Death by chocolate


Double chocolate mars bar cookies


A girlfriend of mine, who very inconveniently skipped off to Berlin like the creative wonder child that she is, creates possibly the most epic mars bar biscuits in existence. She keeps the recipe written down in the safe house of her mind, making it a little difficult for the rest of us to replicate the magic. So I’ve gone out on a limb and made my own here. I’d be lying if I said these biscuits were anything other than a chocolate assault. With a combo of white chocolate, dark chocolate and salt sprinkled mars bar, they are sustaining in a fortify-the-soul kind of way. They are one of those rare food groups that go equally well with a glass of milk as they do a glass of red; and I can attest to both.

If you don’t have corn syrup (I’ve added it here because I like equal parts crunch and chewiness in my biscuit) just replace in equal weight with brown sugar.


This dough can also be frozen for future use. I am in awe of anyone with the kind of discipline to employ this option, if you are one of these people, I think I would rather like to meet you. I think I need proof they/you exist.


2 eggs

1 teaspoon vanilla extract

125g butter, softened

160g brown sugar

20g corn syrup

150g plain flour

40g cocoa powder

½ teaspoon bicarbonate soda

100g white chocolate

100g dark chocolate

2 mars bars, sliced

A generous pinch of salt


Preheat the oven to 150C.

Add the eggs and vanilla to a separate bowl and whisk lightly to combine. Beat the butter and sugar until pale and creamy. Add the egg mixture and beat until incorporated. Add the corn syrup and beat briefly to combine before sifting over the dry ingredients. Stir gently to incorporate then add the chunks of chocolate. Roll tablespoons of the mixture into biscuit shapes and place on a baking tray lined with baking paper. Gently press a slice of mars bar into the centre of each biscuit and sprinkle over a little salt.

Bake in the oven for 15 minutes. Allow to cool on the tray before consuming en masse.


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  • Lord be with me, these sound AMAZING!! Thank you!

    Susannah George
    Date and time
    August 08, 2012, 10:00AM
    • They sound amazing! do you use unsalted butter? Corn syrup? can you get it from normal supermarkets? (excuse my ignorance but Im a virgin to baking... and my cooking doesn't really stretch further then spag bol!)

      Date and time
      August 08, 2012, 1:29PM
      • Sarah, unsalted butter is best for baking as it does not affect the sweetness/saltiness of the outcome, and you can use brown sugar instead of corn syrup (I prefer brown sugar, it's a personal preference). Have fun, baking is easy if you follow the steps and remember to measure everything.

        Date and time
        August 08, 2012, 5:43PM
    • Supporting my son going through HSC - think these will be made often. Perhaps I will share them with him!! Thank you.

      Date and time
      August 08, 2012, 3:07PM
      • They sound yummy - but for those of us too lazy to weigh ingredients or look up the conversions, please give us the measurements for the sugar, flour and cocoa in cups/spoons! I never quite understand why recipes give weight measurements for these ingredients.

        Date and time
        August 08, 2012, 6:01PM
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