If I’d been a contestant on Masterchef during its “recreate a childhood food memory” challenge, I may well have considered making a Mars Bar slice. Of course, I’d have been swiftly booted from the competition had I done so, for a recipe involving three ingredients, a microwave, and nary a pellet of dry ice or edible “soil” would surely have made George curl his little lips in horror.
While I’m normally a good rule-follower, this time, I wasn’t. So instead of Mars Bar Pattycakes, we have Monza Truffles. I do hope Conor, and anyone else vaguely interested in this comestibles-trip-down-memory-lane, will forgive me.
And now we see the reason for calling these “Monza” rather than “Mars Bar” truffles. When I went to my local Woolworths for ingredients, I found that Mars Bars have dropped in size from 60g to 53g, whereas Woolies’ Mars Bar-mimicking Monzas were not only 60g (closer to the recipe requirements… it seems that Mars Bars were once 65g) but a dollar cheaper.
Dear Mars Bar People, you have been degraded and simultaneously one-upped by an Australian supermarket copy-cat confection.
You know what I just realised? Remember when I reviewed this Jokerz bar, which is like a vegan Snickers? That company also does a vegan version of a Mars Bar, so if I were still in America I could have made this vegan and potentially gluten-free.
Dear Woolies, please create a vegan Monza next. Ta.
Enough dilly-dallying, Hannah. Onto the recipe.
Bonza Monza Bubble Truffles
After deciding to roll the following mixture into truffle-like balls instead of patting it into pattycake cases or cutting it into squares, I managed to get 23 little truffles out of the recipe. Why is 23 significant? Because I made these on my birthday for a with-coffee treat, and that birthday was my 23rd. (I certainly didn’t start eating the mixture once I hit 23 truffles so as to give the appearance of serendipity…)
- 2 x 60g Mars Bars/Monza bars
- 60g melted butter/Nuttelex/spread of your choice. Ooooh, I wonder if peanut butter would work?
- 2 cups Rice Bubbles
- A Little Bit of Pixie Dust (i.e. decorating doozits of your choice. I used red and green coloured sugar, but drizzles of melted white chocolate might have been prettier.)
- Melt Mars Bars/Monzas and butter/Nuttelex in the microwave (or a saucepan), stirring until smooth. I believe I did 1m30s on medium then 3 x 30s bursts on high, stirring in between.
- Add Rice Bubbles and stir. Then you can do what you want – press it into a slice tin, spoon into pattycake cases, or roll into balls and nestle in tiny paper cases, as I did. Sprinkle on sugar now, if that’s what you’re going for, then refrigerate. If you’re using melted chocolate to decorate, I’d let them set in the fridge first.
Now all you have to do is finish opening and squee-ing over your birthday presents, turn on the pre-recorded Masterchef (I’m rooting for Callum and Marion, with a growing dislike of Joanne), divvy up a goodly number of Bonza Monza Bubble Truffles amongst your parents and yourself, and enjoy the journey back into sweet, sweet 10-year-old land.
P.S. Happy Anniversary to my wonderful parents. Love you muchly!