Deep Fried Mars Bar

Introduction

A deep-fried Mars bar is a crispy-outside, melting-inside indulgence that takes about 15 minutes total from fridge to plate. The batter fries to a golden shell while the chocolate, caramel, and nougat inside soften into a molten center—a textural contrast that defines the dish. This is a single-serving treat best eaten warm, ideally with a fork or paper towel in hand.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 3–4 minutes
• Total Time: 8–9 minutes
• Servings: 1

Ingredients

• 1 Mars Bar (UK/Canada) or 1 Milky Way bar (USA)
• 1 cup milk
• 1 cup wheat flour
• 1 egg
• Enough oil to fill the pot or fryer you are using (oil or fat can be used as well as suet for authenticity)

Instructions

1. Chill, but do not freeze, the Mars bar by leaving it in a fridge or freezer for a short while.
2. Mix the milk, flour, and egg in a bowl. Whisk together to create a creamy batter.
3. Heat the oil to around 350-375°F (175-190°C).
4. Coat the Mars bar completely in batter.
5. Lower into hot oil and fry until batter is golden brown. Be careful to lower it gently; otherwise the batter may come off.
6. Serve.

Variations

Change the candy bar. A Snickers, Twix, or other chocolate bar works the same way; just adjust your serving expectation if the bar is significantly larger or smaller than a standard Mars bar.

Use sparkling water instead of milk. Replace the milk with equal parts sparkling water to lighten the batter texture and create a crispier, airier crust.

Dust with cinnamon sugar. After frying, while still warm, roll the bar in a mix of cinnamon and granulated sugar for an added flavor layer.

Serve with a dipping sauce. Warm chocolate sauce, caramel sauce, or vanilla custard pairs well alongside and adds contrast to the richness of the fried candy.

Make it a float. Place the fried bar in a bowl or cup and pour vanilla ice cream over it while it’s still warm; the melting layers create a sundae-like effect.

Tips for Success

Chill thoroughly but don’t freeze. A properly chilled bar holds together during frying; a frozen one risks cracking when it hits the hot oil, and a room-temperature one may split open inside the batter before the outside is golden.

Keep the batter thin and smooth. Lumps in the batter cook unevenly and prevent even browning. Whisk for 30 seconds until you have a consistency similar to pancake batter.

Lower the bar gently. Use a slotted spoon or spider skimmer and ease it into the oil slowly. Dropping it from height can dislodge the batter coating.

Watch the oil temperature. Use a thermometer to confirm 350–375°F; too cool and the batter absorbs oil and tastes greasy, too hot and the outside burns before the inside melts.

Eat immediately. The contrast of textures fades as it cools. Serve right out of the fryer on a plate or in a paper cone.

Storage and Reheating

This treat does not store or reheat well. The batter loses its crispness within 30 minutes, and refrigerating it makes the texture soggy and dense. Make and eat immediately for the best result. If you do have leftovers, cover them loosely and eat cold within a few hours, or reheat in a 350°F oven for 2–3 minutes to restore some crispness to the batter (though the overall texture will not match the fresh-fried version).

FAQ

Can I make this ahead of time? You can chill the Mars bar and prepare the batter mixture several hours in advance, but you must fry it just before serving. The fried bar does not hold quality once cooled.

What’s the difference between a Mars bar and a Milky Way? Mars bars (UK/Canada) contain nougat, caramel, and chocolate; Milky Way bars (USA) are lighter, with less caramel and a fluffier nougat center. Both fry well, but Mars bars deliver a richer, more substantial result.

How do I know when the batter is golden brown? The batter should be deep golden to light amber in color and feel crispy when you tap it gently with a fork or skewer. If it’s still pale, it needs another 20–30 seconds in the oil.

Can I use a different oil? Any neutral oil with a high smoke point works—vegetable, canola, sunflower, or peanut oil are all suitable. Suet (beef fat) is traditional in Scotland and will add a savory note; avoid olive oil, which has a lower smoke point and will impart unwanted flavor.