These nostalgic bars are the sweet spot between easy and irresistible. Soft, chewy, and loaded with caramel-chocolate goodness, they come together in minutes with simple pantry ingredients. You’ll only need a stovetop and a mixing bowl—no baking required.

They’re perfect for parties, lunchboxes, or a last-minute dessert. Best of all, this version is fully gluten free without losing any of the classic texture or flavor.

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What Makes This Recipe So Good

Close-up detail shot of freshly pressed gluten-free Mars Bar Rice Krispie mixture in a parchment-lin

Fast and fuss-free: Ready in about 20 minutes, plus chilling time.
True to the classic: All the flavor you remember, just made gluten free.
Low effort, big payoff: Melt, mix, press, and top—done.
Kid- and party-friendly: Cuts cleanly into neat squares and travels well.
Customizable: Add a pinch of salt, peanut butter, or a drizzle of white chocolate.

Ingredients

4 full-size gluten-free Mars bars (about 180–200 g total), chopped
1/2 cup unsalted butter
1/4 cup golden syrup or light corn syrup
4 cups gluten-free crispy rice cereal
1 cup milk chocolate chips or chopped chocolate, for topping
1 tablespoon neutral oil (like canola), for melting the topping
Optional: 1/4 teaspoon fine sea salt for balance
Optional: 1/2 teaspoon vanilla extract

How to Make It

Overhead final presentation of sliced Gluten Free Mars Bar Rice Krispie Squares arranged in a neat g

Prep the pan: Line an 8×8-inch pan with parchment, leaving overhang for easy lifting.
Melt the base: In a medium saucepan over low heat, add chopped Mars bars, butter, and syrup. Stir slowly until smooth and glossy.
Don’t boil.
Add flavor: Remove from heat. Stir in salt and vanilla if using.
Mix with cereal: Add the gluten-free crispy rice cereal to a large bowl. Pour the warm Mars mixture over it and fold gently until every piece is coated.
Press into pan: Transfer the mixture to the lined pan.
Press down firmly with a spatula or slightly damp hands to create an even layer.
Top with chocolate: Melt the chocolate chips with the oil in short bursts in the microwave or over a double boiler. Spread evenly over the bars.
Set and slice: Chill for 45–60 minutes until the topping is set. Lift out using the parchment and cut into squares with a sharp knife.

Keeping It Fresh

Room temperature: Store in an airtight container for up to 3 days.
They stay softer and chewier this way.
Refrigerator: Keeps for 5–7 days. Texture will be firmer; let sit at room temp for 10 minutes before serving.
Freezer: Freeze for up to 2 months. Wrap individual squares, then place in a freezer bag.
Thaw at room temperature for 20–30 minutes.

Health Benefits

Gluten free: Safe for those avoiding gluten, as long as you choose certified gluten-free crispy rice cereal and confirm Mars bar ingredients in your region.
Portion control: Easy to slice into smaller squares for a modest treat.
Allergy-friendly tweaks: Can be adapted for dairy-free or nut-free diets with simple swaps.

Note: This is a dessert, so it’s higher in sugar and fat. Enjoy in moderation and balance it with nutrient-dense meals.

Common Mistakes to Avoid

Using regular Rice Krispies: Many brands contain barley malt. Choose a certified gluten-free crispy rice cereal.
Overheating the mixture: High heat can split the caramel and make the bars greasy.
Keep heat low and stir gently.
Packing too tightly: Pressing down too hard can make the bars dense. Firm, even pressure is best.
Skipping the chill: Let the chocolate set before slicing for clean edges and less crumbling.
Forgetting to line the pan: Parchment makes removal and slicing so much easier.

Alternatives

Dairy-free: Use dairy-free caramelly chocolate bars, vegan butter, and dairy-free chocolate chips.
Nutty twist: Stir 2–3 tablespoons of peanut butter or almond butter into the melted base for a richer flavor.
Salted caramel vibe: Finish with a light sprinkle of flaky sea salt over the chocolate topping.
Dark chocolate: Swap milk chocolate for semi-sweet or dark for a less sweet finish.
No golden syrup: Use light corn syrup or honey; flavor will vary slightly.

FAQ

Are Mars bars gluten free?

Ingredient lists vary by country. In many places, Mars bars don’t list gluten ingredients, but always check the label for barley malt or wheat, and look for a “gluten-free” statement if needed.

Can I make these without syrup?

Yes.

The syrup adds chew and shine, but you can swap in honey or omit it and add 2–3 extra tablespoons of butter. Texture will be slightly different.

Why are my bars crumbly?

They may be undercoated or too dry. Make sure the caramel mixture fully melts and coats the cereal, and press the mixture evenly into the pan.

How do I get clean slices?

Chill until set, then use a warm, sharp knife.

Wipe the blade between cuts for neat squares.

Can I double the recipe?

Yes. Use a 9×13-inch pan and increase chill time slightly. Keep heat low when melting larger amounts.

Wrapping Up

Gluten Free Mars Bar Rice Krispie Squares bring big flavor with almost no effort.

With the right cereal and a gentle melt, you’ll get perfect, chewy bars every time. Make a batch for parties, stash some in the freezer, and enjoy a classic treat—gluten free and just as good as you remember.