step one: Chop the Mars bars into small pieces and place in a pan with the golden syrup and 75g (3oz) of the butter. Cook over a low heat for 3–4 minutes until melted, then beat until smooth.
step two: Fold the rice crispies into the Mars bar mixture until well combined. Transfer to a 15cm (6 inch) square shallow tin and spread out evenly with a spatula.
step three: Melt the chocolate and the remaining butter in a heatproof bowl set over a pan of simmering water. Spread in an even layer over the brownies and set aside for at least 1 hour until set. Cut into bars and arrange on plates to serve.
- 4 x 60g (2 1/4oz) Mars Bars
- 4 tablespoons pouring golden syrup
- 100g (4oz) butter
- 50g (2oz) rice crispies
- 100g (4oz) milk chocolate, broken into squares