If there’s one recipe that never goes out of fashion in Australian kitchens, it’s the Mars Bar Slice. It’s the kind of sweet you make once and then find yourself making over and over again—whether it’s for the school fete, a “bring-a-plate” gathering, or just to have tucked away in the fridge for afternoon pick-me-ups.
There’s something irresistible about the chewy caramel, soft nougat, and smooth chocolate of a Mars Bar. Melt them down with butter, stir through crunchy rice bubbles, and you’ve got the ultimate no-bake treat. And just when you think it can’t get any better, a layer of melted chocolate on top makes it complete.
Confession time: I may have a slight Mars Bar addiction. It’s especially dangerous when I have a bag of mini ones in the pantry—because they’re just the right size to pop in your mouth in one bite. Gone in seconds. So naturally, turning Mars Bars into a slice that can be cut into generous squares feels like the most efficient (and delicious) way to indulge!
Why We Love Mars Bar Slice
- Only 6 ingredients – you don’t need a mile-long shopping list.
- No oven required – just melt, stir, press, and set.
- Texture heaven – chewy, crunchy, smooth, and chocolatey all at once.
- Crowd-pleaser – you’ll never bring leftovers home from a party.
- A little twist – this recipe adds golden syrup for an extra caramel kick.
Ingredients
- 50g unsalted butter
- 1 tbsp golden syrup
- 4 x 47g Mars Bars (chop them up, but reserve 1 bar to stir through whole)
- 3 cups (60g) rice bubbles (Rice Krispies)
- 200g milk chocolate (baking chocolate works best)
- 20g copha (or swap for coconut oil)
Method
Step 1 – Prepare the pan
Line a 19 x 29cm slice tin with baking paper, leaving enough overhang to lift the slice out once it’s set.
Step 2 – Melt the Mars Bar mix
In a medium saucepan, melt together the butter, golden syrup, and 3 of the Mars Bars over low heat. Stir until smooth, gooey, and fully combined.
Step 3 – Combine with rice bubbles
In a large bowl, mix the rice bubbles and the reserved chopped Mars Bar. Pour the melted Mars Bar mixture over and stir until every piece is coated. Spoon into the prepared tin, pressing down with the back of a spoon to create an even surface. Set aside for about 1 hour to cool and firm up.
Step 4 – Add the topping
Melt the milk chocolate and copha together in a heatproof bowl set over simmering water (or in the microwave on short bursts). Pour over the cooled slice and spread evenly with a spatula.
Step 5 – Slice and enjoy
Allow the chocolate topping to set for at least 30 minutes before slicing into squares. A hot, sharp knife will give you neat edges.
Tips for Success
- Take your time setting – the layers hold together best when fully cooled.
- Quality chocolate matters – use a good milk chocolate for the topping to balance the sweetness.
- Get creative – drizzle white chocolate over the top, add sprinkles, or stir through a handful of chopped nuts for extra crunch.
- Kid-friendly hack – make them in mini muffin cases for ready-to-go bite-sized treats.
How to Store Mars Bar Slice
- Keep in an airtight container in the fridge for up to 5 days.
- For longer storage, freeze in squares for up to 2 months. Just thaw in the fridge before serving.
Final Thoughts
Mars Bar Slice is one of those classic recipes that never fails to spark joy. It’s nostalgic, it’s easy, and it’s dangerously moreish (especially if you’re like me and already have a soft spot for Mars Bars). Whether you’re making it for the kids, for a party, or just to enjoy with your afternoon cuppa, this slice guarantees smiles all around.
So go on—grab that bag of rice bubbles, raid the pantry for Mars Bars (try not to eat all the minis first), and make a batch today.
