I inherited the original Mars Bars Rice Krispies recipe from a friend years ago. I believe there's recipes floating around on the internet too, cause she was a follow-the-recipe kind of gal. The taste was delicious, but they were really dense, kind of greasy, tough to chew, and kind of overkill on the chocolate... and the calories. With a few tweaks, I got a really light square that was more economical, easy to eat, produced more than 16 tiny (impossible to cut) little squares, and was not death-by-chocolate.
'Cause things like that matter. Who needs 300+ calories in a single bite? Nobody, that's who.
While I don't make this recipe as often as I used to, it's always a crowd pleaser at potlucks and BBQs! And it doesn't use any gooey melted marshmallows to make it, which makes it a total win when it comes to cleaning the kitchen afterwards.
Ingredients
4 heaping cups Rice Krispies
7 tbsp butter (1 stick minus 1 tbsp)
4 regular-size Mars Bars candy bars
1 cup milk chocolate chips (optional - if you like death by chocolate)
Directions
Chunk cut the butter and the Mars Bars (if you don't want to wait all day for it to melt), and melt them in a large pot over low heat, stirring occasionally.
Lightly grease an 8 x 11" pyrex casserole dish (or nearest equivalent metal pan - 9x9" - but bars will be thicker) while waiting for the candy to melt.
Once the bars are melted (don't worry if the caramel persists a little), stir in the Rice Krispies and mix thoroughly. Pour into casserole dish, and compress lightly into the bottom.
**IF you want to use the optional chocolate topping, melt the chocolate chips in a cup in the microwave and spread over the top at this point**
Chill the bars for at least 1 hour in the freezer, then cut and serve.
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