Chewy Mars bar slice, made from scratch with 4 easy ingredients. This decadent no-bake slice features crispy Rice Bubbles, bound together with melted Mars bars and topped with a layer of milk chocolate. It is perfect for parties, gifting or sharing at afternoon tea with a cuppa.
Why you’ll love this recipe
- Quick and easy – 10 minutes of prep time is all you need. Just melt, mix and set! The fridge does all the work.
- So delicious – every bite is crunchy, chewy and chocolatey, all at once. It’s an old-fashioned, crowd-pleasing treat that is completely irresistible!
- Freezer-friendly – it keeps well in the fridge and freezer, perfect for whenever you have a snack emergency!
- Versatile – it’s perfect for any occasion! Serve it at Easter or Christmas. Add it to lunchboxes, give it as a gift or serve it at a kids’ parties.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Mars bars – a chocolate bar popular in Australia and the UK. They have a layer of soft nougat and gooey caramel, coated in a layer of milk chocolate. In the US, they are called a Milky Way bar (the US version of a Milky Way has nougat and caramel coated in chocolate, where an Australian Milky Way does not contain caramel). They can be found in most supermarkets and convenience stores, or online. I don’t recommend swapping for another chocolate bar. For this recipe, you will need 300 grams (either 6 regular bars or 1 ½ packets of fun-sized Mars bars) chopped into small pieces.
- Butter – regular, full-fat butter helps to bind the slice and adds richness. Salted or unsalted butter can be used.
- Rice Bubbles – add crunch and chewiness to the slice. Also called Rice Krispies, Rice Bubbles are a cereal made from puffed, white rice. They can be found in the cereal section of supermarkets. Alternatively, you can use Coco Pops, if you prefer.
- Chocolate – is melted and added to the top of the slice. Choose a good quality chocolate that you love to eat from the packet, for best results. While I’ve used milk chocolate, you can swap for dark, white or even Caramilk chocolate.
Step by step instructions
**Full ingredient list and detailed step-by-step instructions can be found in the recipe card below.
Step 1 – Melt the Mars bars;
To start, you need to melt the Mars bars and butter together on the stovetop on very low heat or in the microwave. I prefer to use a double boiler (heat-proof bowl over a saucepan of gently simmering water) to prevent burning.
Once the mixture has mostly melted, don’t continue to heat, or the butter will split away from the chocolate. Remove from the heat and continue to stir or whisk until the mixture is mostly smooth and has come together. The Mars bars may remain slightly lumpy, but this is fine.
*If heating directly in a saucepan, continually whisk the mixture to prevent it from catching on the bottom of the pan and burning.
Step 2 – Mix;
Working quickly, mix the Rice Bubbles into the Mars bar mixture and stir until they are well coated.
Step 3 – Press into a slice tin;
Using the back of a metal spoon, press the mixture into a lined slice tin.
Step 4 – Add the chocolate layer;
Melt the chocolate in a microwave-safe bowl in the microwave on medium heat in 30 second bursts, stirring in between, until smooth and completely melted.
Add the chocolate layer to the slice and spread with a spatula or spoon. Refrigerate for at least an hour before slicing (see notes below for tips on cutting the perfect slices).
Expert tips
- The nougat in the Mars bars may stay a little lumpy when melted. This is ok. They will add to the texture and still taste amazing!
- For best results, use a packet of fresh Rice Bubbles (they’ll be crunchier) and good quality ingredients.
- Leave a little overhang on the paper when lining the tin. It will help you lift the slice from the tin, once set.
- Make sure you melt the Mars bar/butter mixture over very low heat and don’t heat it for too long, or the butter can split away from the chocolate. Immediately after the mixture has mostly melted, remove it from the heat and continue to stir until everything comes together.
- To make the chocolate layer a little easier to cut, you can add 1-2 tablespoons of vegetable oil to the melted chocolate, before adding it to the slice. This step is optional, but it makes the chocolate a little softer.
- The ratio of Mars bars to butter in this recipe means that the slice will remain nice and chewy and won’t get too hard in the fridge. But if it is too hard, you can take it out 10 minutes before eating for the chocolate layer to soften, if desired.
