This delicious Easter dessert will put a smile on everyone's dial - and it's ready in just 25 minutes!
3 cups Rice Bubbles
360g packet Share Size Mars Bars (20-pack)
100g unsalted butter, chopped
250g block cream cheese, chopped, at room temperature
1/3 cup Nutella
75g dark cooking chocolate, melted and cooled
2 x 53g Mars Bars, thinly sliced
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Place Rice Bubbles in a large bowl. Coarsely chop Mars Bars. Place in a large saucepan with butter. Stir over a low heat until melted. Don’t boil. Pour over Rice Bubbles. Stir until combined.
Press mixture over base of prepared pan. Refrigerate while preparing topping.
To make topping, beat cream cheese and Nutella in the small bowl of an electric mixer until smooth. Add chocolate. Beat until combined. Pour over base. Spread evenly.
Arrange sliced Mars Bars over top of slice. Refrigerate for at least 4 hours, or overnight until firm.
To serve, lift slice from pan. Cut into pieces.
TIP! Slice can be made up to five days ahead. Store in an airtight container in the fridge.