Mars Bar Slice

Everyone's favourite no-bake Mars Bar Slice recipe couldn't be easier to make... with just 5 ingredients and 10 minutes prep time.

5 from 73 votes

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Course: bars and slices

Cuisine: American, australian, Australian recipe, western

Prep Time: 10

Chilling time: 4

Total Time: 4 10

Servings: serves

Calories: 151kcal

Cost: $10

Grease and line a 18cm X 22cm rectangular slice tin with baking paper and set aside.
Melt the butter, 100g (two thirds) of the Mars Bars and golden syrup on low heat in a saucepan (or in 30 second bursts in the microwave on 50% power). Please note: the Mars Bars will not completely melt. Mix until the butter and golden syrup are smooth.
Stir through the rice bubbles and the remaining Mars Bar (chopped).
Press mixture very firmly into the prepared tin.
Place milk chocolate and coconut oil/vegetable oil in a heatproof bowl. Microwave on medium for 3 minutes, 50% power, or until just melted, stirring every 30 seconds with a metal spoon. Stir until smooth.
Spread over slice and refrigerate until firm (a minimum of 3-4 hours - or best overnight).
Remove slice from the refrigerator about 30 minutes before cutting into squares with a warm serrated knife.

Grease and line a 18cm X 22cm rectangular slice tin with baking paper and set aside.
Place 100g (two thirds) of the chopped Mars Bars, butter and golden syrup into the Thermomix bowl. Melt on 60 degrees, Speed 2 for 3 minutes.
Add the rice bubbles and the remaining Mars Bar. Mix on Reverse, Speed 2, 15 seconds or until completely combined.
Press the mixture very firmly into the prepared tin.
Place the milk chocolate into a clean TM bowl. Melt on 50 degrees, Speed 3 for 2-3 minutes (scraping down the sides of the bowl occasionally).
Spread over slice and refrigerate until firm (a minimum of 3-4 hours - or best overnight).
Remove slice from the refrigerator about 30 minutes before cutting into squares with a warm serrated knife.

Recipe Notes & Tips

Use fresh rice bubbles so the slice stays crunchy and doesn’t go soggy.
No golden syrup? Swap it for honey or maple syrup in a pinch – just know it’ll have a slightly different flavour and may be a little less chewy.
Don't over-melt the Mars Bars – it’s fine if a few chunks remain.
Press the mixture firmly into the tin – use the back of a spoon or even a glass to compact it.
Coconut oil or vegetable oil helps prevent the chocolate layer from cracking when sliced.
Let it set properly – chill for at least 3-4 hours, but overnight is best.
Bring to room temp before slicing – this helps the chocolate soften just enough.
Store in the fridge in an airtight container for up to 1 week.