- This recipe makes 15 slices, but they can be made smaller or larger, to suit.
FAQs
Warming a knife in hot water (and drying) before cutting helps the knife to glide more easily through the chocolate layer. It also helps to remove the slice from the fridge 10-20 minutes before cutting, for it to soften slightly. The chocolate layer is more likely to crack if it is cut straight from the fridge.
Mars bar slice can be frozen for up to 1 month. First, allow it to set in the fridge and cut into pieces. Then, wrap the pieces and place them in an airtight container in the freezer. Allow to thaw at room temperature for around 30 minutes before eating.
Mars bar slice can be stored in an airtight container in the fridge for up to 1 week.
Yes! Simply swap the Rice Bubbles for equal quantities of Coco Pops.
Related recipes
Tried this recipe? Please leave a star ⭐⭐⭐⭐⭐ rating or leave a review below and let you know how you went!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Instagram and Pinterest for the latest recipes and news.
Chewy Mars Bar Slice
Ingredients
- 300 grams Mars bars approximately 6 regular sized bars, chopped into very small pieces
- 100 grams butter cut into small square
- 4 cups Rice Bubbles or Rice Krispies
- 250 grams milk chocolate broken into small pieces
Instructions
- Prepare an 18 x 25cm rectangular (or similar sized) slice tin by lining it with baking paper. Leave a little paper overhanging to help lift the slice out later.
- Place the chopped Mars bars and butter into a saucepan (or a heat-proof bowl over a pot of gently simmering water) and heat on low heat, stirring continually, until the mixture has started to melt and come together. Remove from the heat and continue to stir until most of the lumps have gone. **This step can also be completed in a bowl in the microwave in 30 second bursts on medium power, if preferred.
- Working quickly, mix the Rice Bubbles into the melted Mars bar mixture and stir until they are well coated.
- Using the back of a metal spoon, very firmly press the mixture into the lined slice tin.
- Place the chocolate pieces into a microwave safe bowl and heat on medium heat in the microwave in 30 second bursts, stirring in between, until the chocolate has melted and become smooth.
- Pour the melted chocolate over the top of the slice and refrigerate for at least an hour, or until set.
- Remove the slice from the fridge 10 minutes before you want to cut it, to soften slightly. Cut into slices of desired size and enjoy!
Notes
- The nougat in the Mars bars may stay a little lumpy when melted. This is ok. They will add to the texture and still taste amazing!
- For best results, use a packet of fresh Rice Bubbles (they’ll be crunchier) and good quality ingredients.
- Leave a little overhang on the paper when lining the tin. It will help you lift the slice from the tin, once set.
- Make sure you melt the Mars bar/butter mixture over very low heat and don’t heat it for too long, or the butter can split away from the chocolate. Immediately after the mixture has melted, remove it from the heat and continue to stir until the Mars bars have melted and become mostly smooth.
- To make the chocolate layer a little easier to cut, you can add 1-2 tablespoons of vegetable oil to the melted chocolate, before adding it to the slice. This step is optional, but it makes the chocolate a little softer.
- The ratio of Mars bars to butter in this recipe means that the slice won’t get too hard in the fridge and will stay nice and chewy. But if it is too hard, you can take it out 10 minutes before eating for the chocolate layer to soften, if desired.
- To cut; Warming a knife in hot water (and drying) before cutting helps the knife to glide more easily through the chocolate layer. It also helps to remove the slice from the fridge 10-20 minutes before cutting, for it to soften slightly. The chocolate layer is more likely to crack if it is cut straight from the fridge.
- Freezing; Mars bar slice can be frozen for up to 1 month. First, allow it to set in the fridge and cut into pieces. Then, wrap the pieces and place them in an airtight container in the freezer. Allow to thaw at room temperature for around 30 minutes before eating.
- Storage; Mars bar slice can be stored in an airtight container in the fridge for up to 1 week.
- You can swap the Rice Bubbles for equal quantities of Coco Pops, if preferred.
- Please note that the nutrition information is based on the slice being cut into 15 pieces, with one square being one serve. The nutritional information is an estimate only and does not take into account any additional toppings served with the slice.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Leave a Reply