Nigella Mars Bar Cornflake Cakes

I can still remember the rustle of cling film unwrapping from a tinfoil-wrapped square of Mars Bar Cornflake Cake in my school lunchbox. Mum would always press them into the tin a little too firmly — you’d have to gnaw at the corner like a determined squirrel before it gave way to that glorious chocolatey crunch. This recipe isn’t just easy; it’s a warm, sticky hug from the 90s, wrapped in golden syrup and childhood joy.

Nigella Lawson made these retro beauties feel sophisticated again — bless her. With her signature touch, she elevates the humble cereal treat into something that feels a bit indulgent, a bit cheeky, and utterly irresistible.

And let’s be honest — anything that doesn’t involve turning on the oven and gives you a gooey, crunchy, chocolate-covered snack in under 20 minutes of actual effort? That’s a yes from me. Let’s make it.

Ingredients List

• 3 Mars bars (standard size) — The chewy nougat and caramel melt down to create the perfect sticky base.
• 2 tablespoons golden syrup — For that extra shine and bendy sweetness. You could use honey, but it’s just not the same.
• 85g butter — I always use unsalted so I can control the flavour.
• Rice Krispies (enough to coat) — Start with about 3–4 cups and adjust as you mix.
• 200g milk chocolate, melted — Use a decent one; it’s the last thing your tongue touches.

How to Make It

1. Chop the Mars bars into chunks and pop them into a saucepan with the butter and golden syrup. Use low heat — be patient. Stir slowly as it melts into a glossy, molten dream.
2. Once everything’s smooth, turn off the heat. If you see flecks of nougat that don’t melt, don’t panic — they’ll soften in the mix.
3. Add the Rice Krispies in batches. Stir after each handful until they’re well coated. You want them sticky but not drowning.
4. Line an oblong tin with parchment (grease it too if it’s a clingy one). Tip in the mixture and press it down gently — use the back of a spoon or your fingers (lightly oiled works wonders).
5. Pour over the melted chocolate, smoothing it out with a spatula. Try not to lick the bowl yet. (Actually, go on then. You’ve earned it.)
6. Let it cool at room temperature first, then chill in the fridge for at least an hour until set. Then slice into squares. Try not to eat them all at once. (I dare you.)

Common Mistakes

Why won’t my Mars bars melt properly?
You probably had the heat up too high. Keep it low and stir patiently — the nougat takes time.

Why are they too hard?
You might’ve pressed the mixture down too firmly or left the melted mix to cool before stirring in the cereal. Get it in the tin while it’s warm and pliable.

Why are they too soft?
Too much syrup or not enough Rice Krispies. It should look like everything’s coated but not swimming.

Why does my chocolate top crack when I slice it?
You’re cutting it straight from the fridge. Let it sit at room temp for 5–10 minutes before slicing. I learned that the hard way with a dinner party batch. Crumbled into chaos.

Storage Tips

• Room Temp: Keep them in an airtight container up to a week. Just make sure it’s cool — they melt if left too warm.
• Fridge: Stays fresh for 2 weeks. But they’ll be firmer, so let them sit out before serving.
• Freezer: Wrap individual squares in cling film and freeze up to 2 months. Defrost overnight in the fridge.

What to Serve With It

• Vanilla ice cream — Cold meets crunchy. Perfect on a summer day.
• Strong coffee or espresso — Cuts through the sweetness beautifully.
• Berries — Raspberries or strawberries balance the richness.

Or just serve them as they are, in a crumpled napkin, leaning over the kitchen counter. No judgement here.

FAQ Section

Can I make this gluten-free?
Yes — use gluten-free puffed rice cereal and double-check your chocolate and Mars bar substitutes are GF.

Can I use cornflakes instead of Rice Krispies?
Absolutely. It’ll be crunchier and less airy — still delicious, just a different texture.

Can I use dark chocolate on top instead?
Yes, and it balances the sweetness nicely if you prefer things less sugary.

Can I make these vegan?
With vegan margarine, vegan “Mars-style” bars, golden syrup, and plant-based chocolate, yes. But texture may differ slightly.

Try More Recipes:

• Nigella Beef Bourguignon
• Nigella Chocolate Refrigerator Cake
• Nigella Chocolate Courgette Cake
• Nigella Drop Scones Recipe