Ingredients
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Crunch Base:
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4 tbsp (56g) unsalted butter
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4 full-size Mars bars (or Milky Way bars), chopped (approx. 7 oz / 200g)
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2 tbsp golden syrup (or light corn syrup)
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3 cups (90g) chocolate rice crisp cereal (like Cocoa Pops)
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1/2 tsp vanilla extract
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Pinch of sea salt
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Chocolate Top Layer:
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7 oz (200g) milk chocolate chips or chopped chocolate block
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1 tsp vegetable oil or butter (gives the topping a smooth, glossy finish)
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Instructions
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Prep the Pan: Line an 8×8-inch square baking dish with parchment paper, leaving a bit of overhang on the sides for easy lifting.
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Melt the Base: Place the butter, chopped Mars bars, and golden syrup in a heatproof bowl set over a pot of gently simmering water (or microwave in 30-second bursts). Stir continuously until smooth and melted together.
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Combine: Remove from heat, stir in the vanilla extract and salt, then fold in the chocolate rice cereal until every piece is evenly coated.
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Press: Transfer the cereal mixture into the prepared pan. Press down firmly into an even layer using the back of a spoon or a buttered spatula.
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Melt the Topping: In a small bowl, melt the milk chocolate and oil together in the microwave in 20-second intervals, stirring between each burst until silky smooth.
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Pour & Set: Pour the melted chocolate over the cereal layer, spreading it evenly to all corners. Tap the pan on the counter once or twice to pop any air bubbles.
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Chill & Slice: Refrigreat for at least 45 to 60 minutes until the top chocolate layer has fully set. Lift out of the pan using the parchment paper overhang and slice into squares using a sharp, warmed knife. Store in an airtight container in the fridge or at room temperature.