Mars Bar Slice Recipe

Mars Bar Slice. A retro treat that's no-bake and easy to make. Crisp chocolate (a layer or dark, then a layer of milk chocolate) on top of a chewy caramel crispy base.

Mars bar slice is a treat I remember making with my mum when I was little. We had such fun playing about in the kitchen making treats like these, truffles and chocolate krispie cakes. There was always chocolate involved.

It's funny, as a child I was offered chocolate and sweets regularly. but I didn't eat a lot and a quarter of sweets would last me a week.

I decided not to go down this route with Cooper. He has chocolate occasionally, but never sweets. We never give him a bar or packet of chocolate to work his way through either, it's more a sharing thing and the great thing is although he loves chocolate, especially dark chocolate, he'll often say no to it and isn't desperate for it like some children I see hounding their parents.

I know there's debate about this and some say it causes problems in later life, but I believe the best thing to do with food, any food, but especially unhealthy food, is let children try it but not make a big fuss about it. Making a fuss gives it too much importance and it can become an emotional issue or a power struggle. 

A lot of our food indulgence is habit and if you don't create this habit, your child won't be desperate to feed the habit beast. It's a good thing for us to think about as adults too. Occasional treats are so much more enjoyable, like an ice cream cone on a sunny day. I should listen to my own advice. Ahem!

Mars Bar Slice. A retro treat that's no-bake and easy to make. Crisp chocolate (a layer or dark, then a layer of milk chocolate) on top of a chewy caramel crispy base.

I published this recipe years ago, but I've since realised that Mars Bars, while still delicious, are getting smaller as time goes on so the recipe needed to be tweaked. I also top the bar with a layer of milk chocolate, which I also make the main mixture with, then top it with a layer of dark chocolate and a slice of Mars Bar for decoration. A crisp bite of chocolate through to a chewy chocolate and caramel crispy base, absolutely fabulous!

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Mars Bar Slice
A retro no-bake chocolate slice made with melted Mars Bars and Rice Krispies. An easy treat that's super easy to make and way too easy to eat..
  • 6 Mars Bars, plus 2-3 for decoration
  • 5 tbsp golden syrup
  • 200g/1 cup raisins
  • 75g/3 cups Rice Krispies
  • 300g Cadburys Milk Chocolate
  • 200g dark chocolate
1. Line a brownie tray. I use foil-backed greaseproof paper for ease and my tray is 20x30cm and 3 cm deep.2. Cut 6 Mars Bars into chunks and melt gently in a pan with the golden syrup.3. While the mixture is melting, measure the Rice Krispies into a large bowl.4. Pour the mixture over the Rice Krispies and mix well then press into your baking tray. Put in the fridge while you work with the chocolate.5. Melt the milk chocolate in a bain marie (a bowl over simmering water). Make sure the bottom of the bowl doesn't touch the water or the chocolate may seize.6. Spread the chocolate smoothly across the crispy base, then pop in the fridge to set.7. Once the chocolate has set, melt the dark chocolate in the same way and spread on smoothly. Top evenly with slices of Mars Bar for decoration and chill.8. My Mum's tip is to score the chocolate while it is half set and still a little soft. It cuts through easier once it's set.9. Cut into slices and enjoy!
Total time:
Yield: Makes 24 slices

This batch was made for my Baking Club. The theme was retro, so I thought back to my childhood. Yes I'm old enough for my childhood treats to be retro. My friend Stuart (Cakeyboi) was hosting this month and he chaired the quiz. My team won! Yay!!!!!!

Oh and I didn't write this post in association with Mars, it's what my Mum used in her recipe so I use the same.


Meat Free Mondays - 7 Recipes for the Week Ahead (25 April 2016)

Happy Monday everyone! Have you had a good week?

We had a busy week, but a really fun weekend. I took Cooper ice skating on Saturday morning, then we spent a few hours are our local country park. As you can see someone had great fun playing with sand. On Sunday is was time to do some housework and bake for Baking Club. The boys went out for a long dog walk while I got on in the house and now it's Monday again already and time for Meat Free Mondays. There are some great recipes to inspire you this week.


