Step 1

Grease and line a 20cm square cake pan with baking paper.

Step 2

Melt butter, two of the Snickers bars and golden syrup on low heat in a saucepan. Mix until smooth.*Alternatively, melt in a microwave-safe bowl on 50% power for 3 minutes or until the butter has melted.

Step 3

Stir in the rice bubbles, the third Snickers bar (chopped), the chopped peanuts and caramel sauce.

Step 4

Press mixture firmly into the prepared cake pan.

Step 5

Place chocolate melts and coconut oil in a heatproof bowl.

Step 6

Microwave on 50% power for 3 minutes, or until melted, stirring every 30 seconds with a metal spoon.

Step 7

Spread over slice and refrigerate until firm (approximately 4 hours).

Step 8

Remove the slice from the refrigerator 20 minutes before cutting into squares with a warm knife.

Step 9

Grease and line a 20cm square cake pan with baking paper.

Step 10

Place 2 of the Snickers bars, butter and golden syrup into the Thermomix bowl. Melt on 80 degrees, Speed 2 for 3 minutes.

Step 11

Add the rice bubbles, the remaining chopped Snickers bar, the chopped peanuts and caramel sauce. Mix on Reverse Speed 2 for 15 seconds or until completely combined.

Step 12

Press the mixture into the prepared tin.

Step 13

Place the chocolate melts and coconut oil into a clean Thermomix bowl.Melt on 50 degrees, Speed 3 for 2-3 minutes (scraping down the sides of the bowl occasionally).

Step 14

Spread over slice and refrigerate until firm (approximately 4 hours).

Step 15

Remove the slice from the refrigerator 20 minutes before cutting into squares with a warm knife.