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No-Bake Mars Bar Crunch Cake
A no-bake cake with a chewy, chocolate-caramel Mars bar base folded with crisp puffed rice, finished with a smooth chocolate ganache. Chill until set, then slice to serve.
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Ingredients
- 9 Mars chocolate bars (400 g total; unwrapped and chopped into small pieces)
- 0.333 cup Unsalted butter
- 4 cup Puffed rice cereal
- Milk or dark chocolate (Chopped; quantity not specified)
- Heavy whipping cream (Warm; enough to make a smooth, pourable ganache)
Steps
- 1
Unwrap the Mars bars and chop them into small pieces with a sharp knife.
- 2
Place the chopped Mars bars and butter in a saucepan over low heat. Stir continuously until completely melted, smooth, and glossy.
- 3
Put the puffed rice cereal in a large bowl. Pour the warm chocolate-caramel mixture over it and gently fold until every grain is evenly coated.
- 4
Line an 8-inch springform pan with parchment paper. Transfer the mixture to the pan and press it firmly into an even layer.
- 5
Place the chopped chocolate in a heatproof bowl. Add warm heavy cream and whisk until the ganache is smooth, shiny, and pourable.
- 6
Pour the chocolate topping over the crunchy base and spread it evenly with a spatula.
- 7
Refrigerate for approximately 2–3 hours, or until the topping is set and the cake holds its shape.
- 8
Carefully remove the springform ring, peel away the parchment paper, and cut into triangular slices to serve.
Notes
The source does not specify the quantity of chopped chocolate or heavy cream for the ganache; add cream only until it reaches a smooth, pourable consistency. The source does not state a serving yield.
Nutrition per serving
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