Oreo Chia Shake (dairy Free)

I mostly make smoothies in my Optimum G2.1 blender, but occasionally I make shakes too. This is one I make as a treat for Cooper. It's made with Oreos so it's not the healthiest recipe, but I balance that out by adding lots of seeds, cacao powder and baobab powder.

I made this shake with almond milk, but you could make it with your favourite milk, either dairy or dairy free, it's your choice. You could even add a scoop of ice cream for a spot of luxury.

It's so quick to whip up a shake and there are so many flavour options. Here are a few ideas:

  • apple pie shake - apples, apple juice, milk, cinnamon, ginger, chia seeds and ice
  • chocolate orange shake - orange juice, orange peel, milk, cacao powder (or cocoa), baobab powder and ice
  • peach melba shake  - peaches, raspberries, milk, vanilla extract, flax seeds and ice
  • strawberry shortcake shake - strawberries, a finger of shortbread, milk, vanilla extract, sesame seeds and ice
    • note: if you don't have a power blender like mine, skip the ice. It will just burn out your blender's motor.


Gennaro's Garlic Mushroom Tagliatelle Recipe

Garlicky mushrooms and fresh herbs tossed through freshly cooked tagliatelle. Recipe from Italian chef Gennaro Contaldo for Bertolli.

Pasta. It's a staple in our house. It's quick, filling and tasty.

Penne with a fresh tomato and basil sauce, spaghetti with a rich bolognaise sauce, farfalle with a creamy mushroom sauce and lots of fresh herbs, shell pasta with roasted vegetables or belly button pasta salad with pesto, sundried tomatoes, roast peppers and fresh basil.

Are you in the mood for pasta now?

This simple, but satisfying pasta dish comes from the Bertolli website. It's an authentic Italian dish from Gennaro Contaldo and made with Bertolli with Butter. Garlicky mushrooms and fresh herbs tossed through freshly cooked tagliatelle.


Meat Free Mondays - 7 Recipes for the Week Ahead (18 April 2016)

Happy Monday everyone! I hope you had a fabulous week. I don't have anything to report this week. We've just been getting back into routine after our wee holiday in Caridff. The wee boy had a few days with his grandparents, where I am sure he was spoiled rotten. Anyway it's time to look to the week ahead and plan some meals.


Quick Quorn Lasagne Bites Recipe

Quick veggie lasagne bites made with Quorn mince, mushrooms, ready made cheese sauce, tomato sauce and grated mozzarella. This one is all about the short-cuts, but big flavours.

I do love veggie lasagne and now we've discovered that Violife sell dairy free mozzarella and cheddar that melts really well and tastes good too, I can also make a vegan lasagne that's just as sumptuous.

Lasagne tends to be a dish I make on a Sunday because it takes me ages to make. So many separate components to make. The savoury veggie mince in tomato sauce, the cheese sauce made from scratch, pre-boiling the lasagne sheets a little so they are soft and pliable, grating the mozzarella, then there's the stacking up and baking. It's always worth it, as it tastes so good, but it's good to have a quicker option too.

These lasagne bites are made with Quorn Meat Free Mince, which is a really handy product to have in a veggie freezer. It's great for making chilli, lasagne and bolognaise and the good news is Quorn™ now have a vegan option too (the vegan range doesn't include mince yet, see at end of post for a vegan alternative). For these quick bites I also used ready made cheese sauce from the chilled cabinet at my local supermarket, jarred rich tomato sauce, fresh lasagne sheets (also chilled) and ready grated mozzarella.


Meat Free Mondays - 7 Recipes for the Week Ahead (11 April 2016)

Happy Monday my friends. I hope you've had a great week since we spoke last. 

We've had a fabulous time in Cardiff, which we're now rather in love with. We wandered through arcades popping into the most interesting little shops, we visited the harbour and Roald Dahl's Norwegian Church and had a scare or two at The Doctor Who Experience. We took a boat ride, had fun dressing up in the caste and marvelling at the resplendent ceilings. We ate well and played board games in the evenings. A truly wonderful holiday. I hope you had just as much fun.

Now it's back to planning, shopping and cooking, oh and the joy of eating of course. Tuck in everyone!


Vegan Shepherd's Pie with Lentils and Creamy Mash

Vegan Shepherd's Pie with Lentils and Creamy Mash

I made four individual shepherd's pies, but we only need three of them. Would you like one?

