This Mars Bar Cake is definitely a retro classic and a childhood favourite. It was a popular choice when I had my cafe and was enjoyed by all ages!
It has a rice crispy base mixed with butter, syrup and Mars bars. It is topped with delicious milk chocolate and doesn’t last long in our house!!!
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To get started line a 9 x 9inch or 23 x 23cm cake tin with parchment. Available on Amazon
Then cut the Mars bars into 1cm chunks and put them in a pan with the butter and golden syrup.
Melt on a medium heat until everything has melted completely. The Mars bars do take a while to melt and using a whisk helps to break them down.
Weigh the rice crispies into a large bowl then add the melted Mars bar mixture. Coat all the rice crispies in the mixture then transfer to the cake tin.
Flatten and level the mixture in the tin then transfer to the fridge to cool for at least 30 minutes.
Melt the chocolate in the microwave in 30 second bursts. If you don’t have a microwave then use a Bain Marie. Add the chocolate into a heatproof bowl over a pan of boiling water making sure the bowl does not touch the water. Once the chocolate is melted add 1 teaspoon of vegetable oil to stop the chocolate going rock hard and easier to cut into slices.
Pour the melted chocolate on the top and spread all over the surface.
Put back in the fridge to set before cutting into equal slices.
Mars Bar Cake
Sarah's servings: 12
Sarah's skill: Easy
Baking time: No bake!
Ingredients:
75g Butter
4 x 39.4g Mars Bars
40g Golden syrup
125g Rice crispies
200g Milk Chocolate
Method:
Line a 9 x 9inch or 23 x 23cm cake tin with parchment.
Cut the Mars bars into 1cm chunks and put them in a pan with the butter and golden syrup. Melt on a medium heat until everything has melted completely. The Mars bars do take a while to melt and using a whisk helps to break them down.
Weigh the rice crispies into a large bowl then add the melted Mars bar mixture. Coat all the rice crispies in the mixture then transfer to the cake tin.
Flatten and level the mixture in the tin then transfer to the fridge to cool for at least 30 minutes.
Melt the chocolate in the microwave in 30 second bursts. If you don’t have a microwave then use a Bain Marie. Add the chocolate into a heatproof bowl over a pan of boiling water making sure the bowl does not touch the water. Once the chocolate is melted add 1 teaspoon of vegetable oil to stop the chocolate going rock hard and easier to cut into slices.
Pour the melted chocolate on the top and spread all over the surface.
Put back in the fridge to set before cutting into equal slices.
Sarah’s extra slice......
Use a good quality milk chocolate for the topping.
Adding 1tsp of vegetable oil makes the chocolate easier to cut when slicing.