Mars Bar Cake

Mars Bar Cake

Don’t skip by this, thinking that it’s only for children. It’s most definitely not. Of course, children love it, but so does every grown-up I’ve ever given it too. This is another recipe that I’ve been making for years, although this one without much tweaking, since I’ve never felt the need to mess about with it. Although, having said that, I do have a hankering to try it with Snickers bars, just to see what happens. But that’s a recipe for another day. Obviously this is a treat, both tasty – it really is more than the sum of its simple parts – and a little bit naughty – you probably shouldn’t eat this every day, although it, to me at least, is highly addictive. Now, a couple of bossy instructions. The chocolate layer on top wants to be thick, hence the 300g in the recipe. You could probably get away with 200g, just, but as the old saying goes, if you’re going to get wet, you may as well go swimming. And, with all of that butter and everything else, a little extra chocolate will hardly hurt. Which leads me onto my second directive: use butter, proper butter, and not margarine or sunflower spread or anything else. However, when buying your chocolate, do bear in mind that, given the other ingredients, it would be a little redundant to go all out for the finest available. Use your favourite confectionary milk chocolate, and perhaps save the very best stuff for something a little more high-brow. That is not, however, permission to use anything labelled ‘cooking chocolate’, or worse still, ‘chocolate flavoured cake topping’.

3 Mars bars (about 60g each)

75g butter

2 tablespoons golden syrup

100g puffed rice cereal, e.g. Rice Krispies

300g milk chocolate

Chop the Mars bars into smallish pieces, and cut up the butter. Dump the Mars bars and butter into a large pan with the golden syrup, and melt over a low heat, stirring often. I usually do this in a large, deep cast-iron casserole, but any large pan would do. You do have to keep an eye on it though, and keep stirring, not being tempted to turn up the heat to try and hurry things along, or the mixture may burn. It will take a while, but if you are more patient and can stand to stir for a little longer to minimise the risk of burning (which I haven’t yet managed, so don’t worry too much), you can melt everything together in a large bowl set over a pan of gently simmering water. Note that the three layers within the Mars bar, the butter and the golden syrup all melt at different speeds, so while everything is slowly melting, the contents of your pan may look a little disgusting and lumpy for a while. Stick with it, and keep stirring. Eventually, you’ll end up with a thick, glossy chocolate sauce.

Stir the rice cereal into the chocolate. You may need slightly more, but you should be able to coat 100g well enough, using a wooden spoon and a little elbow grease, with neither excess chocolate left in the bottom nor uncoated Krispies spoiling the sticky, shiny look of the finished bars. Tip into a 20cm square tin, lined with cling film or baking parchment, (just to make it easier to remove) and press down firmly to give an even-ish layer and a flat-ish top. Stick in the fridge to set until firm, perhaps about an hour.

When the base is set, break the milk chocolate into pieces and gently melt, stirring occasionally, in a suitable bowl set over a pan of barely simmering water. When the chocolate is melted, pour over the base and spread to the edges with a silicone spatula. Return to the fridge and allow the chocolate to fully set, before removing from the tin and slicing into 16 chunky bars. I would add that these will keep for a couple of days in the fridge, although I doubt they’ll last that long, but do benefit from a little while at room temperature so they are not completely solid when you bite into them.

Mars Bar Cake


8 Comments on “Mars Bar Cake”

  1. wheelmummy says:

    Hi just calling past to say you have been nominated for the beautiful blogger award. I nominated you because unlike other blogs yours shined and stood out, It had amazing presentation and the posts where all ones I could relate to. To find out more click the link back to my blog and I will advice you of what to do next…. Well done…

    PS this is my favorite cake nom nom thanks for the recipe

  2. Mel Sebak says:

    Hi, discovered your blog Sat and made the ‘Mars Bar Cake’ Sunday…. my Son is in seventh heaven! As a gesture to our waistlines, I will make smaller slices next time, but truly decadent and delightful! Even managed to find some Mars Bars (in S Africa they are sold as Bar One) -fate?! Enjoyed the easy style of your blog and the great photos – thanks.

  3. Karolina says:

    Great recipe, did you try to melt Mars bars on the steam or in ‘warm bath’, i don’t know how is this method called in English (which is not my mother tongue). I’m going to make yours bars cakes for sure..

  4. Hi all, here every person is sharing these know-how, thus it’s nice to read this website, and I used to visit this blog all the time.

  5. […] I think these contributed to at least a stone of my pregnancy weight gain. This recipe comes via Rupert’s Kitchen, with thanks, and are almost identical to those I would inhale from the Design Museum […]

  6. […] chocolate bar too – I might try snickers next time! The recipe was from another blog Tales from Ruperts Kitchen – the recipe was posted in 2011 and shows how much chocolate bars have shrunk since as I had […]

  7. Sheila says:

    Will they only last a couple of days in the fridge – no longer ?
    I’m wishing to make them for Friday school bake sale today

  8. Elly says:

    It’s even more amazing when you put galaxy chocolate over it! Just saying! 🤪

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