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- Dish type
- Chocolate traybakes
This turns your favourite chocolate bar into a heavenly, gooey treat. Cut into squares, these are dangerously delicious!
81 people made this
- 225g butter, softened
- 200g caster sugar
- 110g dark brown soft sugar
- 2 eggs
- 375g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 6 Mars Bars, or other chocolate bar, chopped
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat oven to 180 C / Gas 4.
- Beat the butter or margarine with the caster and dark brown soft sugars until light and fluffy. Blend in the eggs, mixing well.
- Mix in the flour, bicarbonate of soda and salt to the egg mixture. Reserve a big handful of the chopped chocolate bars for the topping. Stir the remaining chopped chocolate bars into the flour mixture. Spread the mixture into one 20x30cm baking dish. Sprinkle the reserved chocolate bar pieces on top.
- Bake at 180 C / Gas 4 for 25 to 30 minutes or until lightly browned. Cool in dish on a wire rack then cut into squares.
Reviews & ratingsAverage global rating:(12)
Reviews in English (12)
I didn't do slices, I did SLABS!!! Snickers work very well too!-29 Jun 2014
Extremely tasty and worked perfectly first time. I put the mix in the freezer for twenty minutes and this made it much easier to spread into the baking tray as it is quite sticky. Next time I will try rolling it into long sausages and slicing it into individual biscuits which should only need about ten minutes in the oven-19 Jan 2014
Mars Bar Krispie Caramel Squares
Mars Bar Buns are great but have you tried adding caramel to make Mars Bar Krispie Caramel Squares? Because everything is better with caramel. Or is that sprinkles? Anyway, this no-bake traybake takes a regular Mars Bar Traybake and adds a layer of caramel between the Rice Krispie layer and the chocolate topping, which ends up making it taste more like a Mars Bar. Everyone’s a winner!
Or more like a Milky Way, if like me, you’re in the US. Yes, almost 14 years living in the US and it still feels strange to be using a Milky Way bar when I need a Mars Bar for these Mars Bar Rice Krispie Caramel Squares.
A nice straightforward no-bake recipe. Take your time when you’re melting the Mars Bars for the base layer. The butter will melt, the chocolate will melt, the syrup will incorporate nicely and you’ll be left staring at blobs of unmelted nougat. But stick with it, keep stirring and it will all eventually turn into a wonderful, chocolatey sauce to coat the Rice Krispies.
Take your time with the caramel too. Use a gentle heat, stir it frequently and don’t let it catch on the bottom of the saucepan or you’ll end up with burnt bits in your caramel. And nobody wants that.
The recipe needs four regular sized Mars Bars. And I could only get fun size ones. But as long as you have about 200g (approx. 7 oz) of Mars Bar it doesn’t really matter what size they are.
- 2 cups unsalted butter, softened
- ⅔ cup all-purpose flour
- 2 ½ cups milk
- ½ cup white sugar
- 2 teaspoons salt
- 4 ½ teaspoons active dry yeast
- 8 cups all-purpose flour
- 2 eggs
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Mars Bar Squares (Small Batch)
Oh, dear, now I don't know whether to make the Hermit cookies or these lucious looking Mars Bar squares. I made another of your Sour Cream Banana loafs yesterday. This time I added some chopped maraschino cherries for colour. It's so good. Enjoy your entertaining today. It will be nice to have your family gathered together around your new dining room table. Can't wait to hear what you made for dinner. You should start a littke diary of your dinner parties like Susan does. It will be fun to have as a keepsake. Take gentle care. Love and hugs, Elaine
Life is full of choices Elaine! Ohh, your banana bread sounds delicious with the addition of chopped maraschino cherries! Must try that the next time! Yummy! I am making apricot chicken, rice, broccoli, salad for dinner tonight, plus batter rolls and my easy refrigerator lemon pie for dessert! With whipped cream and berries. I hope they like it. I should keep a diary, you are right! Thank YOU! Gentle care to you also, stay safe! Love and hugs, xoxo
First, make the caramel: Place 300 grams (10.5 oz) of sugar in a high sided pan. Add 400 ml (14 fl oz) of cream and stir. Bring to boil, stirring until the the sugar dissolves. Careful! the caramel is extremely hot and it bubbles up! Add 200 grams (7 oz) of glucose syrup, and cook while stirring steadily, until the caramel reaches 110°C (230°F). Turn the heat off. Add a pinch of salt, 15 grams (0.5 oz) of butter, and set aside to cool.
Spread the caramel filling on a sheet of parchment paper. Place a second sheet of parchment paper on top, and roll into a 0.5 cm thick rectangular. Remove the parchment paper.
