This post may contain affiliate links. See my disclosure policy.
My copycat Mars bars feature a thick, creamy marshmallow nougat that’s topped with caramel and covered in melted chocolate. My family says they taste exactly like the candy bar!
There’s something so pleasing about replicating my favorite candy bars, and lately, my Mars candy bars have been one of my most requested!
The trick comes down to the fluffy nougat center, which I make from scratch using two secret ingredients (okay, it’s marshmallow fluff and Nutella!). The nougat filling is topped with soft caramel and finished with a layer of creamy milk chocolate.
Table of Contents
Why I love this recipe
- Made with 5 ingredients. Unlike the store-bought bars, mine are made with ingredients you can actually pronounce.
- The perfect texture. Light and slightly chewy chocolate nougat against soft and rich caramel, all covered in a layer of snappy milk chocolate. Perfection, isn’t it?
- No baking needed. Like homemade Kit Kats, the hardest part of this recipe is waiting for all the layers to set!
If you’re looking for more homemade chocolate bar recipes, try my Almond Joy, healthy Snickers, and Bounty Bars next!
Key ingredients
- Marshmallow fluff. Making nougat with marshmallow fluff is surprisingly easy. It’s light and airy, with the perfect amount of sweetness.
- Chocolate spread. I use my healthy Nutella for this recipe, but you can use any chocolate spread you like.
- Milk chocolate. I stick to milk chocolate, as that’s what the original Mars bars have. You can use dark chocolate if that’s what you prefer.
- Caramel candies. For the signature caramel layer of the candies. Choose soft, meltable candies like Werther’s Original or Hardy’s caramels.
- Milk. A small amount of milk added to the candies when melting them results in a softer caramel layer once it sets.
- Roasted peanuts. Optional. Only add these to the caramel layer if you prefer crunchy bars.
Find the printable recipe with measurements below.
How to make Mars bars
Step 1- Chocolate layer. Line a square pan with parchment paper. Melt half of the chocolate, then pour it into the lined pan. Chill briefly.
Step 2- Nougat filling. Microwave the fluff and Nutella until smooth, then pour over the chocolate layer.
Step 3- Caramel layer. Melt the caramel candies with milk until smooth, then pour over the nougat layer. Add peanuts if using. Freeze the pan until the caramel is firm.
Step 4- Cut. Once the filling is firm, use a sharp knife to slice into bars.
Step 5- Coat in chocolate. Melt the remaining chocolate and use two forks to dip the bars until all sides are coated in chocolate. Let the chocolate firm up on a wire rack.
Arman’s recipe tips
- When buying caramel for melting, opt for soft caramel candies. Hard caramel candies will burn and remain intact.
- Lightly oil the knife before slicing. The nougat and caramel can be super sticky, and I find lightly oiling the knife before cutting the bars makes the process much less messy.
- Use a chopped-up chocolate bar. I find chocolate bars tend to melt more smoothly than chocolate chips, which makes for firm, snappy chocolate.
Storage instructions
To store: Store the bars in an airtight container in the refrigerator for up to 1 week.
To freeze: Place the bars in a freezer bag and freeze for up to 2 months.
Frequently asked questions
Unlike the real Mars candy bars, these copycat homemade bars are naturally gluten-free with no ingredients derived from wheat.
More no-bake chocolate recipes
Mars Bars
Ingredients
- 7 ounces marshmallow fluff
- 2/3 cup Nutella
- 12 ounces chocolate divided
- 7 ounces caramels
- 3 tablespoons milk
Instructions
- Line an 8 x 8-inch pan with parchment paper and set aside.
- In a microwave-safe bowl or stovetop, melt half the chocolate. Pour it into the lined pan.
- In a separate bowl, add the marshmallow fluff and Nutella and microwave for 20 seconds. Whisk together and pour over the chocolate.
- In another bowl, add the unwrapped caramels with milk and microwave for 30 seconds or until melted. Whisk together then pour over the nougat layer. If using peanuts, sprinkle them over the top.
- Place the pan in the freezer for 1-2 hours to firm up.
- Once firm, cut into bars.
- Melt the remaining chocolate and, using two forks, dip the bars until completely coated in chocolate.
- Place the chocolate-covered bars on a wire rack to firm up.
Notes
Nutrition
Originally published April 2019, updated and republished March 2025
Well this looks really like Mars. Fudgy bars I like so much. This caramel seems ammazing.
While I love both Mars and Snickers Bars, Mars Bar has always been my favorite of the two! They stopped creating my absolute favorite candy bar years ago(I’m sure way before you were born…haha). The “Original” Butternut Candy Bar was the best of the best! Your recipes look so amazing!
Thank you, Kiki!
Hey! Do I understand this correctly — according to instructions, if using coconut flour, you only have to use 1 cup, but almond/oat flours requires increasing it to 2 cups? Also, if I wish to use protein powder do I need to decrease the amount of flour? Thanks 🙂
Yummy!! I used to be a Hershey’s and Kit Kat person, but there was a brief time where I loved Snickers! Never actually tried a Mars bar though. But this rendition looks even better!