Mars Bar Slice has literally got to be one of the simplest, yet delicious and satisfying treats in the entire world. I decided to make Mars Bar slice today, initially after seeing that the Mars Bars were on sale at Coles for $1 each. I was inspired to bake as tomorrow marks the last day I will work with our breakfast radio team before I fly out to Sydney (but any excuse to bake, right?).

As per usual I was pretty strapped for time today so the less-than-20-minute prep time really made life much easier! Once you’re done with the assembly you simply whack it in the fridge, no cooking necessary! I just love how Mars Bar slice cuts, you don’t need a hot blade or a freezing cold slice, a clean, sharp knife separates the slab into perfectly crisp squares of chewy and rich-yet-creamy caramel-covered rice puffs.

Try it yourself – I can assure you it won’t disappoint!



  • 4 x Mars Bars
  • 200g Milk Chocolate
  • 3 Cups Rice Bubbles
  • 70g Butter
  • 1T Golden Syrup


  1. Line a 23cm x 23cm cake tin with grease-proof paper that overhangs the edges slightly.
  2. Chop up the Mars Bars into 1-2cm-sized pieces.
  3. Place the Rice Bubbles in a large heat-proof bowl along with a quarter of the chopped Mars Bar
  4. Melt 50g of butter, the Golden Syrup, along with the remaining three-quarters of the chopped Mars Bar in a pan over a low heat, stirring constantly, then set aside
  5. Stir in this mixture to the Rice Bubble mixture until well combined
  6. Press flat into the lined tin (make sure you get into the corners and try to make it completely level).
  7. Place into fridge to chill for 45-60 minutes.
  8. Melt remaining 20g of butter and all the milk chocolate together (preferably over a bain-marie as chocolate can be temperamental)
  9. Smooth this melted mixture over the top of the set Rice Bubble mixture
  10. Set for a further 30 minutes
  11. Cut into pieces and serve.




Published by

Jenna Rose

A 23 year old Aussie girl who loves to talk, write, learn and share pretty much anything and everything.

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