To make the chocolate nougat, separate 3 eggs. We won’t be using egg yolks for this recipe, place in an airtight container. Keep refrigerated until ready to use. Place the egg whites in the bowl of a stand mixer.
Combine 75 grams (2.5 oz) of honey, 150 grams (5.5 oz) of glucose syrup, 75 ml (2.5 fl oz) of water and 150 grams (5.5 oz) of sugar in a sauce pot and place over medium heat. Stirring steadily bring to 130 – 140 °C (265 – 285°F).
Whip 2 egg whites on medium speed until frothy and airy. Add a pinch of salt.
Turn the speed of the mixer onto high. Gradually add the hot syrup, in a thin stream. Continue whipping for a few minutes until stiff. Meanwhile, melt 90 grams (3 oz) of chocolate in a bowl placed over a pot of barely simmering water, or in the microwave.
Turn the mixer off. Gently fold the melted chocolate into the nougat. Add 20 grams (almost 1 oz) of cocoa powder. Mix to combine.
Set aside for about 48 hours, to air dry, and then place in the freezer for about 20 minutes, to make it easier to cut into bars.
Remove from the freezer and slice into bars of 8ࡨ cm. Place the bars back in the freezer to make them easier to cover with chocolate.
The chocolate should first be tempered. Tempering means melting and heating chocolate, and then cooling it, while following specific instructions, forming the specific type of cocoa butter crystals. Tempered chocolate has a sharp snap, it is shiny and glossy. Untempered chocolate will bloom and have white spots and streaks. There are a few different tempering chocolate techniques, all of which are based on the same principles. In this recipe, the “seeding” method is used to temper chocolate. You will find other methods on the Tricks and Tips section of our website, www.videoculinary.com. If you don’t want to temper chocolate, just use compound chocolate, which does not contain cocoa butter, and does not require tempering, only melting is needed.
Place 300 grams (10 oz) of chocolate in a dry bowl. Set over a pot of simmering water, and melt, stirring gently. Heat to 41°C (105°F). The temperature range for this step is 40 – 45°c (104-113°F).
Remove from the heat and add about 150 grams (6 oz) of chocolate that has already been tempered, like a chocolate bar. You could add it in one piece or in small pieces (grated or roughly chopped). Keep adding chocolate and mixing it in, until all of the chocolate has melted. Stop adding the chocolate when it stops melting, and is thicker. Remove any unmelted pieces.
Place the bowl over a pot of barely simmering water. Heat to 29-31°C (84-87°F), mixing gently. Be careful! If the temperature climbs above 31°C, you will have to start the tempering process all over again.
Use two forks to dip the mars bars into the tempered chocolate. Tap the forks against the edge of the bowl, and let the excess chocolate drip.
Place on a sheet of parchment paper until set, and enjoy! You may enjoy making other homemade chocolate bars, like snickers, bounty, or giant twix bar.
Mars Bar Cookies getting them right.
I looked at several recipes online, which were all basically the same. I whipped up a trial batch but found them to be not quite right.
They were crispy enough, sure, but not quite as chewy as I would have liked.
Fully melted Mars Bar mixture.
Then, I immediately thought about the shrinking chocolate bar phenomenon. It seem to me that all chocolate bars have gotten smaller over the years.
Not that it&rsquos necessarily a bad thing! I know better than anyone, the importance of portion controlling when it comes to sugary treats!
Press the mixture into a prepared 9×9 inch pan.
What I did think though, is that, if they were smaller, that would impact the recipe. Therefore, I experimented to see if using more bars would improve the texture.
My second reason for doing this was to slightly increase the size of the recipe to fit a standard 9×9 inch pan. In my experience that size is far more common than the 8×8 inch pan mentioned in many recipes.
Many people think these two sizes are interchangeable. However, when you calculate the area, the 9 inch pan is actually 27% larger than the 8 inch pan. That&rsquos a considerable difference in my opinion.
I&rsquom happy to report that the changes accomplished both my goals. They were just the right balance of crispy and chewy textures.
With the Holiday season now just weeks away, this is another super easy addition to your freezer cookie list.
If you liked this recipe, you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
Like this Mars Bar Cookies recipe?
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Easy to make, no bake, crunchy, and decadent Mars bar rice krispie treats
Imagine a rice krispies treat, but instead of marshmallows, you get melted caramel, nougat, and chocolate from Mars bars… These crunchy rice krispies treats are decadent and impressive. And super easy to make!
Ingredients needed to make Mars bar slice
- Mars bars (also known as Milky way in the US, but the Mars bar sold worldwide is much better in terms of flavor, in my opinion).
