Ingredients
Equipment
Method
- Line a cookie sheet with parchment paper. Set aside.
- Unwrap the Mars bars and place them in a microwave-safe bowl along with ½ cup of butter.
- Heat in the microwave for 1 minute, then stir well to combine. If the chocolate bars are not completely melted heat for an additional 30 seconds. Stir until the butter and chocolate mix together easily.
- Add 2 ½ cups of crispy rice cereal to the bowl and fold it in using a silicone spatula. Continue to mix it until the cereal is coated with the melted chocolate mixture.
- Use a ¼ cup measuring cup or large cookie scoop to portion the mixture into discs.
- Place each disc on the parchment-lined baking sheet and press down on them gently to form a traditional “cookie” shape. To prevent sticking I like to use the bottom of a measuring cup that has been lightly greased with cooking spray or butter.
- Place the cookie sheet in the fridge to chill for 1 hour, or until set.
- Serve once the cookies have set. Keep leftovers in the fridge.
Notes
Storage: Store any leftover Mars Bar Cookies in an airtight container in the fridge for up to 5 days. For extended storage, transfer them to freezer bags and freeze them for up to 3 months.
Stovetop method: Heat the butter and Mars bars in a double boiler or heavy-bottomed large saucepan until completely melted. Add the cereal to the melted mixture and form into cookies as per the recipe.