Mars Bar Sauce

Preparation info

  • Difficulty


  • Makes

    500 ml

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is wonderfully rich and good β€” and really quick to make in an emergency. We like it dribbled down the side of a milkshake or slightly warm over ice cream, so that the cold makes the toffee set just slightly. When the pot is left covered on the stove or in the fridge, everyone goes with a teaspoon and takes out a healthy scoop and the marks of the diggers clearly remain.


  • 250 ml(9 fl oz/1 cup) single (pouring) cream
  • 300 g(10Β½ oz) mars bars, roughly chopped


Pour half the cream into a heavy-based pan and heat gently. Drop in the pieces of Mars Bar and heat, stirring all the time with a wooden spoon, until they are completely melted. Make sure that the cream is not too hot and that nothing gets stuck on the bottom of the pan, which would ruin your chocolate. When everything is nearly all melted together, add the rest of the cream and whisk to break up the soft lumps. Remove from the heat and carry on whisking until the sauce is completely smooth. Cover when it has cooled a bit. Serve warm or even at room temperature, but store in the fridge if you don’t finish it all. Even a teaspoon of it cold or at room temperature is great for lifting the spirits.