TMX method

1. Line a 20cm x 20cm square cake pan with baking paper.
2. Place Mars Bars and butter into bowl. 5 minutes / 80C / Speed 1.
3. Pour mixture into a large mixing bowl.
4. Add rice bubbles and stir until the rice bubbles are well coated. You may need to add a little more if too wet.
5. Pour mixture into cake pan and smooth out the top.
6. Place chocolate into a clean and dry bowl. 5 minutes / 60C / Speed 1. Alternatively, place the chocolate and oil/butter into a microwave safe jug. Cook on Medium for 90 seconds. Stir until completely melted.
7. Pour melted chocolate over the slice.
8. Place 16 red coated chocolates and mint leaves onto the top of the slice, leaving room to cut into 16 slices once set.
9. Allow to set and cut into 16 slices.

Traditional method

1. Line a 20cm x 20cm square cake pan with baking paper.
2. Place Mars Bars and butter into a microwave safe bowl. Cook on Medium for 90 seconds. Stir well to completely melt.
3. Add rice bubbles and stir until the rice bubbles are well coated. You may need to add a little more if too wet.
4. Pour mixture into cake pan and smooth out the top.
5. Place chocolate into a clean and dry bowl. 5 minutes / 60C / Speed 1. Alternatively, place the chocolate and oil/butter into a microwave safe jug. Cook on Medium for 90 seconds. Stir until completely melted.
6. Pour melted chocolate over the slice.
7. Place 16 red coated chocolates and mint leaves onto the top of the slice, leaving room to cut into 16 slices once set.
8. Allow to set and cut into 16 slices.