MARS BAR CHEESECAKE SLICE

SERVES 20. PREP 40+ MINS. COOK 10 MINS

INGREDIENTS

• 3 cups puffed rice cereal

• 50g butter

• 2 tbsp golden syrup

• 3 x 53g Mars Bars, chopped, plus extra to serve

• 4 gelatine sheets

• 750g cream cheese, at room temperature

• ½ cup caster sugar

• 2 tsp vanilla extract

• 300ml thickened cream

• 2 tbsp caramel syrup, plus extra to serve

METHOD

1 Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.

2 Place rice cereal in a heatproof bowl. Place butter, golden syrup and Mars Bars in a saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until melted and smooth. Add to rice cereal. Mix until well combined. Spoon mixture over base of prepared pan. Working quickly, spread mixture to cover base, pressing to compact. Refrigerate while preparing topping.

3 Place gelatine leaves in a bowl of cold water. Set aside for 5 minutes to soak. Squeeze liquid from gelatine. Place gelatine in a small saucepan over medium heat. Cook for 30 seconds or until melted. Remove from heat.

4 Using an electric mixer, beat cream cheese, sugar and vanilla together until light and fluffy. Gradually add hot gelatine, beating until combined. Add cream. Beat until well combined. Fold in caramel syrup. Spoon mixture over prepared base. Level top with a spatula. Refrigerate for at least 4 hours or overnight, until set.

5 Remove slice from fridge 10 minutes before serving. Using a hot knife, cut into pieces. Serve slice topped with extra chopped Mars Bar and drizzled with extra caramel syrup.