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Nigella Mars Bar Cake

Nigella Mars Bar Cake
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An indulgent, no-bake dessert featuring melted Mars bars folded into whipped cream and rice cereal, creating a rich, chewy, and delightfully sticky treat. The combination of caramel, nougat, and milk chocolate delivers nostalgic flavor with a satisfyingly dense yet airy texture.

Ingredients

Scale
  • 8 standard (1.76 oz / 50g each) Mars candy bars, roughly chopped
  • 1/2 cup (1 stick / 113g) unsalted butter, cubed
  • 4 cups (3.5 oz / 100g) puffed rice cereal (like Rice Krispies)
  • 1 cup (8 fl oz / 240ml) heavy whipping cream, cold
  • 1/4 cup (1 oz / 28g) confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 oz (55g) milk chocolate, finely chopped (for garnish, optional)

Instructions

  1. Place the roughly chopped Mars bars and cubed unsalted butter in a medium, heavy-bottomed saucepan. Melt over low heat, stirring constantly with a silicone spatula to prevent scorching. The mixture will become smooth, glossy, and fully liquid after 5-7 minutes. Remove from heat immediately once melted to avoid burning the sugar and chocolate.
  2. While the Mars mixture melts, measure the puffed rice cereal into a large mixing bowl. Ensure the bowl is large enough to comfortably fold all ingredients together later. Lightly crush a handful of the cereal between your palms to create varied texture, but keep most pieces whole for structure.
  3. Pour the hot, melted Mars bar and butter mixture over the puffed rice cereal. Use the silicone spatula to immediately fold and stir until every piece of cereal is thoroughly and evenly coated. The mixture will be very sticky. Set aside to cool for 10-15 minutes until just warm to the touch, which prevents the whipped cream from melting when combined.
  4. In a separate chilled metal or glass bowl, combine the cold heavy whipping cream, sifted confectioners’ sugar, vanilla extract, and fine sea salt. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium-high speed until firm peaks form. This should take 2-3 minutes; stop when the cream holds its shape when the whisk is lifted. Do not over-whip to butter.
  5. Add about one-third of the cooled Mars-cereal mixture to the whipped cream. Gently fold with the spatula to lighten the base. This initial incorporation makes folding the heavier remainder easier and prevents deflating the cream.
  6. Add the remaining Mars-cereal mixture to the bowl. Fold gently but thoroughly using a cutting and turning motion, scraping from the bottom of the bowl upwards, until no streaks of white cream remain and the mixture is uniformly pale beige. Be patient to maintain as much air as possible for a light texture.
  7. Line a standard 8×8-inch (20x20cm) square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Transfer the combined cake mixture into the prepared pan.
  8. Using the spatula or lightly dampened hands, press the mixture firmly and evenly into the pan, ensuring it reaches all corners. Apply even pressure to create a compact, sliceable cake. A flat-bottomed glass or measuring cup can help achieve a smooth top surface.
  9. If garnishing, sprinkle the finely chopped milk chocolate evenly over the top and gently press it into the surface so it adheres. This adds visual appeal and an extra layer of chocolate flavor.
  10. Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight. This extended chilling is non-negotiable as it allows the cake to set completely, firm up, and for the flavors to meld, resulting in clean slices.
  11. To serve, use the parchment paper overhang to lift the entire cake out of the pan onto a cutting board. Peel away the parchment paper from the sides.
  12. Using a large, sharp knife dipped in hot water and wiped dry between each cut, slice the cake into 9 or 16 squares. Clean cuts require a hot, dry blade to prevent sticking and tearing the delicate structure.
  13. Serve the squares chilled on a platter. The cake is best enjoyed cold from the refrigerator, where it maintains its firm, chewy, and creamy texture.

Notes

Storage: Keep cake tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. The texture remains best within 3 days. Freezing: Wrap individual squares tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating: Not recommended, as this is a chilled dessert. If the cake becomes too soft, simply return it to the refrigerator to firm up.

Nutrition

Keywords: Nigella Mars Bar cake, Mars Bar cake recipe, no-bake dessert, British dessert, chocolate caramel cake, rice cereal cake, easy dessert, party dessert, chocolate nougat cake, sticky cake, Nigella Lawson recipe, retro dessert

Find it online: https://chefnigellarecipes.uk/nigella-mars-bar-cake-recipe/