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    Home » Recipes » Slices

    Mars Bar Slice

    Published: Jun 3, 2019 · Modified: Feb 7, 2024 by Libby Hakim · 11 Comments

    Jump to Recipe Print Recipe

    This chewy, chocolate Mars Bar Slice Recipe is one of the best things to come out of the 1980s. It's a no-bake recipe and is so easy and simple. The only challenge is to stop eating after one slice!

    mars bar slice pieces sitting on plate with cloth in foreground
    Jump to:
    • The best recipe around
    • Ingredient notes
    • How to make Mars Bar Slice
    • Top tips
    • Variation ideas
    • Storage
    • Mars Bar Slice FAQs
    • More sensational slice recipes
    • Mars Bar Slice Recipe

    The best recipe around

    There are so many slight variations of this recipe. But I'm here to convince you that this one is the ultimate Mars Bar Slice recipe:

    • I've done my research! This recipe has been adapted from the recipe my mum used when I was a kid and others I've tried since then. And I've tried more than a few!
    • This version is the perfect balance of crunchy and chewy
    • It won't crumble – something that might disappoint a true Mars Bar Slice connoisseur.
    • It'll look as good as it tastes – nice and neat just like the picture above – if you follow the instructions below.

    Ready? Just gather the 5 ingredients and you'll have it ready in 20 minutes flat.

    Ingredient notes

    To make this recipe, you'll need:

    • Mars Bars (4 and a half of them these days – they've shrunk a little over the years!)
    • Rice Bubbles (you might call them Rice Krispies or Ricies if you're not from the land down under)
    • butter (the regular salted variety)
    • golden syrup (you can substitute agave nectar, cane syrup or brown rice syrup)
    • milk chocolate (use good quality chocolate rather than cooking chocolate – I'm a fan of Cadbury).

    The ingredient list and measurements can be found in the recipe card at the bottom of the post.

    Equipment

    Apart from the ingredients, you'll also need:

    • slice tin (around 27 x 17cm), greased and lined
    • mixing bowl and spoon
    • small whisk
    • small heatproof bowl and spoon
    • saucepan.

    You use the stovetop and also the microwave when preparing the slice.

    How to make Mars Bar Slice

    Start by greasing and lining the slice tin, leave some baking paper overhanging on each side so you can gently ease the slice from the tin to cut it up (see image 1). This avoids the difficulty of trying to cut it into squares while still in the tin. So much easier to just lift it out and cut it up!

    Next, measure out the rice bubbles into a large mixing bowl (see image 2).

    Break up the mars bars into pieces and place into a saucepan along with the butter and syrup (see image 3).

    Heat the ingredients in the saucepan gently over low heat until they're melted (see image 4) and keep stirring until the mixture reaches a smooth, runny consistency (see image 5).

    TIP: I swap the spoon for a small whisk towards the end of the process to get a super smooth consistency. Pour this mixture into the bowl with the rice bubbles and stir quickly to combine (see image 6).

    Pour the mixture into the prepared slice tin and then use the back of a spoon to push it firmly into the tin. Smooth the top out evenly by running the back of the spoon back and forth along the surface (see image 7).

    TIP: Make sure you press the mixture firmly into the tin to avoid crumbly slice.

    Next, break up the chocolate and place it into a microwave-proof bowl. Melt the milk chocolate in the microwave using 20 second bursts. Take out and stir for 20 seconds between each burst until you have a runny, smooth melted chocolate (see image 8).

    Pour the melted chocolate over the slice to form the top layer.

    Tilt the tray from side to side if necessary to ensure the entire top layer is covered in chocolate. Alternatively, use a spoon to spread the melted chocolate over the top.

    Next, it's into the fridge to set. Be patient! It won't be long and you'll be enjoying a slice or two.

    When the slice has set (it'll take a few hours) and you're ready to cut it into squares, take the slice out of the fridge and leave it for about 20 minutes.

    TIP: If you try to cut it up straight from the fridge the top chocolate layer may crack. Some people add a teaspoon of oil to the chocolate to prevent this, but I prefer to just let it soften a little.

    Ease the slice, whole, from the tray using the overhanging baking paper and then cut into squares using a large, sharp knife.

