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Mars Bars Squares June 16, 2018

Filed under: Cakes,Desserts,Uncategorized — delishuss @ 7:42 am
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I’ve made these twice recently for different BBQs and they go down a treat with adults and children alike. They are so easy to make. It would be a great recipe to get the kids involved with and take dibs on who likes the bowl.

I don’t have any photos yet but you can rest assured that anything with chocolate, butter and mars bars is going to taste good.

This recipe makes two tins of 21 x 21 cm size, about 18 portions. It comes from the Avoca Cafe Cookbook 2. The Avoca cafes are my heaven, I love the stores, the food and all of it’s home-wares. Worth a visit, if you are a foodie. The best ones are Powerscourt Gardens and Rathcoole in Ireland.


200g butter

6 x 65g Mars Bars

200g Rice Krispies or Coco Pops

250g milk chocolate



  1. Cut the Mars Bars and butter into small chunks. Add them into a heated saucepan (medium heat).
  2. Melt the butter and Mars Bars.
  3. Fill a saucepan 3/4 full of water. Place a large bowl over the saucepan and turn on the heat to medium. Add the chocolate and let it melt. Stir occasionally.
  4. Mix the melted butter and Mars Bar mixture with the Rice Krispies in a large bowl.
  5. Spread the mixture into the tin you plan to use, leveling it out.
  6. Once the chocolate is melted, pour over the chocolate and spread it evenly.
  7. Leave to set in the fridge or at room temperature if it’s cool enough. When you are ready to eat, turn the mixture out on a board and cut into squares.

Sweet and Sour Chicken February 8, 2012

I was going through an oldish Weight Watchers magazine to see if there was anything nice to cook and I realised that I never posted this recipe. This is yummy, it’s not that gloopy texture that you can get in the Chinese take-away. Don’t get me wrong, I like Chinese but I think it often leaves you feeling bloated and stodgy. This is nice and light, might be a good one for a Friday night.

36 propoints per recipe

9 propoints per serving

Serves 4

15 minutes prep, 15 minutes cooking time



230g can pineapple chunks or rings in natural juice

100ml chicken stock

1 tbsp soy sauce

1 tbsp rice or white wine vinegar

2 tsp tomato puree

1 tsp clear honey

2 tsp cornflour

200g long grain rice

Calorie controlled cooking spray

500g skinless boneless chicken breast, chopped

1 onion, sliced

1 large carrot, sliced thinly

1 courgette, chopped

1 red pepper, de-seeded and chopped

1 yellow pepper, de-seeded and chopped

2 tomatoes, chopped

Fresh coriander leaves, to garnish



1. Drain the juice from the pineapple into a jug and add the chicken stock, soy sauce, vinegar, tomato puree, honey and cornflour. Stir to blend, then set aside. Chop the pineapples into pieces if you’ve bought rings.

2. Cook the rice according to the pack instructions.

3. Meanwhile, mist a wok or large frying pan with cooking spray. Add the chicken and stir fry over a high heat for 3-4 minutes, until browned.

4. Add the onion, carrot, courgette and peppers to the chicken and continue to stir fry for 3-4 more minutes.

5. Stir sauce and add it to the chicken and vegetables, along with the pineapple and tomatoes. Stir until thickened, then turn the heat to low and cook for 4-5 minutes. Serve with the rice, garnished with coriander, if you like.