Nigella Mars Bar Cake is made of Mars Bars, butter, golden syrup, Rice Krispies, and milk chocolate. It serves 24 and takes about 20 minutes to prepare, plus at least 2 hours to chill and set in the refrigerator.
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🤎 Why You’ll Love This Mars Bar Cake Recipe:
- Quick and Easy Preparation: This recipe requires minimal cooking skills and time. With only a few simple steps, you can prepare the cake in about 20 minutes.
- No-Bake Convenience: There’s no need to turn on the oven for this recipe. The Mars Bar Cake is a no-bake dessert, perfect for hot days when you want to avoid heating up the kitchen.
- Rich and Decadent Flavor: The combination of Mars Bars, butter, and golden syrup creates a rich, gooey base that is irresistibly sweet and indulgent. The melted milk chocolate topping adds an extra layer of creamy richness.
- Crispy and Chewy Texture: The Rice Krispies provide a delightful crunch that contrasts with the smooth, melted chocolate and the gooey Mars Bar mixture. Each bite offers a satisfying blend of textures.
- Delightful Sweetness: The sweetness of the Mars Bars and golden syrup is perfectly balanced by the slightly less sweet Rice Krispies, creating a dessert that is sweet but not overwhelmingly so.
❓ What Is Nigella Lawson Mars Bar Cake Recipe?
Nigella Lawson’s Mars Bar Cake is a no-bake dessert made with melted Mars Bars, butter, and golden syrup mixed with Rice Krispies, topped with melted milk chocolate.
🍫 Nigella Lawson Mars Bar Cake Ingredients
- 4 Mars Bars (approximately 160g or 5.6 oz total), chopped
- 75g (2.6 oz) unsalted butter
- 3 tablespoons golden syrup
- 200g (7 oz) Rice Krispies
- 200g (7 oz) milk chocolate, melted
🍮 How To Make Nigella Lawson Mars Bar Cake
- Line a 20cm (8-inch) square baking tin with baking parchment or foil, allowing some overhang to easily lift out the cake later.
- In a large saucepan, melt the chopped Mars Bars, butter, and golden syrup over low heat. Stir continuously until the mixture is smooth and well combined. Be patient, as the nougat and caramel from the Mars Bars take time to melt completely.
- Once the Mars Bars mixture is smooth, remove the saucepan from the heat. Add the Rice Krispies to the mixture and stir until all the Rice Krispies are well coated.
- Spoon the mixture into the prepared baking tin. Use the back of a spoon or a spatula to press the mixture down firmly and evenly.
- Melt the milk chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Alternatively, you can melt the chocolate in the microwave in short bursts, stirring between each burst.
- Pour the melted chocolate over the Rice Krispies mixture in the tin, spreading it out evenly with a spatula to cover the top.
- Place the tin in the refrigerator for at least 2 hours, or until the cake is set and the chocolate is firm.
- Once set, lift the Mars Bar Cake out of the tin using the overhanging parchment or foil. Cut into squares or bars with a sharp knife.
💭 Recipe Tips
- Patience with Melting: When melting the Mars Bars, butter, and golden syrup, stir continuously over low heat. The nougat and caramel in the Mars Bars take time to melt, so patience is key to achieving a smooth mixture.
- Firmly Press Mixture: Press the Rice Krispies mixture firmly into the tin to ensure the cake holds together well once set. Use the back of a spoon or a spatula for an even surface.
- Microwave Chocolate: If using a microwave to melt the chocolate, do so in short bursts (20-30 seconds), stirring between each burst to prevent overheating and burning.
- Smooth Chocolate Topping: Spread the melted chocolate evenly over the Rice Krispies mixture using a spatula. Tap the tin gently on the counter to level out the chocolate and remove any air bubbles.
- Chill Time: Ensure the cake chills for at least 2 hours in the refrigerator. This allows the mixture to set properly and the chocolate to firm up.
- Cutting Tips: For clean cuts, use a sharp knife. Warming the knife slightly by running it under hot water and then drying it can help make smoother slices.
🍧 What To Serve With Mars Bar Cake?
Serve Mars Bar Cake with a scoop of vanilla ice cream or a dollop of whipped cream for added richness fresh berries like strawberries or raspberries provide a fruity contrast a hot cup of coffee or tea complements the sweet treat perfectly.
🎚 How To Store Leftovers Mars Bar Cake?
- Refrigerator: Store leftovers mars bar cake in an airtight container in the refrigerator this will keep the cake fresh for up to a week.