    Top tips

    While it's a fairly straightforward process, keep these four tips in mind to totally nail this recipe:

    • use good quality, fresh ingredients
    • when melting the butter, golden syrup and Mars Bars together, the mixture can tend to be clumpy – make sure you use a whisk to stir it towards the end of the melting process and get a super smooth result every time
    • remember to use the back of a metal spoon to flatten the slice evenly on top and ensure it's pressed firmly into the tin
    • avoid cracking the top chocolate layer by allowing the slice some time at room temperature before cutting into squares.

    Variation ideas

    The original recipe is really hard to improve upon, it's just so good as it is. However, some people like to add mini marshmallows, Maltesers, 100s & 1000s or M&Ms to the mix. Stir these into the rice bubble mixture or sprinkle over the top of the top melted chocolate layer.

    At Christmas, I like to buy some Christmas-themed M&Ms and sprinkle over the top to add a festive touch.

    At Christmas, you can also go a little fancy and make Mars Bar Slice Christmas Puddings.

    Instead of pressing the slice into a tin, wait until the mixture can be handled and then roll into balls. Place into fridge and melt 180 grams milk chocolate and 60 grams milk chocolate. Pour the melted milk chocolate over the balls and then a little of the white chocolate and decorate with Christmas M&Ms.

    Storage

    It's best stored in the fridge, especially during the summer months.

    However it is okay at room temperature for a while if you're planning to take it to a party to share, for example. 

    It will last at least a couple of weeks stored in an airtight container in the fridge.

    Mars Bar Slice FAQs

    Can you freeze Mars Bar slice?

    You can. It should be okay for a month or two in the freezer if wrapped or placed in an airtight container. This slice gets gobbled up too quickly in our house for freezing, though. If you do manage to freeze some, remove from the freezer and allow to defrost before consuming.

    Can you replace the golden syrup?

    You can replace the golden syrup with maple syrup, honey or corn syrup. You can also simply omit it. I prefer the flavour and consistency of mars bar slice with golden syrup.

    How do you stop the slice from crumbling or cracking?

    If your slice is crumbling you may not have pressed it into the tin firmly enough. It's also possible you didn't melt and combine the mars bar, butter and syrup mixture well enough. Make sure these ingredients are melted and combined over low heat until smooth. If it cracks as you cut it, it's too cold. Leave the slice out of the fridge for at least 20 minutes before cutting into squares.

    Why is my Mars Bar slice too hard to bite into?

    If the slice is too hard to eat, let it soften out of the fridge for about half an hour before consuming.

    More sensational slice recipes

    There are so many wonderful recipes in the slice collection. Here are four of my favourites:

    • jelly slice sitting on timber board
      Jelly Slice Recipe
    • Weetbix Slice with chocolate icing and coconut sprinkled on top.
      Weetbix Slice
    • cherry ripe slice
      Cherry Ripe Slice
    • Pepeprmint slice.
      Peppermint Slice

    Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

    For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.

    squares of mars bar slice stacked on plate

    Mars Bar Slice Recipe

    Libby Hakim
    A tried, tested and perfected recipe for this 5-ingredient, no-bake slice that everyone loves.
    4.84 from 42 votes
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    Prep Time 20 minutes mins
    Cook Time 0 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 24 slices
    Calories 129 kcal

    Equipment

    • slice tin (around 27 x 17cm)
    • mixing bowl and spoon
    • small whisk
    • small heatproof bowl and spoon
    • saucepan

    Ingredients
      

    • 4 ½ Mars bars (47 gram bars)
    • 3 cups rice bubbles (100 grams)
    • 60 grams butter
    • 2 teaspoons golden syrup
    • 240 grams milk chocolate (you can get away with 180 grams, which is one family block of Cadbury's, but the extra 60 grams is ideal)

    Instructions
     

    • Grease a slice tin (around 27 x 17cm) with butter and then line with baking paper, leaving extra on sides (to pull the slice from the tin once cooked) (see picture above).
    • Measure rice bubbles into a large mixing bowl.
    • Break mars bars into pieces with your hands and put into a saucepan. Add butter and golden syrup.
    • Place saucepan on low heat while stirring to combine.
    • Keep stirring until the mixture reaches a smooth, runny consistency. Use a whisk to stir the mixture towards the end of the process to help get that completely smooth consistency. The mixture should resemble melted chocolate, with no lumps.
    • Add mixture to rice bubbles and stir quickly to combine.
    • Spread out mixture in the slice tin, spreading evenly to the edges and then pressing into the tin firmly with the back of a metal spoon.
    • Melt chocolate in the microwave using 20 second bursts (check and stir after each burst).
    • Pour melted chocolate over the slice and angle tin from edge to edge to help chocolate reach each side and corner of the slice tin.
    • Place in fridge for 15-30 minutes. Ideally, the chocolate shouldn't be completely set when cutting (it will crack as you're cutting if it's too hard). Alternatively, if you've left the slice in the fridge for longer just let the slice rest at room temperature for at least 20 minutes before cutting into squares.
    • Remove slice from tin by lifting edges of baking paper, cut into squares and return to the fridge.

