Ann Reardon

Giant Mars Bar Recipe or Milky Way Bar


I love making giant chocolate bars and giving them to amazing people. So far we’ve surprised some of our heroes with an enormous Kit Kat, Twix, Ferrero Rocher and even a world record Snickers! This week, you’re in for a treat as you meet Topou – a professional athlete, a great leader for young people and an all-round quality guy.  I had fun experimenting to get the recipe exactly like a real Mars Bar (or you might call it a Milky Way depending on where you live in the world). I hope you enjoy making your own huge Mars and are inspired to do giant things with your life.


TOPOU SOPOAGA on facebook

To make this giant mars bar you will need:

A container with straight sides.  The one I used was 9cm (3.54 inches) wide and 34cm (13.39 inches) long

For the caramel
1 cup or 250millilitres (8.45 fluid ounces) glucose syrup
1 cup or 250millilitres (8.45 fluid ounces) cream (35% fat)
1 ½ cups or 315g (11.11 ounces) sugar
1/2 cup or 125millilitres (4.23 fluid ounces) milk (4% fat)
Place all ingredients into a saucepan and stir until the sugar is dissolved. Wash down the sides of the pan and continue to heat unstirred until it reaches 245F (118.33 degrees Celsius). Pour into the container and immediately place the container into a sink filled with cold water. Do not allow the water to come up over the sides of the container you just want it to rapidly cool the caramel so that it does not keep on cooking.

For the nougat
90g (3.17 ounces) or 2 large egg whites
1/4 cup or 63millilitres (2.13 fluid ounces) glucose syrup
1 tsp vanilla

2 cups or 436g (15.38 ounces) sugar
3/4 cup or 188millilitres (6.36 fluid ounces) water
1 1/2 cups or 375millilitres (12.68 fluid ounces) glucose syrup
1 tsp malt extract
60g (2.12 ounces) or 1/2 cup unsweetened cocoa powder, sifted
200g (7.05 ounces) milk chocolate, chopped

Combine the egg whites, glucose syrup and vanilla in the bowl of an electric mixer.
Place the sugar, water, glucose syrup and malt caramel into a saucepan and heat. Stir until the sugar is dissolved, then wash down the sides of the pan and add a candy thermometer. Once it reaches 240F (115.56 degrees Celsius) turn the beaters on high to whip the egg white mixture. When it reaches 260F (126.67 degrees Celsius) remove from the heat and pour in a thin steady stream into the whites with the mixers still running on high.
Once it thickens turn the mixers down and add the cocoa powder and chocolate. Turn off mixers and fold through until the colour is even and pour over the caramel. Spread out with a spatula to flatten. Allow to cool to room temperature and then place in the freezer for 2 hours to harden a little for coating with chocolate.

Chocolate Coating
*200g (7.05 ounces) milk chocolate for the base
additional *350g (12.35 ounces) milk chocolate for coating the top and sides of the bar.
* make sure that you temper your chocolate so that it sets firmly at room temperature.
mars bar recipe ann reardon how to
by Ann Reardon How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

142 Comments View Comments

  1. Oh geez, this is HUGE! For choco-holics, this is a SUPER treat! Thanks for sharing!!

    Julie & Alesah
    Gourmet Getaways xx

  2. Can you make a country themed cake/camping cake?
    I would love to have it for my birthday!

  3. Hi Ann, question, what was the length, width and height of your container? Trying to find one, thanks.

    • A container with straight sides. The one I used was 9cm (3.54 inches) wide and 34cm (13.39 inches) long 9cm high

  4. This is amazing! A quick question though, how long does this keep for?

    • Hi Ella, The Giant Mars Bar is best used within a week.

  5. Can I get a free cake?

  6. Thank you Ann. You are such an inspiration and I just enjoy your presentations so much. Macaroons were a hit as was a ipad cake I did recently.Have learned a whole lot about all sorts. Bless you.
    Ethne ( kiwi in UK)

    • Thanks Ethne for the great feedback.

  7. I’m making this in dark chocolate for my social studies teacher, his favorite candy bar is dark chocolate milky way. I’m also going to make the bouquet of chocolate strawberry roses for my math teacher, as she loves fruit.

    • Aww that is so sweet! 🙂 I’m sure the’ll love it!!!!! Hope it turns out well!

    • Sounds awesome Sophie. Post some photos of your finished creations!

  8. Hi Ann,
    For the nougat can i use honey instead of glucose syrup and what kind of cream did you use for it.Looking forward for more of your sweet creations.

    • Hi Sara, Ann uses pure cream unless otherwise stated. This has around 35% fat. Different forms of Cream are sold in each country. This page will help you work out what you need:
      Glucose syrup is definitely best for this recipe.

  9. Hi, I watched your video on the mars bar. What kind of cream did you use?

  10. Hey Ann!
    I’m not being emailed when new videos are up. Should I re-subscribe?

  11. Always eager to from you.

  12. I love your creativity, intelligence, warmth as a person, and skillset to be able to manifest all your lovely ideas. Thank you for sharing your wonderful world of sugary-sweetness. Much love from the USA!

    • Thanks for the feedback MFS.

  13. I just loved his excitement when you gave him that giant Mars Bar you made. Great video. Thank you. I look forward to Fridays.

    • I give the mars bar 2 thumbs up!!!! Can you please make a giant BOUNTY BAR? (It’s a chocolate bar filled with coconut) 🙂

      • Thanks for the suggestion!

  14. Hello Anne, i have a question about the caramel that i tried for the snicker bar. I followed very carefully the direction, but when i tried to pull it out of the mold after letting the second layer of nougat rest, it was a disaster cause the caramel was runny. So there are 2 possibilities either the temperature for the caramel is not high enough (when i make the golden syrup i let the sugar reach 125°C, and it’s still pourable,) or my mistake is that as soon as it reached 245°F -118°C, i put the mold in an ice bath to make it cool. Any suggestion? By the way the nougat came out great, i just ate it separately, 😉

    • Hi Jasmine, It sounds like you did everything right. When the caramel is still runny it usually suggests that the syrup wasn’t hot enough. The othe possibility is that your candy thermometer is not accurate. You could check that by popping it in boiling water and reading the temp. The other thing we wondered is if you popped the entire bar in the freezer for a couple of hours to make sure if everything was fully cool and set. Ann doesn’t think that shold have changed things greatly but it certainly helped firm everything up. Glad the nougat worked well. It’s my favourite part.

  15. I don’t think I can get malt extract in my country. Is there a substitute I can use or can I leave it out?


    • Hi Ruth, You can leave this out, though the flavour will be a little different.

  16. Hey Ann, i love your cooking and making it is really cool. Can you please make a Giant Picnic Bar PLEASE!!

    • YESSSSSS!!!! A GIANT PICNIC BAR!!!!!! 🙂 🙂 🙂 🙂 🙂

  17. So coooooool
    Is it the same as a snickers bar?

    • Hi heyhey a mars bar has a layer of nougat and a layer of caramel but the nougat has a different flavour to that of snickers, so needs a different recipe

  18. can u make a giant picnic please

  19. Hi Anne,
    Have u posted this on youtube yet if you have i tried looking for it and couldn’t find it, if u haven’t you should.

    • Hi Cutie pie art, yes it is up on youtube now too 😀

      • Hi Ann! Could you please send me the link to the vid on youtube? Thanks!

  20. Can you please make a Budino dessert or a Milk and Milo dessert?

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