Crunchy Topped Brown Sugar Slice Recipe
Crunchy Topped Brown Sugar Slice Recipe
If you are reading this, chances are you like to bake. And if you like to bake, there’s a 99% chance you’ve made Mars Bar Slice before. This is like Mars Bar Slice on steroids. This is the “my Bars Bar Slice is WAY better than your Mars Bar Slice”. This is the French version of a Mars Bar Slice. This is from a fabulous American pastry chef who worked and lived in France and collected the recipes from French pastry chefs that they made at home for their own families.
So…this slice – it’s a bit of a cookie base, which, can be a bit sticky to work with. I tried a few different things to get it patted down into the tray and ended up flouring my fingertips which worked great so bear that in mind. The middle is a layer of chocolate and the top is caramelised rice bubbles. It makes a fair bit so feel free to munch on it while you’re waiting and any leftovers is fantastic on ice cream!
Topping
1/2 cup sugar
3 tbsp water
2 cups Rice Bubbles (Krispies)
Method
Line a baking tray with non-stick baking paper. In a medium size pan or pot, mix the water and sugar together then bring to a boil over high heat. Do not stir. As soon as you see any colour develop add the Rice Bubbles and stir constantly until they all go golden in colour (about 2-3 minutes). Remove from heat and fast as you can spread over the baking paper to cool.
Slice
115g (4 oz) unsalted butter, softened
1/4 cup packed light brown sugar
2 tbsp white sugar
1/4 tsp salt
1/2 tsp vanilla extract
3/4 cup all-purpose flour
100g (3 1/2 oz) semisweet or bittersweet chocolate, finely chopped
Method
Pre-heat oven to 160C/375F. Line an 8 inch square pan with baking paper, leaving an overhang so you can lift it out later.
Beat the butter, sugars, salt and vanilla together until light and fluffy, then add flour until just combined. Pat over the base with lightly floured fingertips and bake for 22 minutes or until light golden in colour.
Turn off oven, remove tray and sprinkle with the chocolate. Put the tray back in the oven for 2 minutes. Remove and spread the melted chocolate over the base and top with the Rice Bubble topping. If you don’t want to go to the trouble of caramelising the rice bubbles, sprinkle 1 cup of rice bubbles over the top instead.
Cool to room temperature then pop into the fridge to allow the chocolate to set completely.
Ingredients
- Topping
- 1/2 cup sugar
- 3 tbsp water
- 2 cups Rice Bubbles (Krispies)
- Slice
- 115g (4 oz) unsalted butter, softened
- 1/4 cup packed light brown sugar
- 2 tbsp white sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 100g (3 1/2 oz) semisweet or bittersweet chocolate, finely chopped
Instructions
- Line a baking tray with non-stick baking paper. In a medium size pan or pot, mix the water and sugar together then bring to a boil over high heat. Do not stir. As soon as you see any colour develop add the Rice Bubbles and stir constantly until they all go golden in colour (about 2-3 minutes). Remove from heat and fast as you can spread over the baking paper to cool.
- Pre-heat oven to 160C/375F. Line an 8 inch square pan with baking paper, leaving an overhang so you can lift it out later.
- Beat the butter, sugars, salt and vanilla together until light and fluffy, then add flour until just combined. Pat over the base with lightly floured fingertips and bake for 22 minutes or until light golden in colour.
- Turn off oven, remove tray and sprinkle with the chocolate. Put the tray back in the oven for 2 minutes. Remove and spread the melted chocolate over the base and top with the Rice Bubble topping. If you don’t want to go to the trouble of caramelising the rice bubbles, sprinkle 1 cup of rice bubbles over the top instead.
- Cool to room temperature then pop into the fridge to allow the chocolate to set completely.
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.
