Gourmet Mars Bar Delight (Mars Bar Slice)
If you’ve ever wandered into a cozy Scottish café and spotted a tray of shiny chocolate squares that look dangerouslysnackable, odds are you’ve met the famous Mars Bar Slice. It’s a no-bake dessert that checks every box: gooey caramel-chocolate richness, crisp cereal crunch, and a smooth milk-chocolate cap that snaps (gently!) when you bite in. Best of all? It comes together with just a handful of ingredients and a fridge.
This is the kind of treat I love making when I need something crowd-pleasing without turning on the oven—birthday platters, casual get-togethers, bake sales, or a “Tuesday night, I deserve a reward” moment.
Why I Love This Recipe
- No oven required: Minimal fuss, maximum payoff.
- That iconic texture: The nougat bits don’t fully melt—and that’s the charm.
- Fast to assemble: Most of the time is hands-off chilling.
- Perfect for sharing: Slice into neat squares and watch them disappear.
Ingredients
- 5 full-size Mars Bars (51g each), chopped into ~1cm chunks
- 90g unsalted butter (about 1/3 cup + 1 tbsp)
- 120g Rice Krispies (about 4 2/3 cups)
- 300g milk chocolate (about 1 ¾ cups, chopped or chips)
Swaps and Notes
- Cereal: Rice Krispies are classic, but any crisped rice cereal works 1:1.
- Chocolate topping: Milk chocolate is traditional. If you prefer less sweetness, use half milk and half dark chocolate.
- Pan size: A 20x20cm (8×8-inch) tin gives the ideal thickness. Using a larger pan makes thinner squares that set faster.
- Nougat texture: Don’t fight it—those little nougat flecks are part of the signature bite.
Step-by-Step Instructions
- Prep the pan
Grease and line a 20x20cm square tin with baking paper, leaving overhang so you can lift it out later. - Chop the Mars Bars
Cut into ~1cm chunks. This helps everything melt more evenly. - Melt Mars Bars + butter
In a large saucepan over low–medium heat, add the Mars Bar chunks and butter. Stir frequently until mostly melted and glossy.
Note: Some nougat will remain a little chunky—totally normal. - Add the Rice Krispies
Tip in the Rice Krispies and stir until every piece is coated in that sticky Mars Bar goodness. - Press into the tin
Spoon into the prepared tin and press down firmly with the back of a spoon (or a spatula). You want an even, compact layer so the squares slice cleanly. - Melt the milk chocolate
Microwave the chocolate in a heat-safe bowl in 30-second bursts, stirring well between each burst until smooth. - Top and smooth
Pour the melted chocolate over the base and spread to the edges into an even layer. - Chill to set
Refrigerate for at least 2 hours (overnight is perfect). - Slice and serve
Let it sit at room temperature for 10–15 minutes before slicing—this helps prevent the chocolate layer from cracking. Cut into 16 squares and enjoy.
Tips for Success
- Low heat is your friend: Too much heat can make the mixture seize or scorch. Keep it gentle and stir constantly.
- Press firmly: A well-compacted base keeps your squares from crumbling.
- Clean slices: Use a sharp knife warmed under hot water, wiped dry, then slice. Repeat as needed.
- Avoid cracked tops: Let the slice soften slightly before cutting.
Serving Suggestions and Pairings
These squares are rich, so I love pairing them with something that balances the sweetness:
- Hot coffee or espresso (bitterness + chocolate = perfection)
- A cold glass of milk for classic comfort
- Dessert platter moment: Serve alongside other no-bake favorites like This Brownie Batter Dip Is My Favorite No-Bake Dessert for Instant Chocolate Cravings and This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack for a “choose-your-sweet” spread.
Nutritional Information (Per Serving)
Estimated, based on 16 squares (will vary by brand and exact measurements):
- Calories: ~260–320
- Fat: ~14–18g
- Carbohydrates: ~32–40g
- Sugar: ~22–30g
- Protein: ~2–4g
Storage and Leftover Tips
- Fridge: Store in an airtight container for up to 5–7 days.
- Room temp: If your kitchen is cool, they can sit out for a few hours, but the chocolate top stays nicest when chilled.
- Freezer: Freeze slices in a single layer, then transfer to a container with parchment between layers for up to 2 months. Thaw in the fridge overnight.
More Recipes You Will Love
If this no-bake vibe is your love language, add these to your list next:
- This Edible Cookie Dough Is My Favorite No-Bake Treat for Late Night Cravings
- This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
- For an easy baked shortcut when you do want the oven: These Cake Mix Cookies Are My Go-To Shortcut for Easy Foolproof Treats
Final Thoughts
Gourmet Mars Bar Delight is one of those magical recipes that feels nostalgic and indulgent at the same time—crispy, gooey, and capped with a glossy layer of milk chocolate that makes every square look bakery-worthy. It’s simple enough for beginners, but satisfying enough to earn a permanent spot in your dessert rotation.
If you make it, tell me how you sliced it—16 neat squares, smaller bite-size pieces, or thick “treat-yourself” bars?And if you put your own twist on it (dark chocolate top, extra crunch, or a sprinkle of sea salt), I want to hear that too.
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