I often make shepherd's pie with soya mince, but this time I made it with lentils. Green lentils to be precise, but I've also made a shepherds pie with red lentils before and that was rather good too. This beauty is made with green lentils, mushrooms, onions and carrots in a rich tasty gravy and topped with a creamy mash and baked until golden and bubbling. YUM!

We love comfort food like this, especially on a cold day. It's the perfect dish to make ahead and freeze, but I have to admit I never do get around to freezing this. I don't have enough room in my new freezer, which is rather small and to be honest I'm rarely organised enough.

Busy weeknights

Spiced carrot, lentil and spinach soup

During the week when we get home late and tired after a busy day of work or school I'm looking for a quick recipe so I make simple meals like Spinach and Coconut Dal with toasted pitta bread, Spiced Carrot, Lentil and Spinach Soup, a simple Tomato and Basil Sauce for pasta or a toastie and salad.

Weekend slow cooked meals

Cheesey Vegetable Puff Pie. Vegetarian and vegan recipes.

At the weekend I make slow cooked meals like shepherd's pie. It's more of a treat because we don't eat like this all of the time and it's nice to make something special for your family when the end of the week comes and it's time to relax. So if you me visit on the right day, you'll be sitting down to a pie, a nut roast or a bake with lots of veg or some salad and garlic bread, depending on what what I've made as the main event.

Here are some of my weekend bakes

Vegan Shepherd's Pie with Lentils and Creamy Mash

Vegan Shepherd's Pie with Lentils and Creamy Mash

What is shepherds pie?

Shepherds pie and it's counterpart cottage pie are both traditional Scottish dishes. Cottage pie was originally made from beef and shepherd's pie from mutton or lamb. They are both frugal peasant dishes made with scraps of meat or lamb, teamed with onions and carrots (staple Scottish crops) in a rich gravy, topped with mashed potato. I say topped with mashed potato, but before potatoes arrived in bonnie Scotland, these pies were topped with pastry.

How do you make a vegan shepherd's pie?

To make a vegan shepherd's pie you just have to replace the meat with soya mince or lentils, You aren't trying to make a dish that tastes like meat, rather a twist on a traditional dish that is the ultimate comfort food, with lots of vegetables in a rich gravy with a mashed potato topping.

print recipe
Vegan Shepherd's Pie with Lentils and Creamy Mash
Vegan Shepherd's Pie with Lentils and Creamy Mash
An easy and comforting shepherd's pie made with mushrooms, onions, carrots and lentils in a rich gravy topped with a creamy dairy free mash.
  • 1 tbsp rapeseed oil
  • 2 tbsp mustard seeds
  • 1 onion, chopped
  • 2 large celery stalks, chopped
  • 2 large cloves garlic, crushed
  • 4 large carrots, chopped
  • 250g chestnut mushrooms, chopped
  • 400g tin green lentils
  • 2 tsp dried thyme
  • 1 vegetable stock pot
  • 3 tbsp HP brown sauce (or a BBQ sauce)
  • 2 tbsp tomato puree
  • 1 tsp cornflour
  • a good grinding of salt and pepper
  • 1 kg potatoes, peeled and chopped
  • 50g dairy free spread (or butter)
  • a splosh of unsweetened soya milk (or standard milk)
1. Heat the oil in a large heavy bottomed pan and add the mustard seeds. Leave them for a couple of minutes until they start making popping sounds, then add the onion, celery and garlic. Saute until soft.2. Add the carrots, p the lid on and leave to cook gently for 5 minutes.3. Add the mushrooms, the lentils and the thyme. Cover again and allow to cook for a further 5 minutes, stirring occasionally.4. Add the stock pot to a measuring jug and top up with boiling water to the 400ml mark. Stir well until dissolved and then add to the pan, along with the HP sauce, which gives the gravy a great flavour and the tomato puree.5. Add a little water to the cornflour, to make a runny paste. Add this to the pot and stir well. This will help to thicken the gravy.6. Cover the pot and leave to simmer gently for 30 minutes until the vegetables are tender and the gravy is thick.7. While this is cooking, boil the potatoes until soft, then drain and mash with the dairy free spread, then season with salt and pepper.8. About 10 minutes before the end of cooking, pop the oven on to heat. 200c/180c fan/gas mark 6.9. Ladle the savoury lentil mixture into 1 large or 4 individual pie dishes. Top with the mashed potato and bake for 20-25 minutes until golden.10. Enjoy!
Total time:
Yield: Serves 3-4 

If you liked this lentil dish, try my Veggie Sausage, Lentil and Red Pepper Bake.

