by Claire and James Hansell for £10.00
17th April 2006
Pages: 1 2
30 normal-sized Mars bars
800g milk chocolate
400g brown demerera sugar
2 egg whites
Step 1: The usual chocolate melting malarkey. Pour a thinnish layer into the tin and whack it into the fridge.
Step 2: Make the caramel. This can (and did many times) end in tears of brittle burnt toffee, even though all it takes is heating the sugar, water and butter - fellow snack-pimpers beware of heating it too long! Alternatively, the thinking person's solution would probably be to buy some toffees and melt them, but we wanted this pimp to be effort-filled.
Step 3: Allow the caramel to cool and pour onto the chocolate. Re-fridge it.