Giant Mars Bar Crackle Cake Recipe – Australian Special
The Giant Mars Bar Crackle Cake is a nostalgic Australian dessert that combines the beloved Mars Bar with crispy Rice Bubbles and rich chocolate. This no-bake cake is quick to prepare and perfect for birthdays, special occasions, or simply satisfying your sweet tooth. With its layers of caramel, chocolate, and crunch, it’s sure to be a hit at your next gathering.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
Giant Mars Bar Crackle Cake Ingredients:
- 6 full-sized Mars Bars, chopped
- 2 tablespoons golden syrup (or light corn syrup)
- 90g (about 6 tablespoons) unsalted butter
- 3 cups Rice Bubbles (Rice Krispies)
- 200g milk chocolate, chopped
- 1 tablespoon vegetable oil (for a glossy finish)
Prepare the Tin:
Grease and line a round 20cm (8-inch) springform cake tin with baking paper.
Make the Mars Mixture:
In a saucepan over low heat, combine chopped Mars Bars, butter, and golden syrup.
Stir continuously until the mixture is smooth and fully melted (chunks of nougat may remain, which is fine).
Remove from heat and cool slightly.
Mix with Rice Bubbles:
In a large mixing bowl, pour the warm Mars mixture over the Rice Bubbles.
Mix thoroughly with a spatula until all the cereal is coated.
Form the Cake:
Spoon the mixture into the prepared tin.
Press down firmly with the back of a spoon or spatula to compact the mixture.
Chill in the fridge for 1 hour or until firm.
Top with Chocolate:
Melt milk chocolate with vegetable oil in a heatproof bowl over simmering water or in the microwave in 30-second bursts.
Pour the melted chocolate over the set crackle cake, spreading it evenly.
Chill for another hour, or until the chocolate is set.
Serve:
Remove the cake from the tin and slice into wedges. Serve chilled or at room temperature for maximum gooey-crunchy contrast. Great with a scoop of ice cream or a glass of milk.
Recipe Notes :
Mars Bars: Use full-sized Mars Bars for the best texture and flavor.
Cereal Crunch: Be gentle when mixing to maintain the crispness of the Rice Bubbles.
Storage: Keep the cake in an airtight container in the fridge for up to 5 days.
Serving Tip: Dip your knife in hot water before slicing to achieve clean cuts.
Make-Ahead: This cake can be made a day in advance and stored in the refrigerator.
