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Grease your Bundt tin well with butter.
Melt your butter in a pan and brown it - it will go quite foamy and smell nutty and caramelly.
Chop up your Mars Bars and get them into a glass bowl over a saucepan of simmering water.
Add the melted, browned butter and the spoonful of golden syrup.
Keep stirring it until the chocolate has melted, I use a whisk to make sure the mix is well emulsified, then add a good pinch of smoked salt.
Remove from the heat and add the Rice Krispies.
Mix it well together, I ended up gloving up and giving it a thorough mix with my hands, before bit by bit pressing into the Bundt tin.
Press well in to make sure there are no air pockets, then pop in fridge to cool and set.
When it has cooled, use a small blowtorch to gently heat the exterior of the tin, and it will pop out. (If you don't have a blowtorch you can dip gently into hot water to release)
Melt your chocolate and add the oil, stir well then pour over the cake, letting it drizzle and run down the sides - it looks brilliant!
Keep a little back, then scatter your mars pods over the top, then drizzle the remains of the chocolate over them to help it all hold together - it also looks really cool!
A final sprinkle with smoked salt and that's it.
Let the chocolate harden and you can add candles.