Mars Bar Crispy Cake Recipe

Mars Bar Crispy Cake Recipe is one you need to try. Made with melted Mars bars, butter, crispy rice cereal, and a delicious milk chocolate topping, these no-bake treats are incredibly easy to prepare. They have a chewy, gooey centre with plenty of crunch in every bite.

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Prep Time 15

Chill Time 2

Total Time 2 15

Servings: 16 Squares

Course: Dessert

Cuisine: British

Calories: 260

Ingredients Equipment Method Video Notes

Ingredients

For the Crispy Cake Base

4 standard Mars bars approximately 200 g, chopped into small pieces
100 g unsalted butter
150 g Rice Krispies or crispy rice cereal

For the Chocolate Topping

200 g milk chocolate chopped
1 tablespoon unsalted butter or vegetable oil optional

Optional Decorations

30 g white chocolate melted
Chocolate sprinkles
Mini chocolate chips
A pinch of sea salt

Equipment

20 cm square baking tin
Baking parchment
Large heatproof mixing bowl
Heatproof saucepan
Wooden spoon or silicone spatula
Sharp knife
Microwave-safe bowl, if using a microwave
Measuring scales

Method

Step 1: Prepare the Baking Tin

Line a 20 cm square baking tin with baking parchment, leaving a little extra paper hanging over the sides. This makes it easier to lift the finished crispy cake out of the tin once it has chilled. Lightly grease the parchment with a little butter if needed. Set the prepared tin aside while you make the chocolate mixture.

Step 2: Chop and Melt the Mars Bars

Cut the Mars bars into small pieces so they melt more evenly. Place them in a heatproof bowl with the unsalted butter. Set the bowl over a saucepan containing a little gently simmering water, making sure the bottom of the bowl does not touch the water. Stir slowly until the chocolate, caramel, and butter melt into a thick, sticky mixture. Avoid overheating it.

Step 3: Add the Rice Krispies

Remove the melted mixture from the heat and let it cool for approximately one minute. Add the Rice Krispies gradually, stirring gently with a wooden spoon or silicone spatula. Continue mixing until the cereal is evenly coated in the melted Mars bar mixture. Work fairly quickly because the mixture will begin to thicken as it cools.

Step 4: Press the Mixture into the Tin

Transfer the crispy mixture into your prepared baking tin. Spread it evenly using a spatula, then gently press it down to create a compact, level base. Avoid pressing too firmly, as this can crush the cereal and make the finished squares too dense. Pay particular attention to the corners so the mixture is evenly distributed.

Step 5: Melt and Add the Chocolate Topping

Break the milk chocolate into small pieces and melt it gently in a heatproof bowl over simmering water or in the microwave using short intervals. Stir until completely smooth, then mix in the optional butter or vegetable oil for a softer finish. Pour the melted chocolate over the crispy base and spread it evenly with a spatula. Add white chocolate or sprinkles if desired.

Step 6: Chill, Slice, and Serve

Place the tin in the refrigerator for approximately 2 hours, or until the chocolate topping is completely set and the base feels firm. Lift the crispy cake out using the parchment paper and place it on a chopping board. Leave it at room temperature for a few minutes before slicing into 16 squares with a sharp knife. Serve and enjoy!

Video

Notes

Once the chocolate topping has completely set, cut the crispy cake into squares and place them in an airtight container. Store them in the refrigerator for up to 1 week. If you are stacking the squares, place a sheet of baking parchment between the layers to prevent them from sticking together.

You can also store the crispy cakes in a cool, dry place for a shorter period, provided the room is not too warm. However, refrigeration helps the chocolate topping stay firm, especially during warmer weather.