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.
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.
by Ann Reardon How To Cook That
My Cookbook
Stores that sell my book listed by country:
http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.
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Hey Jo,
I’ve just started making it and heated the caramel up to the right temperature (118’C) and it has cooled down. But it seems really hard, eventhough I’ve put it into a water bath. Is this normal and will it get softer? I have to push really hard into it to make an indent…
Hi Caro bo, If your caramel set too hard then it was probably taken too far. You do need to get it to the right temperature for the bonds to form but perhaps take it off the heat a little sooner next time.
Hi Ann,
I am a huge fan, I have made a few of your recipes and they were all hit! Thank you for sharing with everyone. I am interested in making a couple of your giant chocolate bars for a fundraising event and I am wondering how far in advance can I make them.
Hi Melissa, Ann has made them about a week ahead but given the ingredients it should keep really well and for much longer.
How would I make this but smaller
you are amazingggggggggggg. i made and it was delishhhhhhhh
love you ANN
That is great to hear! I hope you had help eating it!
Where did you get the recipes
Hi Jossane, Ann usually experiments and tests to create her own recipes. In some cases she gives reference to an original recipe or another person’s idea that helped her come up with her own.
Hi, Where is a simple container. Btw i did not use the caramel only to make a milky way. (Tastes Alot Better) Thanks ANN!!!!!!!
Hello!
I really want to try this recipe, but I have a gluten allergy, and I can’t have the malt. Could I make the Mars bar with out it? Thx!
Hi Kimberly, if you take the malt out of the recipe without drama but it won’t taste exactly like a Mars Bar.
Admin can you please ask Ann if she can show every one the steps of how to make a minion(despicable me movie characters).
Hi Chirag. Ann has already done a tutorial on this. Check it out here: https://www.howtocookthat.net/public_html/despicable-me-2-3d-minion-cake-decorating-tutorial/
Thank you so much for you’re giant Mars bar recipe Ann. My boyfriend absolutely loved it! Everyone was so impressed with the look and taste! With his favourite chocolate bar being a Mars bar this was the most perfect gift ever! (It did however take a bit of arm twisting to get him to share with everyone as he loved it that much!!!)
Joanne
your***
He, he, that is so funny! Thanks for sharing the story and your photo with us!
Hi Ann,
I’m having such trouble finding a container with the same measurements as yours! I know yours was a fridge container but have you seen them available for purchase anywhere? The closest I can find is a straight sided bread tin measuring approximately 27x10cm. Do you think this would still work or wouldn’t take the full quantities of the recipe? Also – would I have any issue working with a metal container rather than plastic? I.e. Would the pan still retain the heat and cause the caramel to harden too much?
Thank you so much!
Joanne
I made Ann’s Snickers bar and I couldn’t find a container the same size either so I made my own from cardboard. I just went to a store, asked for a box and folded, stapled and glued all the pieces together. It worked really well!
Hey. I absolutely love your cooking and channel! It has inspired me so much! I was just wondering what the depth/height of the container that you used is. I don’t really want to have to clean up and waste a delicious gooey mess!! 😀 Thanks.
Hi Angela, Ann gives the container measurements in the second line of the blog post under the video above.
Hi , can i use dextrose instead of glucose syrup because here where i live it’s really hard to find it.
Hi Mona, Dextrose is glucose derived from corn. If you can buy dextose syrup it should be the same thing. It might be sold as light corn syrup. Often dextrose is sold as a powder. We haven’t trialled the recipe using the powder but it should work though you will need to ensure all the powder is completely.
Please make a massive wispa or wispa gold
Hi Josh, sorry but we don’t get those bars here.
i,m so fortunate to got ur site.its marvelous,i tried mars bar..it taste sooo good but the only problem that the nougat layer did’nt settle properly its not so thick but little syrupy 🙁 any suggestion plz ? defently i did some mistake so try it again …but i love the expression on my kids n hubby face when they taste it 🙂 thnx Ann 😉
Hi , love watching the videos and I’ve tried with failures to recreate , I’m struggling with nougat for Mars , mine just appear as pale or thick as yours ……. What am I doing wrong ! However il keep practicing . Keep posting , love to watch here in UK
Hi Ann,
I absolutely love watching your videos, keep up the great work!
I had a question in regards to the chocolate you used. Which brand and type did you use for the mars bar? (Melts, choc bits, Cadbury or nestle?) as I live in Australia so am able to access all of these and hope to recreate the Mars bar the same way in terms of taste and texture.
Thank you!
Joanne
Hi Joanne and fellow Aussie, Ann doesnt recommend a particular brand of chocolat, ecept she prefers to use real chocolate. We would suggest avoiding the choc bits type of product as they usually have a stablizer in them to help them hold their shape. Use real chocolate that you can can melt and temper for your purpose.
Where can u buy the glucose syrup?
Hi Adri, glucose syrup is usually available from supermarket or cake decorating/baking stores. You can also purchase it online in most areas.
Nice I love your food that you cook. I love it. I love this chocolate so much. I hope you see this letter. Bye bye
Thanks Davit!
Could you make a giant gummy bear
Hi Caitlin, Ann has done this already. Here is a link: https://www.howtocookthat.net/public_html/giant-gummy-bear-recipe/
Hello!
Love ALL your videos and tutorials, was just wondering as they no longer make them anymore, could you possibly make a giant sized PollyWaffle?!?!
Thankyou so much!
i was wondering if you could make me one so I can give to somebody special in my life
plz make a crunch bar
Yes she should make a crunchie