over too high of heat or for too long, they can become overheated and seize, resulting in a harder texture.
Overmixing: overmixing can lead to a denser and harder slice when combining the melted ingredients with the crushed biscuits or rice bubbles.
Improper Cooling: if you don't allow the Mars Bar Slice to cool properly before cutting and serving, it may not set correctly, resulting in a harder texture.
The best pan for Mars Bar slice
This recipe calls for an 18cm x 28cm slice pan. You'll use this baking dish to shape and refrigerate the Mars Bar slice. It should be greased and lined with baking paper to make it easy to remove the slice once it has set.
How to make Mars Bar slice
4 x 47g Mars Bars, chopped
100g unsalted butter, chopped
3 cups Rice Bubbles
180g milk chocolate, chopped
2 tsp vegetable oil
50g Caramilk chocolate, chopped
Grease and line a 18cm x 28cm slice pan with baking paper.
Combine Mars Bar and butter in a medium saucepan. Stir on low heat for 5 minutes or until melted (mixture may look separated when melting the Mars Bars
and butter, but will come back together after stirring).
Place Rice Bubbles in a large heatproof bowl. Add Mars Bar mixture and stir to combine. Press mixture firmly into pan and level top. Refrigerate 30 mins until firm.
Combine milk chocolate and oil in a microwave safe bowl. Microwave on MEDIUM (50% power) in 30 second bursts, until melted and smooth. Microwave Caramilk in a separate small microwave safe bowl on MEDIUM (50% power) in 30 second bursts, until melted and smooth.
Pour milk chocolate over slice and spread evenly to cover. Immediately drizzle Caramilk lengthways over the milk chocolate. Using a toothpick or a skewer, gently drag a skewer or a toothpick horizontally through the chocolate to form swirl. Refrigerate 30 minutes until chocolate is set, then cut into pieces to serve.