From Mum’s Old Recipe Book: Ma’s Delight (or Mars Delight)

I just watched a YouTube video (don’t worry, I haven’t forgotten about the recipe) of a young man demonstrating his method of tracing sewing patterns onto thin polythene sheeting, meaning that the same pattern can be re-used as many times as you want and you can make it in all the different sizes it has to offer.

It was a very clear and useful video – some people are just natural explainers/ entertainers aren’t they? – but I spent most of it wondering what this ‘sharpie’ thing was he kept referring to. It sounded like something a surgeon might use to take out someone’s appendix yet he seemed to be wielding nothing more dangerous than a fine-tipped permanent marker. Reading the comments below the video it was clear that other viewers had had to research this object too. I looked it up on Amazon and voilà (or possibly voilá) – more Sharpies than you could shake a stick at.

So it is with Mars Bars. Every Englishman, Scotsman, Irishman, Welshman (Cornishman?) knows what a Mars Bar is. Mars Bars are part of our culture. But it occurs to me that there may be parts of the globe where they do have computers but do not have Mars Bars or where there is a Mars-type chocolate bar but it goes under a different name.

I do not have the secret recipe for Mars Bars but basically it’s squidgy, caramel-y toffee thickly coated with milk chocolate. A lifetime of consuming Mars Bars is one reason for my feminine curves today. However, I’m sure any similar chocolate bar (or rather three chocolate bars!) would do as well. Perhaps best to avoid ones with peanuts in as that might alter the taste and some people are allergic.

Finally, she gets round to it

Ma’s Delight, or Mars Delight

3 cups Rice Crispies (I use 3 mugs) (3 oz – ounces)

3 oz butter or marge (margarine)

1 slab of milk cooking chocolate

3 Mars Bars (large) – 200 grams is about right, ie approx 7 oz)

Put a thick bottomed pan on low heat and melt the butter in bottom. Cut the Mars Bars into slices and add. Keep on a low heat until all is melted into a gungy mess, stir it all up with a wooden spoon. Remove from heat and add the Krispies, stirring until all is coated with the mixture. Spread in a swiss roll tin, lightly packing it all down. Break the chocolate into pieces and either melt in a microwave on high for a couple of minutes, or, melt in a bowl placed in a saucepan of hot water. CARE if you do the latter, don’t let any water get into it or let it get too hot, else it goes solid and you can’t reconstitute it.

Spread it over the flat Krispies and leave to go solid.

Mum used tin 11″ x 7″.

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