Gluten free Mars bar slice (Curly Wurly slice)
The Aussie classic Mars bar slice recreated for coeliacs and other gluten free folks.
Equipment
- 1 Mixing bowl
- 1 small saucepan
- 1 Spatula
- 1 slice pan 28x18 cm
Ingredients
- 180 g Curly Wurly Swirlies 1.5 pack Curly Wurly Swirlies
- 60 g Butter
- 3 cups Gluten free Rice Bubbles 90g
- 225 g Chocolate melts
Instructions
- Line a 28cm x 18cm slice tin with baking paper. A 22x22cm tin would also work.
- In a small saucepan, combine butter and Curly Wurly pieces. Stir over a medium-low heat until melted and combined.180 g Curly Wurly Swirlies, 60 g Butter
- Place the rice bubbles into a large mixing bowl. Add the Curly Wurly butter mixture and stir until combined.3 cups Gluten free Rice Bubbles
- Press the mixture into your lined tin. Smooth it out and press into place using the back of a spoon. Set aside and prepare the chocolate.
- Using a double boiler (a heatproof bowl over a saucepan of boiling water) melt the chocolate. Once fully melted and smooth pour the chocolate over the slice.225 g Chocolate melts
- To get a smooth finish on the chocolate topping gently tap the pan on the bench and watch it magically smooth out.
- Refrigerate for three hours (or overnight).
- Remove from the fridge, sit for 10 - 20 minutes then slice and serve.
Notes
Note this recipe uses less butter than other recipes you may see for a Mars bar slice. To be honest I didn't see the need for more butter and it's worked well.
Unlike a Mars bar slice this recipe doesn't use golden syrup. Given Curly Wurlys have a higher proportion of caramel compared to a Mars bar it didn't feel necessary.