These homemade Mars bar candy bars feature soft, fluffy nougat topped with smooth caramel and coated in rich chocolate. They’re a delightful treat that tastes just like the classic candy bar—but even better because they’re made from scratch in your own kitchen.
Why You’ll Love This Recipe
Tastes just like the classic Mars bar with a fresh homemade touch
Made with simple pantry ingredients
Perfect for gifting or special occasions
No special equipment required
Layers of soft nougat, creamy caramel, and smooth chocolate create the perfect bite
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the nougat layer:
1/4 cup (57 g) unsalted butter
1 cup (200 g) granulated sugar
1/4 cup (60 ml) evaporated milk
1 1/2 cups (150 g) marshmallow fluff
1/4 cup (60 ml) water
1 teaspoon pure vanilla extract
1 1/2 cups (180 g) powdered sugar
For the caramel layer:
1 cup (200 g) granulated sugar
1/4 cup (60 ml) heavy cream
2 tablespoons (28 g) unsalted butter
1/4 teaspoon salt
Prepare the pan
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment.
Make the nougat layer
In a medium saucepan over medium heat, combine the butter, granulated sugar, evaporated milk, and water. Stir constantly until the butter melts and the sugar dissolves.
Bring the mixture to a gentle boil and cook for 4 to 5 minutes, stirring continuously.
Remove from heat and quickly stir in the marshmallow fluff and vanilla extract until smooth. Gradually mix in the powdered sugar until fully incorporated and thick.
Spread the nougat evenly into the prepared pan. Smooth the top with a spatula. Let it cool at room temperature for about 30 minutes until set.
Prepare the caramel layer
In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
Carefully add the heavy cream while stirring (the mixture will bubble). Stir in the butter and salt until smooth. Cook for another 1 to 2 minutes until slightly thickened.
Allow the caramel to cool for 5 minutes, then pour it evenly over the nougat layer. Spread gently and refrigerate for 30 to 45 minutes until firm.
Add the chocolate coating
In a microwave-safe bowl, melt the milk chocolate chips with the vegetable oil in 30-second intervals, stirring between each interval until smooth.
Pour the melted chocolate over the chilled caramel layer, spreading evenly to cover completely.
Refrigerate for at least 1 hour or until fully set.
Slice and serve
Lift the candy from the pan using the parchment overhang. Cut into bars using a sharp knife. For cleaner cuts, wipe the knife between slices.
Dark chocolate version
Replace milk chocolate with dark chocolate for a richer flavor.
Salted caramel twist
Sprinkle flaky sea salt over the caramel before adding the chocolate layer.
Peanut addition
Add 1/2 cup finely chopped roasted peanuts over the nougat before pouring the caramel for added texture.
Mini bite-size pieces
Cut into small squares instead of bars for party platters.
Extra thick bars
Use a loaf pan instead of a square pan for thicker layers.
Storage/Reheating
Store the bars in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to 2 weeks. Let them sit at room temperature for 10 to 15 minutes before serving for the best texture.
You can also freeze the bars for up to 2 months. Wrap each bar individually in parchment paper and place in a freezer-safe container. Thaw in the refrigerator overnight before serving.
Reheating is not necessary, but if desired, let a refrigerated bar sit at room temperature to soften slightly.
FAQs
Can I use store-bought caramel instead of homemade?
Yes, you can use about 1 cup of thick store-bought caramel sauce, but homemade caramel provides better texture and flavor.
Why is my caramel too hard?
It may have been cooked too long. Caramel thickens as it cools, so avoid overcooking.
Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate works well and gives a deeper, less sweet flavor.
How do I prevent the chocolate from cracking when cutting?
Allow the bars to sit at room temperature for a few minutes before slicing and use a sharp knife warmed under hot water.
Can I double this recipe?
Yes, double the ingredients and use a 9×13-inch pan for a larger batch.
What can I use instead of marshmallow fluff?
You can melt 1 1/2 cups mini marshmallows with 1 tablespoon corn syrup as a substitute.
Do these bars need to stay refrigerated?
They can stay at room temperature for a few days, but refrigeration helps maintain firmness.
Why is my nougat too soft?
It may not have been cooked long enough or may need additional chilling time.
Can I make these bars dairy-free?
Yes, substitute plant-based butter, dairy-free cream, and dairy-free chocolate alternatives.
How long do homemade Mars bars last?
They stay fresh for up to 4 days at room temperature, 2 weeks refrigerated, or 2 months frozen.
Conclusion
Homemade Mars bar candy bars are a delicious layered treat that combines fluffy nougat, smooth caramel, and rich chocolate in every bite. They’re perfect for sharing, gifting, or enjoying as a special homemade dessert. Once you try making them from scratch, you may never go back to store-bought versions.
Homemade Mars bar candy bars with soft nougat, rich caramel, and a smooth milk chocolate coating. Perfectly layered, indulgent treats made from scratch.
Ingredients
Nougat Layer:
¼ cup (57 g) unsalted butter
1 cup (200 g) granulated sugar
¼ cup (60 ml) evaporated milk
1 ½ cups (150 g) marshmallow fluff
¼ cup (60 ml) water
1 teaspoon pure vanilla extract
1 ½ cups (180 g) powdered sugar
Caramel Layer:
1 cup (200 g) granulated sugar
¼ cup (60 ml) heavy cream
2 tablespoons (28 g) unsalted butter
¼ teaspoon salt
Chocolate Coating:
2 cups (340 g) milk chocolate chips
1 tablespoon (15 ml) vegetable oil
Instructions
Line an 8×8-inch pan with parchment paper and lightly grease it.
For nougat: In a saucepan over medium heat, combine butter, sugar, evaporated milk, and water. Stir until sugar dissolves and butter melts; bring to gentle boil for 4–5 minutes.
Remove from heat, stir in marshmallow fluff and vanilla until smooth. Gradually mix in powdered sugar until thick. Spread evenly in prepared pan and let cool 30 minutes.
For caramel: Melt sugar over medium heat until deep amber. Carefully add cream while stirring, then stir in butter and salt. Cook 1–2 more minutes until slightly thickened. Cool 5 minutes and pour over nougat layer. Refrigerate 30–45 minutes until firm.
For chocolate coating: Melt chocolate chips with oil in microwave in 30-second intervals, stirring until smooth. Pour over chilled caramel and spread evenly. Refrigerate at least 1 hour until set.
Lift candy from pan using parchment, slice into bars with sharp knife, wiping knife between cuts.
Notes
Use dark chocolate instead of milk chocolate for richer flavor.
Sprinkle flaky sea salt over caramel before chocolate for salted caramel twist.
Add ½ cup finely chopped roasted peanuts over nougat before caramel for extra texture.
Cut into mini bite-size squares for party platters.
Use a loaf pan for thicker bars.
Store airtight at room temperature up to 4 days, refrigerate up to 2 weeks, or freeze up to 2 months.
