Nigella Mars Bar Cake is made with Mars Bars, unsalted butter, golden syrup, digestive biscuits, and Rice Krispies. This British dessert takes about 2 hours and 30 minutes to prepare and serves up to 12 people. It combines chocolate, caramel, and graham cracker crumbs for the perfect texture in every bite.
The Appeal Of This Delicious Recipe
- Delicious Fusion. Try a slice of our Nigella Mars Bar Cake and experience the delicious harmony of chocolate, caramel, and crunch.
- Effortless Delight. Our recipe for this delicious dessert is simple and can be prepared in a short amount of time.
- Universal Crowd-Pleaser. This sweet treat will win over the hearts of your guests of all ages.
What Is Nigella Mars Bar Cake?
The Nigella Mars Bar Cake is a heavenly dessert made from melted Mars Bars, butter, golden syrup, digestive biscuits, Rice Krispies, and a milk chocolate coating its crunchy texture, gooey caramel center, and chocolate-caramel flavor are delicious. Chocolate and caramel lovers must try this Mars Bar cake.
Nigella Mars Bar Cake Ingredients
- 6 Mars Bars
- 150g unsalted butter
- 2 tablespoons golden syrup
- 200g digestive biscuits
- 100g Rice Krispies
- 300g milk chocolate
Instructions For This Delicious Mars Bar Cake
- Mars Bars are broken into small pieces and placed aside.
- Melt the butter and golden syrup in a saucepan over low heat until completely combined and creamy.
- Using your hands or a rolling pin, break the digestive biscuits into small fragments in a large bowl.
- Rice Krispies and crumbled biscuits should be added to the melted butter mixture and thoroughly mixed until everything is coated.
- Add the broken Mars Bars to the bowl and fold them gingerly into the mixture until they are evenly distributed.
- Press the mixture evenly into a square or rectangular cake pan that has been lined with parchment paper.
- Melt the milk chocolate in a separate basin in the microwave or over a double boiler until smooth.
- Pour the melted chocolate over the cake batter and spread it uniformly over the entire surface.
- Refrigerate the cake pan for at least two hours, or until the chocolate has solidified.
- Once the cake has cooled, remove it from the pan and cut it into segments.
- Serve and savor this indulgent Mars Bar Cake by Nigella!
Recipe Tips
- Before adding the Mars Bars to the mixture, ensure that they are entirely melted to prevent clumping and uneven distribution throughout the cake.
- Use unsalted butter to control the cake’s saltiness, as Mars Bars already contribute a substantial quantity of sweetness.
- When pressing the cake batter into the pan, be sure to press it down thoroughly to prevent the cake from crumbling when cut.
- For a more decadent experience, double the quantity of milk chocolate called for in the recipe if you prefer a thicker chocolate coating.
- Consider adding a pinch of sea salt to the chocolate coating for a creative variation that enhances the sweet-salty contrast in each bite.
What To Serve With Mars Bar Cake?
The Nigella Mars Bar Cake pairs well with a variety of accompaniment indulge in its deliciousness by topping it with whipped cream, vanilla ice cream, or caramel sauce.
How To Store Mars Bar Cake?
- In The Fridge. After cooling, store a Traditional Nigella Mars Bar Cake in an airtight container or carefully wrapped in plastic. Keep it in a cool, dark place for 3–4 days.
- In The Freezer. First, cool a Traditional Nigella Mars Bar Cake before freezing. To prevent freezer burn, firmly wrap the cake in plastic and aluminum foil. Freeze for 3 months.
How To Reheat Mars Bar Cake?
- In The Microwave. Heat cake slices on a microwave-safe dish for 10-15 seconds on medium power until warm. Overheating can melt chocolate.
- In The Oven. Start the oven at 150°C (300°F). Warm the cake slices on a baking sheet for 5-10 minutes till desired. This prevents overheating and preserves cake texture.
- In The Air Fryer. Air fryer at 150°C (300°F). Reheat the cake pieces in the air fryer for 3-5 minutes. Watch for overcooking.
FAQs
How Do I Prevent The Cake From Crumbling When Cutting It?
To prevent a cake from crumbling when cutting it, ensure it has cooled completely before slicing use a sharp, serrated knife and apply gentle pressure while cutting to maintain the cake’s structure.
Can I Add Extra Caramel To The Mars Bar Cake?
Mars Bar Cake needs caramel, more caramel sauce on the cake or a thin caramel spread between the Mars Bar combo and the chocolate topping will enhance the caramel flavor.
Could I Top The Mars Bar Cake With Nuts Or Something Else?
Certainly! Almonds or nuts give the Mars Bar Cake crunch, decorate with coconut, chocolate shavings, or crushed candy.
How Do I Prevent The Mars Bars From Sinking In The Cake Batter?
Avoid sinking by cutting and distributing Mars Bars in the cake batter, flour Mars Bar pieces before adding to the batter to prevent sinking.
Try More Nigella Recipes:
Nigella Mars Bar Cake Nutrition Facts
Amount Per Serving
- Calories: 400 calories
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 20g
- Sodium: 100mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugars: 35g
- Protein: 5g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Mars Bar Cake
Description
Nigella Mars Bar Cake is made with Mars Bars, unsalted butter, golden syrup, digestive biscuits, and Rice Krispies. This British dessert takes about 2 hours and 30 minutes to prepare and serves up to 12 people. It combines chocolate, caramel, and graham cracker crumbs for the perfect texture in every bite.
Ingredients
Instructions
- Mars Bars are broken into small pieces and placed aside.
- Melt the butter and golden syrup in a saucepan over low heat until completely combined and creamy.
- Using your hands or a rolling pin, break the digestive biscuits into small fragments in a large bowl.
- Rice Krispies and crumbled biscuits should be added to the melted butter mixture and thoroughly mixed until everything is coated.
- Add the broken Mars Bars to the bowl and fold them gingerly into the mixture until they are evenly distributed.
- Press the mixture evenly into a square or rectangular cake pan that has been lined with parchment paper.
- Melt the milk chocolate in a separate basin in the microwave or over a double boiler until smooth.
- Pour the melted chocolate over the cake batter and spread it uniformly over the entire surface.
- Refrigerate the cake pan for at least two hours, or until the chocolate has solidified.
- Once the cake has cooled, remove it from the pan and cut it into segments.
- Serve and savor this indulgent Mars Bar Cake by Nigella!
Notes
- Before adding the Mars Bars to the mixture, ensure that they are entirely melted to prevent clumping and uneven distribution throughout the cake.
- Use unsalted butter to control the cake’s saltiness, as Mars Bars already contribute a substantial quantity of sweetness.
- When pressing the cake batter into the pan, be sure to press it down thoroughly to prevent the cake from crumbling when cut.
- For a more decadent experience, double the quantity of milk chocolate called for in the recipe if you prefer a thicker chocolate coating.
- Consider adding a pinch of sea salt to the chocolate coating for a creative variation that enhances the sweet-salty contrast in each bite.