Prep a tray: Line a baking sheet with parchment and set aside. If rolling in coconut, place some in a shallow bowl.

Melt the base: In a small saucepan over low heat, add chopped Mars Bars, butter, and honey. Stir constantly until smooth and glossy. Keep the heat gentle so the caramel doesn’t scorch.

Add flavor: Stir in vanilla and salt. If using chocolate chips for extra richness, add now and mix until melted.

Mix in the crunch: In a large bowl, add puffed rice or crushed biscuits and coconut (if using). Pour the warm Mars mixture over the top.

Combine: Use a spatula to fold everything together until evenly coated. The mixture should be sticky and hold when pressed.

Chill briefly: Pop the bowl in the fridge for 10 minutes to firm up slightly. This makes rolling easier.

Shape: Scoop tablespoon-sized portions and roll into balls with clean hands. If sticky, lightly oil your palms.

Finish: Roll balls in coconut (optional) and place on the lined tray.

Set: Refrigerate for 30–45 minutes until firm. Enjoy straight from the fridge or let soften for a few minutes at room temperature.