Chocolate Mars Bar Crunch
For those of us who have a very sweet tooth, love chocolate and caramel (plus Mars Bars) then this is THE dessert for you. This pudding is sheer chocolate decadence and I bet once you start eating it, you will not be able to stop until its all gone!
Ingredients
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BASE
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300g hobnob biscuits- crushed
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100g digestive biscuits- crushed
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60g butter- melted
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FILLING
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3 x mars bars
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2 x 397g cans sweetened condensed milk
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60g butter
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TOPPING
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100-200g plain chocolate
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30g butter
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DECORATION
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Dusting of cocoa powder
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Lashings of whipped cream
Instructions
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To make the base:
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01 Place biscuits in a food processor. Process into fine crumbs.
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02 Melt butter. Combine butter and biscuit crumbs. Mix well. Push crumbs into the base and up approximately 1 inch of the sides of a 26cm spring release non-stick tin or loose bottomed fluted tin. Press down well and chill.
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To make the filling:
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03 Empty condensed milk into a large microwave proof bowl. Add butter and chopped pieces of mars bar. Melt 5 minutes on HIGH level. Remove from microwave and whisk ingredients together until smooth.
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04 Replace back into microwave - continue to cook for further 2 minutes on HIGH. Remove and beat again with a large balloon whisk.
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05 Replace again and cook on HIGH for last 1 minute. Caramel is now very hot – handle with care.
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06 Pour immediately into biscuit crust. Allow to cool.
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To make the topping:
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07 Melt chocolate and butter and pour over top of caramel only once it sets - must be cool and slightly firm to the touch. Allow to set.
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Decoration:
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08 Serve in individual slices with a light dusting of cocoa powder and spoonfuls of whipped cream.
Notes
I prefer to cook the filling in the microwave. This way the filling does not burn, however, filling can be made in a saucepan over a low heat, stirring all the time. If unable to get Hobnob biscuits make the base with all digestives and always remove from fridge 1 hour before serving for a softer, less chewy pud! By the way, let the caramel filling set before pouring on the melted chocolate topping. Usually I would let this cool totally to room temperature but I have let it cool for 30 minutes at room temperature and then placed in the fridge to chill down more quickly! One can use a smaller tin (say 22cm), the difference will be in the thickness of the biscuit crust and of course a thicker filling. If one does not have a loose bottomed flan ring/tin do not panic as it will work well in a pie tin - it will be just a little more difficult to cut and remove the first slice. Finally, I recommend making the day before as this chocolate dessert definitely improves in flavour over night.
