Healthier Mars Bar Slice

This Mars bar slice is a high-protein, no-bake treat that’s perfect for an afternoon snack or something sweet after dinner. It delivers that chewy caramel, crunch and dark chocolate hit without being overly sweet. Make a tray on Sunday and you’re sorted for the week.

Serves 16 slices

Prep Time 15

Cook Time 5 minutes

Looking for more easy no-bake treats? Try my No-Bake Pistachio Date Slice or my Easy 5 Ingredient Chocolate Date Bark.

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Helpful Tips

Storage

Keep in an airtight container in the fridge for up to 7 days, with baking paper between layers.
Freeze for up to 3 months. Wrap pieces individually or layer between baking paper.
Eat straight from the fridge. From frozen, let it sit for 5–10 minutes before eating.
Don’t leave it out in warm weather, as the coconut oil softens and the chocolate will melt.

Substitutions

Peanut butter: Almond butter or cashew butter work well
Maple syrup: Swap for honey
Coconut oil: Swap for butter in both the base and the chocolate.
Dark chocolate: Milk chocolate makes it sweeter and closer to a classic Mars bar.

Serving Suggestions

For dessert, serve it with fresh berries and a spoonful of Greek yoghurt.

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Ingredients Directions

Serving Scaler

Serves 16 slices 1x 2x 3x

Ingredients

For the base:

125g (½ cup) smooth peanut butter
80ml (⅓ cup) maple syrup
2 tbsp coconut oil or butter
60ml (¼ cup) water
½ tsp fine salt
1 tsp vanilla extract (optional)
150g unflavoured puffed soy protein crisps

For the chocolate top:

200g dark chocolate (around 70%), roughly chopped
1 tbsp coconut oil
Pinch of flaky salt (optional)

Directions

Line a 20cm x 20cm tin with baking paper, leaving some overhang on two sides so you can lift the slice out later.
Add the peanut butter, maple syrup, coconut oil, water and salt to a saucepan over low heat. Stir constantly until melted, smooth and fully combined. Keep the heat low, as peanut butter catches quickly.
Remove the pan from the heat and stir in the vanilla, if using.
Put the soy protein crisps in a large mixing bowl. Pour the warm peanut butter mixture over them and fold quickly until every crisp is coated.
Tip the mixture into the lined tin. Press it down firmly and evenly into the corners using the back of a spoon or the base of a flat-bottomed glass. Put it in the fridge while you melt the chocolate.
Put the dark chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until just melted and smooth. You can also melt them in a heatproof bowl set over a pot of barely simmering water.
Pour the melted chocolate over the base. Tilt the tin so the chocolate runs into the edges, then smooth the top with a spatula. Sprinkle with flaky salt, if using.
Refrigerate for at least 60 minutes, until the chocolate is fully set.
Lift the slice out using the baking paper. Let it sit for 5 minutes, then cut it into 16 squares (4 rows by 4) with a large knife dipped in hot water and wiped dry.

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Nutritional Information

( per serving, based on 16 )

Nutrient	Amount
Calories	195 kcal
Protein	8 g
Carbohydrates	13 g
Fat	12 g
Fibre	2 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.