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.

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