    Video

    Notes

    Storing: This slice is best stored in the fridge, especially during the summer months. However it is okay at room temperature for a while if you're planning to take it to a party to share, for example. It will last at least a couple of weeks stored in an airtight container in the fridge.
    Freezing: It should be okay for a month or two in the freezer if wrapped or placed in an airtight container. Remove from the freezer and allow to defrost before consuming.
    Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
    Tips:
    1. Read the entire post and recipe card for all the tips and hints. This is an easy recipe, but there are a few tips and tricks to get a perfect result.
    2. The most important part of the process is heating the mars bars, syrup and butter gently and then whisking the mixture over the low heat to get a smooth texture. Make sure the temperature remains low.
    3. Another tip for perfect Mars Bar Slice: make sure you use fresh, good quality ingredients.
    4. Can you replace the golden syrup? Yes, with maple syrup, honey or corn syrup. You can also simply omit it.
    5. Make it festive by adding some red and green M & Ms or festive-themed sprinkles.

    Nutrition

    Calories: 129kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 6mgSodium: 52mgPotassium: 46mgFiber: 1gSugar: 12gVitamin A: 306IUVitamin C: 2mgCalcium: 14mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. Helen

      June 25, 2024 at 8:07 pm

      5 stars
      Hi Libby
      I recently stumbled upon your website and so enjoyed reading of your family history and can understand what this site and cooking is such a great feature in your life.. just wonderful.. I had to make this Mars Bar Slice and it is excellent and so easy to do.. will be on my list of quick easy and delicious recipes in the future..
      My next recipe will be the Chinese Chews.. and MANY more I can see !
      thanks so much for sharing..
      Helen 🙂

      Reply
      • Libby Hakim

        June 25, 2024 at 11:00 pm

        That's so lovely to hear, Helen. Thank you so much for taking the time to read the story behind the recipes and leave this feedback. Happy cooking! Libby x

        Reply
    2. Flossie

      December 04, 2023 at 8:36 am

      Hi Libby
      I'm not sure we still have Mars bars now in NZ so could I use say Moros?

      Reply
      • Libby Hakim

        December 04, 2023 at 10:03 am

        Hi Flossie. Yes, that would be fine as they are very similar. Just use same weight. (Can't believe you don't have Mars Bars in NZ!!!)

        Reply
    3. Grace Miller

      September 27, 2023 at 1:09 pm

      4 stars
      very nice love it a recipe I will never forget but somehow every time I do it the chocolate always burns on the stove and when I do it the microwave way it takes a million years so any tips on that? Other than that, pretty good except for when it's in the fridge for too long and is hard to bite. Keep going with the amazing work!

      Reply
      • Libby Hakim

        September 27, 2023 at 5:38 pm

        Hi Grace! Thanks for your comment. I always melt my chocolate in the microwave these days. Do you break it up into small pieces before you microwave it. It really shouldn't take too long in the microwave and it's so much easier and reliable. Just melt it on 20-30 second bursts and stir between each burst. Happy cooking!

        Reply
      • Helen

        March 22, 2024 at 11:52 pm

        Put the packet of chocolate in the sink and run hot water over it until its all melted. Snip the corner off the packet to use it like a piping bag 🙂

        Reply
    4. Hatty

      February 18, 2023 at 5:16 pm

      Just wondering if i can use coco pops instead of rice bubbles? Cant wait to try it out 🙂

      Reply
      • Libby Hakim

        February 19, 2023 at 6:56 pm

        That will work fine, it'll just be a little more chocolate-y. Happy cooking!

        Reply
    5. Frejan

      September 16, 2021 at 10:53 am

      5 stars
      Hi Libby

      This is a childhood memory,
      great recipe.
      Can you freeze it?

      Reply
      • Libby Hakim

        September 16, 2021 at 1:16 pm

        Hi Frejan - yes, you can freeze it for up to a couple of months and just thaw it out before eating. Thanks for the great rating and question - Enjoy!

        Reply
    4.84 from 42 votes (39 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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