Unwrap the Mars bars and set them aside. Lay the phyllo out onto a clean work surface. (For this post, I'm using a large cutting board.)

Using a pastry brush, brush 1/2 a sheet of the pastry with butter lightly. Then fold that in half, and brush with butter again.

Set one of your chocolate bars toward the bottom centre of the folded piece of pastry.  Fold the pastry up to cover the chocolate once.

Fold the sides in to wrap the edges of the chocolate in pastry. Then roll it up the rest of the way until the chocolate is completely wrapped in pastry, like a little present.

Place the wrapped bar, seam side down, on an ungreased non-stick or parchment lined cookie sheet. Repeat with the remaining 5 chocolate bars.

Bake the Mars bars at 375 degree F for 10-15 minutes, or until golden brown.  Don't worry if some of them burst open a little bit-- just scrape the hot melted caramel away (carefully, so as not to burn yourself). Allow the bars to cool slightly.

Set the baked Mars bars onto plates for serving. Pipe or spray some whipped cream in a little dollop on the side, and drizzle with homemade chocolate sauce or chocolate syrup. Serve warm.