- Freezer: Wrap individual pieces of leftovers mars bar cake in plastic wrap then place them in a freezer-safe bag or container freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
FAQ’S:
How do I melt the Mars Bars mixture?
Chop the Mars Bars into small pieces and melt them in a large saucepan with butter and golden syrup over low heat. Stir continuously until the mixture is smooth and fully melted. Be patient as the nougat and caramel take time to melt completely.
How do I mix the Rice Krispies into the Mars Bar mixture?
Once the Mars Bars mixture is smooth, remove it from the heat and add the Rice Krispies. Stir until all the Rice Krispies are well coated with the mixture. Work quickly as the mixture will start to set as it cools.
How do I cut the Mars Bar Cake?
Once set, lift the Mars Bar Cake out of the tin using the overhanging parchment or foil. Use a sharp knife to cut it into squares or bars. For clean cuts, warm the knife slightly by running it under hot water and then drying it.
How do I prevent the chocolate from cracking when cutting?
To prevent the chocolate from cracking, ensure the cake is slightly softened by letting it sit at room temperature for a few minutes before cutting. Use a warm knife for cleaner cuts.
What is the texture of Mars Bar Cake like?
Mars Bar Cake has a chewy, gooey texture from the melted Mars Bars and butter mixture, combined with the crispy crunch of the Rice Krispies and the smooth, firm chocolate topping.
Can I use homemade caramel instead of Mars Bars?
Yes, you can use homemade caramel mixed with chocolate and nougat for a similar flavor profile. Melt the caramel with butter and chocolate, then proceed with the recipe as directed.
More Nigella Recipe:
- Nigella Lawson No Bake Lemon Curd Cheesecake
- Nigella Lemon Poppy Seed Cake
- Nigella Lawson No Bake Lemon Cheesecake
Nigella Lawson Mars Bar Cake Nutrition Fact
- Calories: 292
- Total Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 100mg
- Total Carbohydrates: 39g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 3g
- Vitamin D: 0.2mcg
- Calcium: 30mg
- Iron: 1mg
- Potassium: 100mg
Nigella Mars Bar Cake
Description
Nigella Mars Bar Cake is made of Mars Bars, butter, golden syrup, Rice Krispies, and milk chocolate. It serves 24 and takes about 20 minutes to prepare, plus at least 2 hours to chill and set in the refrigerator.
Ingredients
Instructions
- Line a 20cm (8-inch) square baking tin with baking parchment or foil, allowing some overhang to easily lift out the cake later.
- In a large saucepan, melt the chopped Mars Bars, butter, and golden syrup over low heat. Stir continuously until the mixture is smooth and well combined. Be patient, as the nougat and caramel from the Mars Bars take time to melt completely.
- Once the Mars Bars mixture is smooth, remove the saucepan from the heat. Add the Rice Krispies to the mixture and stir until all the Rice Krispies are well coated.
- Spoon the mixture into the prepared baking tin. Use the back of a spoon or a spatula to press the mixture down firmly and evenly.
- Melt the milk chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Alternatively, you can melt the chocolate in the microwave in short bursts, stirring between each burst.
- Pour the melted chocolate over the Rice Krispies mixture in the tin, spreading it out evenly with a spatula to cover the top.
- Place the tin in the refrigerator for at least 2 hours, or until the cake is set and the chocolate is firm.
- Once set, lift the Mars Bar Cake out of the tin using the overhanging parchment or foil. Cut into squares or bars with a sharp knife.
Notes
- Patience with Melting: When melting the Mars Bars, butter, and golden syrup, stir continuously over low heat. The nougat and caramel in the Mars Bars take time to melt, so patience is key to achieving a smooth mixture.
- Firmly Press Mixture: Press the Rice Krispies mixture firmly into the tin to ensure the cake holds together well once set. Use the back of a spoon or a spatula for an even surface.
- Microwave Chocolate: If using a microwave to melt the chocolate, do so in short bursts (20-30 seconds), stirring between each burst to prevent overheating and burning.
- Smooth Chocolate Topping: Spread the melted chocolate evenly over the Rice Krispies mixture using a spatula. Tap the tin gently on the counter to level out the chocolate and remove any air bubbles.
- Chill Time: Ensure the cake chills for at least 2 hours in the refrigerator. This allows the mixture to set properly and the chocolate to firm up.
- Cutting Tips: For clean cuts, use a sharp knife. Warming the knife slightly by running it under hot water and then drying it can help make smoother slices.