Veggie Sausage, Lentil and Red Pepper Bake


Easy Vegetarian and Vegan Slow Cooker Recipes

Family tested easy slow cooker recipes for vegetarians and vegans.

A slow cooker is such a time saver. You can make soups, stews, pasta dishes, rice dishes, hot drinks and desserts in it. The cooking itself isn't quick, but the method of cooking is.

Most recipes just need you to throw (dump) the ingredients in and turn the slow cooker on. Then you can get on with your day.

The slow cooker will even keep dinner warm until you are ready to serve your dish.


Here are a few tips to get you started and to get the best out of your slow cooker.

  1. If you're not an early riser (like me), prepare your ingredients in the evening and pop them in the fridge, then in the morning just place them in the slow cooker at low for 8 hours and head to work. Dinner will be ready when you get home.
  2. If you're converting a cooker-top recipe, cut the liquid by a third when you cook it in the slow cooker.
  3. You use less liquid in a slow cooker, but this won't help a sauce thicken. Instead you should add a little cornflour, dissolved in warm water.
  4. Avoid the temptation to keep having a peep or stir. Every time you open your slow cooker lid, you reduce the temperature and have to add another 20 minutes to the cooking time, so don't do it!
  5. If you are baking in your slow cooker, pop a tea towel under the lid and wrap up towards the handle on the outside, it will prevent the steam dripping back into the dish. (Thanks to Baking Queen 74 for that tip!)
  6. If you are lacking in time, cook on high for 4-6 hours, but if you have the time, do cook on low for between 6-8 hours as you will end up with more flavour this way.
  7. Don't over-fill your slow cooker. Only fill it to the two/
  8. When adding herbs, choose dried herbs. Fresh herbs don't fair well in the slow cooker unless added at the last minute.
  9. If you suspect a dish might stick (perhaps one with no or little sauce), then spray your slow cooker pan with non-stick spray.  I use a non-stick baking spray.
  10. If you have leftovers, don't leave them in the slow cooker as it stays warm for a while and bacteria can build overnight. Instead spoon the leftovers into a clean dish, cover and store in the fridge.

Family Tested Slow Cooker Recipes

Below are my family tested slow cooker or crockpot (it's just a brand, but a term often used) recipes. They are all easy to make and completely delicious.

I've divided the recipes into categories and all the recipes are suitable for vegetarians and vegans.



Aubergine and Onion Masala

Slow Cooker Aubergine and Onion Masala

A masala spiced curry. This Masala is made with aubergine (eggplant) and onion in a light creamy sauce. It's made in a slow cooker, but could be made in a pot on the hob too.


Luxury Slow Cooker Mac and Cheese

Luxury Slow Cooker Mac and Cheese

A dump recipe for the slow cooker. This luxury mac and cheese is the best you'll try. It's so rich, creamy and cheesy. It tastes totally sinful. Vegetarian recipe and vegan recipe.

Vegan Spinach & Cream Cheese Stuffed Pasta Shells

Vegan Spinach & Cream Cheese Stuffed Pasta Shells

A simple recipe for a stuffed pasta recipe made in a slow cooker. The perfect midweek meal for vegans or vegetarians.

Slow Cooker Triple Tomato and Spinach Pasta

Slow Cooker Triple Tomato and Spinach Pasta

A simple slow cooker pasta dish where the sauce and pasta are cooked together. Three types of tomato and spinach are the base of this delicious saucy pasta.

Slow Cooker Extra Vegetable Pasta

An easy vegetable pasta recipe, which is made in a slow cooker and packed with lots of vegetables.


Slow Cooker Carrot & Coriander Soup

Slow Cooker Carrot & Coriander Soup

A glorious, flavour packed carrot and coriander soup made in a slow cooker with no added oil.

Scottish Slow Cooker Vegetable Soup

Scottish Slow Cooker Vegetable Soup

A traditional Scottish winter root vegetable soup made in the slow cooker. Fat free, low calorie, satisfying and very tasty. A hug in a bowl.


