'Martian' Crunchies
Everybody's favourite and made in moments. The recipe used to be very easy to remember before Mars changed the weight of a Mars bar! Either make it in a pan over a gentle heat or use the microwave, starting on medium to get the bars melted and then moving up to full power and making sure your stir every couple of minutes.
For one Swiss roll tin 7" x 11" or 18 cm x 28 cm - this makes 16 pieces and I'm sorry, I've only ever made in old fashioned measurements. That's what made it so easy to remember.
- 5 regular size Mars bars
- 4 oz marg (70% fat)
- 4 oz rice crispies
Melt the marg and the bars together and stir until smooth and completely mixed. Mix in the crispies with a metal spoon if possible, to avoid crushing them and press into a greased tin. Leave to set if you can. You wouldn't believe how good these are still warm served with ice cream! They are also good straight from the freezer!
You probably don't want to think about this just now, but you can do some quite exciting Christmassy things with this recipe. You can mould the mixture into pudding basins (a double batch makes 3 x 1 lb puddings) and tap them out on to a tray to cool. Then mix up a little white icing and drizzle it artistically over the top of the pudding(s) allowing it to run down the sides a bit. Decorate with artificial holly or whatever. Alternatively, allow the mixture to cool until it is firm enough to mould in your hands and make lots of mini puddings which you can put in fancy paper bun cases. Do the icing bit again and decorate as you will. Believe me, it's not just the kids that love these! Stash some away in the freezer when you have an hour to spare before Christmas.