This easy recipe for Mars Bar cookies is made with 3 simple ingredients, and requires zero baking time! Great for adding to a school lunch box, or serving up during the holiday season. These Rice Krispie treats inspired cookies are sure to be a hit!
After sharing my recipe for Mars Bar Squares, I had an idea for easy Mars Bar Cookies. I tested the recipe out, and it was a big hit! In fact, they disappeared more quickly than even the beloved squares did, which was quite the surprise.
But the best part? They were so easy to make! I used a base of melted chocolate bars, butter, and Rice Krispies, and formed them into cookies. Similar to Rice Krispies treats, they are crisp, yet gooey, and incredibly good. Definitely one of my favorite new recipes!
Reasons to Love This Recipe
- 3 Ingredients. Yup, that's right! These easy no-bake cookies require just three things: Mars bars, crispy rice cereal, and butter. What's not to love about that?
- No oven is needed. Since it's a no bake recipe, all you need to do is assemble the cookies, then chill until firm. Easy peasy.
- Easy to make with kids. Both microwave and stovetop instructions are included, and since the steps aren't complicated, it's easy to make with young children.
- Creativity. The cookies are delicious - but plain. That makes them the perfect canvas - add Mars bar pieces, chocolate chips, chocolate ganache, etc.
- Mars bars: This recipe requires 4 regular-sized Mars bars (51-52 grams each). They can be purchased at grocery stores in Canada and the UK, or specialty shops in the US.
- Crisp rice cereal: Also known as Rice Krispies, this is combined with melted chocolate bars to make an easy no-bake "cookie" base.
- Butter: This is needed to melt the Mars bars into a smooth consistency, and of course adds buttery goodness! Use salted OR unsalted - it's totally up to you.
Notes for the UK
This recipe features measurements in both imperial and metric. I weighed the ingredients myself, so you can be sure the weights are accurate - just toggle the recipe card to "metric".
Mars bars in the UK weigh 51 grams and 52 grams in Canada and the US, so there is no significant difference.
Check the recipe card for a full list of ingredients and the quantities needed.
- Baking sheet: Although you won't do any baking, you will need a baking sheet so your cookies can set up. I recommend USA Brand baking sheets - they are coated and super sturdy.
- ¼ cup measuring cup: This is both for portioning the "cookie dough" (ugh...cookie stuff?) and for pressing it into cookies. Use a round measuring cup, so you can maintain the shape more easily.
- Parchment paper: This makes for easy cleanup and prevents the cookies from sticking to the baking sheet. I started buying pre-cut parchment paper sheets and it's been a real time-saver!
How to Make Mars Bar Cookies
Step one: Add the Mars bars and butter to a large microwave-safe bowl or a large saucepan.
Step two: Melt the butter and chocolate together using 30-second intervals in the microwave (or over medium to low heat on the stovetop), or until everything combines easily when stirred.
Stirring it Together
Step three: Add the Rice Krispies cereal and stir until it's completely coated in the melted chocolate bar and butter mixture.
Step four: Use a greased ¼ cup measuring cup to portion the cereal mixture.
Chilling the Cookies
Step five: Drop each scoop of "cookie dough" onto the baking tray, and press it down with the back of the measuring cup.
Step six: After all of the cookies have been formed, lightly cover the baking sheet with plastic wrap and place it in the fridge to chill for at least 1 hour, or until set.
Then serve and enjoy!
Storing Leftover Cookies
After your cookies have chilled and are set, place them in an airtight container and store them in the fridge (not room temperature) for up to 5 days. To prevent sticking, I recommend storing them in between layers of parchment paper or waxed paper.
Freezing: For extended storage, add your cookies to a freezer bag (wrapped individually for bonus points) and label. Freeze for up 3 months, and thaw before serving.
- Grease the measuring cup. This will prevent the cereal mixture from sticking both to the inside of the cup, and the outside when you use it to flatten the cookie. You may need to grease it every few cookies. I use cooking spray or grease it with leftover butter wrappers.
- Microwave or Stovetop? While I recommend using the stovetop method for making Mars Bars Squares, it really doesn't matter either way when making Mars bar cookies. That's because you don't need to worry about the chocolate cracking. Just make it using whatever method works best for you!
- Just chill! Probably one of the most difficult things about this recipe is waiting for the cookies to chill so you can enjoy them. This is an important step, so definitely don't skimp.
With Mars bar chunks: Chop 3-4 fun-size bars into small pieces (or use Mars bar bites), and nestle the chunks into the top of the cookies.
With chocolate chips: Press a few chocolate chips or chocolate chunks into the top of each cookie.
Milky Way bar cookies: If you can't find Mars bars, Milky Way is a good substitute for those of you who live in the US. They can be substituted 1:1 for the Mars candy bars in the recipe.
With ganache: If you want to add a nice chocolate-y topping, try drizzling the surface of each cookie with a small amount of chocolate ganache.
If you loved this recipe for Mars Bar Cookies, let me know by leaving a 5-star review in the recipe card, OR tag me on Instagram @maritimecountrykitchen!
Mars Bar Cookies
- 4 Mars bars 52 grams each
- ½ cup butter
- 2 ½ cups crispy rice cereal (Rice Krispies)
- Line a cookie sheet with parchment paper. Set aside.
- Unwrap the Mars bars and place them in a microwave-safe bowl along with ½ cup of butter.
- Heat in the microwave for 1 minute, then stir well to combine. If the chocolate bars are not completely melted heat for an additional 30 seconds. Stir until the butter and chocolate mix together easily.
- Add 2 ½ cups of crispy rice cereal to the bowl and fold it in using a silicone spatula. Continue to mix it until the cereal is coated with the melted chocolate mixture.
- Use a ¼ cup measuring cup or large cookie scoop to portion the mixture into discs.
- Place each disc on the parchment-lined baking sheet and press down on them gently to form a traditional “cookie” shape. To prevent sticking I like to use the bottom of a measuring cup that has been lightly greased with cooking spray or butter.
- Place the cookie sheet in the fridge to chill for 1 hour, or until set.
- Serve once the cookies have set. Keep leftovers in the fridge.