that's life (Australia)
No Bake Mars Bar Tart
PREP AND COOK: 40 MINS 250g packet Butternut Snap Cookie
100g butter, melted 3 x 50g Mars Bar chocolates
2 cups white marshmallows
1 cup Milk Choc Melts (150g)
1 tblsp malted milk powder
2 tblsps milk
395g can sweetened condensed milk
125g butter, chopped
¼ cup golden syrup
¼ cup firmly packed brown sugar
150g milk cooking chocolate, finely chopped
⅓ cup pure cream
1 Grease a 23.5cm round x 3.5cm deep, loose-base flan tin.
2 Process biscuits in a food processor until finely crushed. Add butter and 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 for about 1 minute. Stir until melted and smooth. Pour evenly over biscuit base. Refrigerate for 15 minutes, while making caramel.
4 To make the caramel, place all ingredients in a large saucepan over a medium heat. Stir until butter is melted and mixture is smooth. Bring to a boil. Gently boil, stirring constantly for about 8 minutes, or until thick and light golden. Remove from heat and 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 from heat and 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.