Mars Bar Cake (Chocolate Tray Bake)

Make this easy, no-bake Mars Bar Cake (Tray Bake) for the perfect sweet treat and snack! I love making these with my kids or as a quick, hassle-free bake to take into the office, to a bake sale or housewarming gift!

This failsafe tray bake doesn’t require any great skills or affinity for cakes and baked goods. And that’s probably why it’s such a popular choice in my baking repertoire with the kids!

This Mars Bar Cake throws me back to my childhood. Where this, Primary School Cake, Scottish Tiffin, Jam and Coconut Cake and Empire Biscuits reigned supreme! What was your favourite?!

Ingredients for Mars Bar Cake

Mars Bars: the clue is in the name!

Butter: I use salted butter, as I like the hint of salt to balance out the sweetness, but you can use unsalted if you prefer. It's probably a more traditional choice for baking.

Golden Syrup: I can't see past Lyle's Golden Syrup, but you could substitute with Maple Syrup if needed.

Rice Krispies: only the best - Kelloggs Rice Krispies.

Carnation Caramel: an optional caramel element. Some people are happy enough with the melted Mars Bars through the Rice Krispies and don't require an additional layer of caramel. It also makes for a less sturdy traybake, as the caramel is quite runny.

Chocolate: I like to use Dairy Milk or this chocolate melts amazingly and tastes great too!

My Dad prefers less chocolate so change up the volumes as required to suit your own tastes.

How To Make Mars Bar Slice (Chocolate Traybake) 

Melt salted butter with golden syrup in a Bain-Marie (bowl sat on top of a pot with water simmering underneath - but not touching the bowl) on a low heat.

Microwave in short bursts if necessary instead (to avoid burning the chocolate) if not using a Bain Marie.

Roughly chop Mars Bars and add them to bowl and stir occasionally until fully melted. 

Pour rice krispies into melted mars bars then mix to combine.

Spoon mixture into a grease proof paper lined baking tin and smooth out using a silicon spatula.

OPTIONAL: pour over caramel and spread it on top of the rice krispie mixture for a caramel layer, then refrigerate whilst you melt the chocolate.

Heat milk chocolate in Bain-Marie until melted (or microwave).

Pour melted chocolate over the caramel, spread evenly, then refrigerate for 2 hours (minimum).

Once set, portion up into squares or slices and enjoy!

What Size Of Baking Tin Should I Use?

For the high height Mars Bar Cake it's: 20cm x 20cm x 5cm  (8in x 8in x 2in)

Or for lower height version: 22cm x 31cm x 4cm (8.5in x 12in x 1.5in) 

What Is A Bain-Marie?

A bain-marie, a French term that directly translates to 'Mary's bath', and also known as a water bath, is a cooking method used to heat food gently or to keep it warm over a period of time.

This technique is designed to: cook delicate dishes such as custards, sauces (like hollandaise) and mousses without curdling them.

By providing a consistent gentle heat in this recipe, the chocolate is protected from burning. As by comparison, a microwave can easily burn chocolate and cause it to clump together. 

However, if you don’t feel confident in melting the various elements in a bain-marie, then you can use a microwave. However, you need to be careful in the duration; so the chocolate doesn't burn.

Cook for an initial 30 seconds and then 10 second bursts thereafter, stirring each time. If you cook too quickly, the chocolate will burn and clump together.

Storage 

Store in an airtight container, ideally in the fridge (as this ensures the integrity of the base).

If stacking the mars bar cakes on top of one another, separate the layers using greaseproof paper (baking paper).

They’ll last up to about 7 days once made.

And finally…

If you do choose to make it, I hope you enjoy it! If you have any other questions, or want to tell me what you think of my recipe, then please leave a comment below!

You could even try another quick and easy dessert like this quick Eton Mess?