📝 About This Recipe
A cult classic born in the chip shops of Stonehaven, Scotland, this indulgent treat transforms a standard chocolate bar into a molten masterpiece. The crisp, golden-brown savory batter provides a dramatic textural contrast to the gooey caramel and softened nougat inside. It is the ultimate guilty pleasure, offering a salty-sweet symphony that has become a global symbol of adventurous comfort food.
🥗 Ingredients
The Confectionery
- 4 full-sized bars Mars Bars (chilled in the freezer for at least 2 hours)
The Signature Batter
- 1 cup All-purpose flour (plus extra for dredging)
- 1/4 cup Cornstarch (helps achieve maximum crispness)
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Fine sea salt
- 1/2 cup Whole milk (very cold)
- 1/2 cup Sparkling water or light lager (ice cold for a light, airy texture)
Frying and Finishing
- 1 quart Vegetable oil (for deep frying; use a high smoke point oil like peanut or canola)
- 1 tablespoon Powdered sugar (for dusting)
- 4 scoops Vanilla bean ice cream (for serving)
👨🍳 Instructions
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1
Place the Mars Bars in the freezer for at least 2 hours before cooking. This is crucial to ensure the chocolate doesn't melt completely before the batter sets in the fryer.
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2
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to exactly 375°F (190°C). Use a candy or deep-fry thermometer to monitor the temperature closely.
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3
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well combined.
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4
Slowly pour the cold milk and the ice-cold sparkling water (or beer) into the dry ingredients.
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5
Whisk the mixture gently until just combined. Do not overmix; a few small lumps are perfectly fine and help create a craggy, crunchy texture.
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6
Place about 1/2 cup of extra flour in a shallow dish for dredging.
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7
Remove the chilled Mars Bars from the freezer and unwrap them immediately.
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8
Roll each bar in the shallow dish of flour, shaking off any excess. This 'dry coat' ensures the wet batter adheres perfectly to the smooth chocolate surface.
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9
Dip a floured bar into the cold batter, ensuring it is completely submerged and coated from end to end.
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10
Carefully lower the battered bar into the hot oil. Fry only 1 or 2 bars at a time to prevent the oil temperature from dropping.
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11
Fry for 90 seconds to 2 minutes, turning once with a slotted spoon, until the batter is a deep golden brown and impressively crisp.
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12
Use a slotted spoon to remove the bar and place it briefly on a wire rack set over paper towels to drain any excess oil.
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13
Let the bar rest for about 1 minute—the residual heat will finish softening the center without it leaking out.
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14
Dust lightly with powdered sugar and serve immediately while the contrast between hot and cold is at its peak.
💡 Chef's Tips
Ensure the bars are frozen solid; a room-temperature bar will disintegrate into the oil and create a mess. Keep your batter liquids ice-cold; the temperature shock between the cold batter and hot oil creates a steam barrier for a lighter crust. Don't over-crowd the pot, as this leads to soggy batter and greasy results. If you don't have sparkling water, a light pilsner or lager adds a wonderful depth of flavor and extra carbonation for lift. Use a high-sided pot to avoid oil splatters, as the moisture in the batter will cause some bubbling.
🍽️ Serving Suggestions
Serve alongside a large scoop of premium vanilla bean ice cream to balance the richness. Drizzle with a salted caramel sauce or a sharp raspberry coulis for a gourmet touch. Pair with a strong cup of black tea or a cold glass of milk to cut through the sweetness. For a truly Scottish experience, serve with a side of shortbread crumbles. Enjoy immediately; this dish does not reheat well and is meant to be eaten fresh and hot.