No-bake Mars Bar Tart

Serves 12, Prep and Cook 40 mins

250g packet Butternut Snap

Cookie

100g unsalted butter, melted 3 x 50g Mars Bar chocolates

EASY NOUGAT

2 cups white marshmallows

(170g)

1 cup Milk Choc Melts (150g) 1 tblsp malted milk powder 2 tblsps milk

CARAMEL

395g can sweetened

condensed milk

125g unsalted butter, chopped ¼ cup golden syrup ¼ cup firmly packed brown sugar

TOPPING

150g milk cooking chocolate,

finely chopped

¹⁄³ cup pure cream

1 Grease a 23.5cm round x 3.5cm deep, loosebase flan tin.

2 Process cookies in a food processor until finely crushed. Add butter. Process until combined. Press mixture firmly over base and up side of prepared tin. Refrigerate. 3 To make nougat, place all ingredients in a medium heatproof bowl. Microwave on High (100%) for about 1 minute. Stir until melted and smooth. Pour evenly over biscuit base. Refrigerate for 15 minutes.

4 To make caramel, place all ingredients in a large saucepan over a medium heat. Stir until butter is melted and mixture is smooth. Bring to boil. Gently boil, stirring constantly for about 8 minutes, or until thick and light golden. Remove. Immediately pour over nougat layer. Refrigerate for 30 minutes.

5 To make topping, place chocolate in a medium heatproof bowl. Heat cream in a small saucepan until hot. Remove. Pour over chocolate. Stir until melted.

6 Pour topping over caramel. Smooth over top. Cut each Mars Bar lengthways into four even slices. Arrange in a circular pattern over topping. Refrigerate for 3 hours, or until set.

7 To serve, remove tart from tin. Transfer to a serving plate. Cut into wedges.