Chocolate Caramel Crispy

Begin by greasing and lining a 20 x 20cm (8" x 8") baking tin with parchment paper for easy removal later. This simple step ensures your crispy squares come out in perfect shapes without sticking. Place the chopped Mars Bars and butter into a heatproof bowl set over a pan of barely simmering water, creating a gentle double boiler. Using a whisk, stir the mixture continuously until it melts into a smooth, glossy caramel blend. Be patient and keep the heat low to avoid burning or seizing. Transfer the melted Mars Bar and butter mixture to a large mixing bowl containing the Rice Krispies. Stir thoroughly until every crisp rice puff is evenly coated in the luscious caramel, ensuring each bite is perfectly balanced. Press the mixture evenly and firmly into the prepared baking tin using the back of a spoon or your hands (dampened to prevent sticking) for an even thickness. This helps the bars set well and hold together when cut. Next, gently melt the milk chocolate either in the microwave in short bursts, stirring frequently, or over a pan of barely simmering water. Take care to prevent overheating for a shiny, smooth finish. Spread the melted milk chocolate generously over the pressed Rice Krispie and caramel base, using a spatula to create an even layer. Place the tin in a cool spot or the refrigerator for the chocolate to set completely, which usually takes about 15 minutes. Once set, carefully lift the block out using the parchment paper edges and slice into neat squares. Serve these rich, chewy chocolate caramel crispies as a delightful treat at your next gathering or whenever a sweet craving arises!