- Rice krispies
- Semisweet chocolate chips – for the topping
- Coconut oil or butter – for the topping
The topping is optional, but these no bake slices just aren’t complete without a generous layer of chocolate on top!
Making the Mars bar slice recipe
Super easy. I made these often as a kid, so it even feels ridiculous to call this a recipe. But here goes…
Line an 8 or 9 inch square pan with parchment paper and set aside.
Cut the mars bars and place them in a pot, along with the butter. I also like to add some salt, which helps balance the sweetness. Heat the pot over medium / medium high heat and stir to melt the ingredients. Stir the mix frequently to prevent the melted chocolate mix from burning.
When the chocolate bars have melted and the mix is smooth, add all the rice krispies and quickly mix it in until it’s all evenly coated.
While still warm, scrape the mixture into the prepared pan. Press it into the pan to form an even layer. This is the bottom layer of your mars bar slice.
To make the chocolate layer – melt the chocolate and coconut oil (or butter) until smooth. You can do this in the microwave in small bursts, or melt the chocolate over a double boiler.
Pour the smooth chocolate mix over the surface of the mars bar rice krispie treat layer, and smooth it out with an offset spatula.
Refrigerate until the mars bar slices have cooled and are set. Once set, they can be removed from the pan and cut into squares.
Tips for cutting Mars bar slices
- Let the bars come to room temperature, so that they are easier to cut through.
- Use a sharp, clean, warm knife to cut the slab into squares. The warm blade helps cut through the chocolate layer.
- Wipe the blade clean between cuts.
Storing the slices for later
I’ve kept these mars bar slices in an air-tight container and in the fridge for over two weeks. They keep really well.
But do let them rest at room temperature for a bit before eating. This lets the Mars bar rice krispie layer soften a little.
You could also store these in the freezer for up to 6 months. Then let them fully thaw out before eating.
These no bake rice krispie bars are a nostalgic shout out to my childhood! I loved making Mars bar slices because they were addictively delicious, and so easy to make.
These are great for gift giving during the holidays too! They make the perfect addition to treat boxes during Christmas or special occasions.
Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
- Simply melt, mix and refrigerate. You could make them with your eyes closed.
- Chances are you'll have most of the ingredients readily available to make these delicious mars bar slices.
- They are no-bake.
- There an amazing 'emergency bake' - unexpected bake sale? Make a batch of Mrs Bar Slice
- Making your own is much cheaper than buying Kellog's Rice Krispie Squares. And they taste better!
Since I've been making Mars Bar slices a long time I have noticed that as the years have gone by I've needed to buy more Mars bars to accommodate my recipe.
Mars Bars are definitely getting smaller along with Cadbury Creme Eggs and Quality Street to name a couple of examples.
However, they are still pretty cheap to buy in multipacks but bear in mind that the multipack version are a different size to the ones you can buy singularly - 39.4g as opposed to 51g.
I normally pick them up when it's 4 bars for £1 so it works out cheaper that way.
When I unpack the shopping in front of the kids and the Mars Bars topple out, they know they're in for a treat. These little squares honestly go down so well, if you've never tried one I think you'll love them as much as we do.
Malteser And Mars Bar Slice Ingredients
The best part about this recipe is that you only need a handful of ingredients. It has a biscuit base which gives it the perfect crunch.
Here’s Your Shopping List
- 1 cup Maltesers
- 4 Mars Bars
- 1/2 cup Condensed Milk
- 250g (8.8oz) Chocolate Ripple Biscuits
- 100g (3.5oz) butter
- 400g (14oz) Cadbury milk chocolate
- 1 tsp vegetable oil
What Else Do You Need?
Annie used a 20cm (8 inch) baking pan for this recipe and the only other item you will need is a food processor, or you can use a ziplock bag and rolling pin.
- 200g Butter
- 500g Mars bars
- 200g Rice krispies
- 350g Chocolate
- 2 or 3 bags of crispy M&M’s
- Weigh out all of your ingredients and line your 9 baking dish.
- In a double boiler melt your butter and Mars bars until smooth.
- Take off the heat and quickly mix in your Rice Krispies until fully incorporated. Work fast as they set up quite quickly.
- Add 1/3 of the mix into your baking dish and sprinkle with M&M’s.
- Once all your mix is in your dish, flatten down evenly.
- Leave to set for 15 minutes in the fridge.
- Melt your chocolate and pour over Rice Krispie mix.
- Smooth out evenly and decorate with more M&M’s.
- Set in the fridge for about 1 hour until firm.
- Cut into portions.
If you make this recipe I would love for you to tag me on Instagram!#Gills_bakesandcakes @Gills_bakesandcakes