Mary Berry Mars Bar Cake Recipe

This chewy, crispy Mary Berry Mars Bar Cake is made with melted Mars bars, butter, and puffed rice cereal, ready in just over two hours. Slicing through the firm chocolate topping reveals a gooey, caramel-laced nougat base that holds the cereal together perfectly. I always keep a batch in the fridge for afternoon cravings.

Why This Classic Works

I used to think traybakes were too simple to bother with, but melting the nougat and caramel creates an incredibly binding syrup. My first mistake was boiling the mixture too rapidly, which made the final squares rock hard.

Now, I melt the chocolate bars and butter over very low heat until gently combined. The contrast between the soft, chewy base and the crisp chocolate shell makes every bite satisfying.

Mary Berry Mars Bar Cake Ingredients

• 4 (about 200g total) Mars bars, chopped into small pieces
• 75g unsalted butter, cubed
• 100g puffed rice cereal (like Rice Krispies)
• 150g milk chocolate, chopped

How To Make Mary Berry Mars Bar Cake

1. Prepare the tin: Line an 8×8-inch square baking tin with parchment paper, leaving an overhang for easy removal.
2. Melt the base: Place the chopped Mars bars and butter in a heatproof bowl over a pan of gently simmering water. Stir frequently until melted and smooth.
3. Fold in cereal: Remove the bowl from the heat and quickly fold in the puffed rice cereal until completely coated.
4. Press into tin: Tip the mixture into the prepared tin and press down firmly with the back of a metal spoon into an even layer.
5. Add the topping: Melt the milk chocolate in a clean bowl over simmering water, then pour it evenly over the cereal base.
6. Chill and slice: Place the tin in the fridge for at least 2 hours to set, then slice into 12 squares.

Recipe Tips

• Grease your spoon: Rubbing a little oil on the back of your spoon stops the sticky mixture from clinging while pressing it into the tin.
• Keep the heat low: Melting the Mars bars too quickly will cause the chocolate to split from the nougat.
• Score the chocolate: Lightly score the chocolate topping before it fully sets in the fridge to prevent cracking when you cut it later.

What To Serve With Mars Bar Cake

Serve these sweet squares with a strong cup of black coffee or unsweetened tea to balance the rich caramel. They also pair well with a cold glass of milk for a simple afternoon snack.

How To Store

Keep the squares in an airtight container in the fridge for up to five days. You can also freeze them for up to two months, though the chocolate topping might lose a bit of its shine when thawed.

FAQs

Can I use cornflakes instead of puffed rice?

Yes, cornflakes work perfectly and give a slightly crunchier texture to the base. Just crush them slightly before mixing.

Why is my base too hard?

Boiling the butter and Mars bars instead of gently melting them causes the sugars to harden as they cool. Always use low heat.

How do I cut it without cracking the top?

Let the cake sit at room temperature for ten minutes before cutting. Use a sharp knife warmed under hot water for clean slices.

Nutrition

• Calories: 180 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 85mg
• Total Carbohydrate: 23g
• Protein: 2g

Try More Recipes:

• Mary Berry Lemon and Poppy Seed Cake Recipe
• Mary Berry Lemon and Lime Cake Recipe
• Mary Berry Lemon and Blueberry Cake Recipe