Slow Cooker Scottish Stovies

Slow Cooker Scottish Stovies

A traditional Scottish recipe for stovies, which are a tatties (potatoes) and mince stew with a delicious rich gravy. This recipe is made with veggie mince which is suitable for vegetarians and vegans.

Slow Cooker Potato and Haricot Bean Casserole

Slow Cooker Potato and Haricot Bean Casserole

A lightly spiced vegan casserole made in the slow cooker. Potatoes, carrots and haricot beans in a spicy tomato sauce makes a comforting family meal. Leftover portions can be chilled or frozen for another day. If you're making this in a casserole pot on the cooker top, remember you'll need more stock and it won't take as long to cook. Just keep an eye on it.

Slow Cooker Smoked Vegetable Stew

Slow Cooker Smoked Vegetable Stew

An Autumnal vegetable stew cooked in a slow cooker. If you don't have a slow cooker, saute the onion and garlic in a little oil until soft, then add the vegetables and cook a little, before adding the liquids and simmering until the sauce has thickened and the vegetables are tender.

Slow Cooker Vegan Irish Stew

Slow Cooker Vegan Irish Stew

A simple Irish stew full of flavourful winter vegetables and lentils in a rich gravy made in a slow cooker.

Slow Cooker Vegan Sausage Birra

Slow Cooker Vegan Sausage Birra

A slow cooked veggie sausage stew cooked in the slow cooker with a spicy tomato and beer sauce. Serve with mashed potatoes and vegetables for an excellent Sunday dinner.

Slow Cooker Veggie Sausage, Mushroom & Chickpea Stew

Slow Cooker Veggie Sausage, Mushroom & Chickpea Stew

A tomato based stew with a rich sauce, thick with mushrooms, sausages and chickpeas. This is a slow cooker (or crockpot) recipe, but it could be made on the hob too, it would just require more stock. Suitable for a vegan diet or dairy free diet.


Slow Cooker Pizza Potatoes

Slow Cooker Pizza Potatoes

Potato and pizza all wrapped up in one delicious slow cooker recipe. Serve these pizza topped potatoes as a side or a comforting main with garlic bread and green salad.


Slow Cooker Mulled Wine with Orange Liqueur

Slow Cooker Mulled Wine with Orange Liqueur

A dump recipe for slow cooker mulled wine with added orange liqueur for a boosted orange flavour. Serve warm from the slow cooker for your guests.

More slow cooker inspiration

27 Slow Cooker Recipes for Winter

27 Slow Cooker Recipes for Winter


Meat Free Mondays - 7 Recipes for the Week Ahead (4 April 2016)

Happy Monday everyone. Another eventful week. It was my birthday last week, although I never got around to celebrating it or going for my special treat as my poor wee boy had a horrible sickness bug that made him very poorly indeed. However a few days later and he has bounced back and is having a few fun filled days with his grandparents.

The featured photo this week is the birthday cake I made to take into my work. It's my go-to chocolate cake recipe. It was a little heavier than usual, as I'm struggling with my new oven, but it was still moist and chocolate overload in the best kind of way. I filled it and topped it with chocolate buttercream and then finished it with praline seashells. I offer you are virtual slice to celebrate with me my friends.

So now it's time for me to share another seven amazing recipes to help you plan your week ahead.


No Croutons Required - Soups and Salads

It's my turn to host No Croutons Required again. You can have a look at last month's roundup of recipes over at Lisa's Kitchen for some tasty inspiration.

If you create a veggie or vegan soup or salad this month, be sure to link back to this challenge and drop your link in the linky below. I can't wait to see what you make.


Easy Vegetarian and Vegan Breakfast Recipes


They say that breakfast is the most important meal of the day. I have to hold my hands up and admit I am not great at eating breakfast in the morning, as I am not usually ready for anything to eat until a bit later, but on days off and weekends when we eat breakfast a bit later I really enjoy it. 

My wee boy is the opposite to me, he springs out of bed saying he is hungry and is always ready for a filling breakfast, which is usually porridge midweek.

All these recipes are published on my food blog Tinned Tomatoes and are tested on my family and friends before I share them with my readers. I hope you leave inspired with a few new recipes to 















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