Mars Bar Holiday Squares

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 5

Cook Time: 5

Chill Time: 2

Total Time: 2 10

Servings: squares

Calories: 212kcal

Author: Lord Byron's Kitchen

Melted Mars Bars, which consist of caramel, chocolate, and nougat are combined with butter, and rice krispies cereal in these Mars Bar Holiday Squares. Topped with melted milk chocolate and sprinkles, these squares are a no-bake confection that everyone just cannot get enough of!

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Ingredients

For the Base:

4 Mars Bars 52 grams each
1/2 cup salted butter
3 cups rice krispies cereal

For the Chocolate Topping:

1 cup milk chocolate chips
1/4 cup salted butter

Instructions

Prepare a 9 x 9 inch baking pan by lining it well with parchment paper. Fold the parchment paper so that it fits snugly in the pan. I use two sheets – one folded to fit the length of the pan and another folded to fit across the pan. Allow the excess parchment paper to hang out over the side of the pan. Once the confection is firm, use the excess parchment to lift the whole block out of the pan to make it easy to cut into squares.
Next, unwrap the Mars Bars and cut them into one-inch pieces. Add them to a saucepan with a half cup of butter and over low heat melt the butter and candy together. Continue to stir until the mixture is completely smooth.
Remove the mixture from the heat and add in the cereal. Use a sturdy spatula to stir until all of the cereal is well combined with the melted candy.
Transfer the mixture to the prepared baking dish. Press down with the spatula to flatten slightly. Set aside.
Place the chocolate into a microwave-safe bowl with the remaining quarter cup of butter. Microwave the chocolate on high power for 30 seconds. Then, if it’s still not silky smooth, reheat in increments of 5 or 10 seconds, depending on your microwave, stirring with a rubber spatula after each increment.
Once the chocolate is smooth, pour it over the layer of candy and rice krispies in the prepared pan. Use an offset spatula to smooth the chocolate.
Top with sprinkles and set the pan aside.
It’s best to let it sit at room temperature for at least one hour to help temper the chocolate. Slowly cooling will prevent the milk solids from separating. After the hour has passed, transfer it to the fridge for another 60 minutes to chill. Before attempting to cut into bars, remove from the fridge and let set at room temperature for 15-20 minutes.
To cut, use the overhanging parchment paper to lift the entire pan of squares out of the baking dish. Remove and discard the parchment paper. Set the large square onto a cutting board and use a sharp knife to cut into your desired size.
Once cut, store the bars in an airtight, food-safe container and keep them refrigerated. Squares will last 7-10 days in the fridge. Squares can be frozen for 2-3 months.

Nutrition