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. Hi, What kind of milk and cream do you use?

    • Hi Dora, varieities of milk and cream have different names in different regions. Ann uses pure cream (35% fat) and whole milk in this recipe which are Australian terms. She has a blog page to help you work out what is a local equivalent to the cream: . Whole milk is just milk that is not fat reduced. It usually contains about 4%fat approximately.

  2. Hi. Love your videos! For the giant candy bars, where do you get your wrappers? Do you print them yourself some way from your computer? Thanks! Amy

    • Hi Amy, Ann makes her own wrappers from paper or foil and printed labels.

  3. Hi my names brooke and I am an 11 year old girl who LOVES your videos! It’s my brothers birthday in 2 days time and I am wondering how long it will take to make the giant Mars bar ?
    Keep doing what your going because your amazing x ❤️

    • Hi Brooke, It is possible to do this in a day but as you are eleven and will need an adult to assist you, it is probably good to allow 2 days.

  4. You should make a giant jolly rancher with all the flavours striped

    • yes also a trillionare bar like these “”

  5. Hello Ann, I absolutely love your page ad your recipes. I was Just wondering what the measurements of the container are that you used? Thanks so much.

    • Hi Angela, Ann used a fridge container that she had that was 9cm wide and 34cm long.

      • What was the height of the container?

        • Hi Rubyroo, The container was about 9.5cm high

  6. I want a solution for making an egg less Nougat

  7. What is your name my name is nita my fullname is Pronita kelaman What is your fullname tall me

  8. Hi Ann,
    Sorry but I was wondering if you could either post a recipe or send me a recipe of a normal sized mars bar via email or something like that please because I really want to make them??
    Thanks Lucyxxx

    • Hi my name is Jude and I am starting a chocolate house in Calcutta India, Ann can I get some help with chocolate making ( Yummy recipes ) ? I’m impressed with your giant mars bar. So, what say Ann ? You can be my guest of honor at my opening which is in December or Jan’2016.

      0 7579227867 W.App.

    • Hi Lucy, We don’t have a recipe for such a small quantity.

  9. Hi. I was wondering if you could do a giant Crunch bar. Th

    • hi im 11 on my moms computer and i was also wondering that too about the crunch bar

  10. how to make a giant Hershey bar somore

  11. Hi im Olivia and I love your youtube

    • Thanks for the feedback Olivia.

  12. Hi!
    So i’m gonna have a go at making this but my only issue is that i only have an electric HAND whisk. Is that going to be a problem when making the nougat when it comes time to combine the ingredients in the saucepan to the ones that should be in a whisking bowl??

    • Hi Jack, It would be much easier if you had a stand or hand held mixer. I would recommend borrowing one if you can.

  13. Hi Ann i admire your work,i love watching your videos,you are an inspiration.For a smaller proportion how much ingredients do I need?

  14. I am Suha Sabith from one8one magazine. We would love to have an email interview with you regarding your Food blog and YouTube channel, as per your convenience.
    one8one is a magazine based in Dubai, UAE, which is made specifically made for youth in the region. We wanted an interview with you so as to inspire teens and students to get into cake designing as well as come up with unique ideas.Could you send us your mail ID, so that we can send you the questions or if you want to continue correspondence through this mail ID we are open to that as well.
    Really hoping to get a favorable reply.
    Suha Sabith

    • Hi Suha, Thanks for your enquiry. I am sure Ann will consider it and be in touch when she returns from her overseas commitments.

  15. Hi Ann, I am a new follower but I just had to say I love your blog and videos! So glad there is someone else out there with a crazy love for desserts and confectionery! 🙂

    • Welcome Jessica, It’s great to have you as part of the family! Thanks for the feedback!

  16. can I leave out the malt extract?? or does it change the taste too much?

    • Hi Tess, If you leave out the Malt extract it won’t taste like a real Mars Bar, but the recipe will still work.

  17. Hi Ann,
    Where can I find the malt extract you used in Australia?

    • Hi Kate, Ann bought hers in Woolworths, though it wasn’t in the cooking section. She found it in with the syrups. You may need to ask at the info desk.

  18. Hi! I just stumbled on your website and I love your videos! My daughter turns 10 next week and wants brownie cupcakes and marshmallow frosting. Do you think the nougat from this recipe would work as a cupcake frosting or would it be too chewy/hard to spread? Or could I follow what you do and just heat the syrup to a lower temperature (say 240 degrees)?

    Thanks and keep up the great videos!

    • Hi Andy, If your daughter likes Marshmallow frosting, then probably a better way to go would be to try Ann’s Italian Meringue frosting. It is delicious! You will find the recipe on this post: and she used it on her Olaf cake. You can check that out here:
      Ann also has a Marshmallow fondant recipe that is usefull for cake decorating.

      • Will do and thanks for the reply! In the future, though, would the nougat work as a frosting or would it be too chewy and difficult to work with? (I may want it for a frosting on my birthday!).


  19. Hi, Ann
    I ❤️ your videos and I watch them everyday well on Fridays.

  20. Hi Ann, I don’t have any glucose or corn syrup. Is there another alternative? Btw, I really love your videos!❤️

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