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Mars Canada Bar Peanut Free Case of 48 x 52g
Mars bar is made of chocolate-malt nougat topped with a layer of caramel and covered with milk chocolate, and is manufactured in a peanut free facility.
Ingredients: Sugar, Corn Syrup, Milk Ingredients, Cocoa Butter, Cocoa Mass, Hydrogenated Palm and Palm Kernel Oil, Lactose, Malted Milk Powder (Malted Barley, Milk Ingredients, Sodium Bicarbonate, Salt), Palm Oil, Soy Lecithin, Salt, Dried Egg-White, Artificial Flavour.
Since the summer of 2006, all Mars Bars produced in Canada are peanut-free. Mars is one of the few chocolate bars in North America for which no size of the product has any trace of peanuts.
One of the best examples of a wonderfully nutritious diet is Scotland's National Dish, the deep-fried Mars bar.
Test the batter before dipping the Mars bar. One batter fits all - fish, chips and Mars bars. That's the secret for a really tasty deep-fried Mars bar. A generous coating of batter will help the candy bar soak up the frying oil needed to balance the snack's nutritional value. The candy bar is delicately immersed in a huge vat of boiling oil where it will swim with the fishes -and the chips.
Add this to your list of new stuff to try!
Mars Bar cheesecake
250g plain chocolate biscuits
125g butter, melted
2 tablespoons brown sugar
20g butter, extra
300ml thickened cream
50g milk eating chocolate, chopped finely
3 teaspoons gelatine
1/4 cup (60ml) water
2 x 250g packets cream cheese, softened
1/2 cup (110g) caster sugar
3 x 60g Mars Bars, chopped finely
1 Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter process until just combined. Press biscuit mixture evenly over base and side of 20cm springform tin, place on tray; refrigerate about 30 minutes or until firm.
2 Meanwhile make butterscotch sauce; combine brown sugar, extra butter and 2 tablespoons of the cream in small saucepan. Stir over low heat, without boiling until sugar dissolves.
3 Make chocolate sauce; combine chocolate and another 2 tablespoons of the cream in another small saucepan; stir over low heat until chocolate melts.
4 Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water, stir until gelatine dissolves. Cool for 5 minutes
5 Beat cream cheese and caster sugar in medium bowl with electric mixer until smooth. Beat remaining cream in small bowl with electric mixer until soft peaks form. Stir gelatine mixture into cream cheese mixture with Mars Bars; fold in cream.
6 Pour half of the cream cheese mixture into crumb crust; drizzle half of the butterscotch and chocolate sauces over cream cheese mixture. Pull skewer backwards and forwards through mixture to create marbled effect. Repeat with remaining cream cheese mixture and sauces. Cover cheesecake; refrigerate for about 3 hours or until set.
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