Description
Mary Berry’s Mars Bar Cake is a no-bake chocolate cake made by melting Mars bars with butter to create a smooth, caramel-flavored base that coats crunchy Rice Krispies. Once set, it’s topped with a layer of melted milk chocolate, adding an extra level of decadence. With its gooey and crunchy texture combination, this Mars bar cake is a popular treat and easy to make in large batches.
Ingredients
- 4 Mars Bars (about 50g each), chopped: Provides the caramel and chocolate flavor.
- 100g Unsalted Butter: Adds richness and helps melt the Mars bars.
- 3 tbsp Golden Syrup: Sweetens and helps bind the ingredients.
- 100g Rice Krispies: Adds crunch and structure to the cake.
- 200g Milk Chocolate, melted: For a smooth chocolate topping.
Instructions
Step 1. Prepare the Baking Dish
Lightly grease a 9×9-inch baking dish or line it with parchment paper, allowing some overhang for easy removal once the cake has set.
Step 2. Melt the Mars Bars, Butter, and Golden Syrup
In a saucepan over low heat, add the chopped Mars bars, butter, and golden syrup. Stir continuously until the mixture is melted and smooth. Take care to keep the heat low to avoid burning the chocolate.
Step 3. Add the Rice Krispies
Remove the melted Mars bar mixture from the heat. Pour in the Rice Krispies and gently fold until they are evenly coated with the chocolate caramel mixture.
Step 4. Press into the Baking Dish
Pour the Rice Krispies mixture into the prepared baking dish. Use a spatula to press it down firmly into an even layer. Place in the fridge for about 15-20 minutes to set slightly.
Step 5. Melt the Milk Chocolate
While the base is chilling, melt the milk chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, or over a double boiler until smooth.
Step 6. Pour the Chocolate Topping
Remove the baking dish from the fridge and pour the melted chocolate over the Rice Krispies base, spreading it evenly with a spatula to cover it completely.
Step 7. Chill and Serve
Place the baking dish back in the fridge for at least 1 hour, or until fully set. Once firm, remove the cake from the dish using the parchment overhang, cut it into squares, and enjoy!