Chewy Mars Bar Slice

pieces of mars bar slice on a table with a bowl of rice bubbles.

5 from 2 votes

Chewy Mars bar slice, made from scratch with only 4 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.

Prep Time10

Cook Time0

Setting Time1

Total Time1 5

Course: Dessert, Snack

Cuisine: Australian

Servings:

Calories: 252kcal

Author: Andrea Geddes

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.

Nutrition