3 cups rice bubbles
3 x 60 g Mars Bars – chopped
75g butter (3 oz)
1 tbsp golden syrup
150 g dark cooking chocolate – chopped (375 g for a thicker topping)

Place Mars Bars in heatproof bowl with butter and golden syrup.

Microwave on high for about 1 ½ minutes, or until melted.
Mix until smooth.

Stir in Rice Bubbles and press mixture firmly into a greased, foil lined, 20 cm square cake tin.

Refrigerate until firm.

Microwave chocolate on high for 1 to 2 minutes, or until melted, stirring occasionally.

Stir until smooth. Spread over slice and refrigerate until firm.
Cut into squares with a warm knife.

Makes 16 slices.