Mars Bar Squares  & Chocolate Crunch Cookies | Meatland

Mars Bar Squares
3 x 51 gram Mars Bars
100 grams butter
2 tablespoons golden or maple syrup
3 1/4 cups Rice Krispies (see notes)
Generous pinch Maldon (optional see notes)
200 grams milk or dark chocolate
1: Melt the Mars Bars, butter and syrup in a pot on low heat, stirring constantly until the mixture is smooth, then stir in cereal.
2: Press into a large foil tray and refrigerate till firm then melt chocolate and spread it over the top to cover completely.
3: Allow to set and then cut into small bars or squares.

NOTES & ICE-CREAM SERVING IDEAS: Cut into very small squares and fold through vanilla or chocolate ice-cream and return to freezer to set. Serve with Mars Bar Sauce made by melting 2 Mars Bars with 1/2 cup of cream. This delicious sauce can also be spooned over cakes, waffles or pancakes. I include Maldon salt in ALL cookies as I love its delicate flavor and sweet salty contrast. Even basic maple syrup will do or substitute with honey. Make this more 'adult' in flavor by topping with dark chocolate instead.
Chocolate Crunch Cookies

175 grams soft butter OR margarine
3/4 cup white sugar
1 teaspoon vanilla essence
3 tablespoons cocoa
1 1/2 cups plain flour                    
Generous pinch Maldon (optional)
1 cup cornflakes, lightly crushed*
Dark chocolate to garnish 

* This is a great way to use up the dregs of cornflake boxes. Lightly crush in the bag. No need to get out a processor.
1: Cream the butter/margarine and sugar in a mixer then add in the vanilla followed by flour, salt, cocoa and finally the crushed cornflakes and mix well.
2: Roll into balls, press down lightly and bake at 180 C for 15 - 20 minutes.
3: Melt dark chocolate and drizzle over the top of each cookie. Add a sprinkle of Maldon to the drizzled chocolate if desired.

NOTES & ICE-CREAM SERVING IDEAS: Bake dough as a single, flat, giant cookie and break into small pieces then fork through ice-cream together with extra cornflakes coated with dark chocolate for delicious crunch. When making cookies, I often drizzle chocolate over baked cookies, and then 'stick on' a roasted hazelnut to each which I then call 'Volcano Cookies'.