Deep Fried Snickers coated in powdered sugar are melt-in-your-mouth amazing. I’m obsessed with the caramel and chocolate oozing out of the doughy bun, air fried in my favorite kitchen tool the Air Fryer.
This quick dessert recipe is a mashup of two of my favorite things.
Deep Fried Snickers
Ever since my second pregnancy I’ve loved Snickers bars. They had never been my top choice (although certainly not the last) but having a baby in your body changes things about you.
A love of Snickers wasn’t one I expected. What I should have anticipated though, is that I would find new ways to eat them like a fried Snickers bar.
Want to make them? Well, it’s super easy because you need just four ingredients.
How To Make A Fried Snickers
First, grab your ingredients. You will need:
- Miniature Snickers bars
- A package of crescent rolls
- Powdered sugar
- Butter spray
- Air Fryer (or other frying device like an oven fryer)
The instructions are super easy.
- Freeze Snickers. You want these to be completely frozen before you fry them.
- Unroll Crescents. Just like you would if you were making them the traditional way.
- Wrap. Place a frozen mini Snickers inside and wrap it up.
- Fry. Air fry your wrapped Snickers and sprinkle with powdered sugar before diving in.
Don’t they look amazing? Plus, since we made them in the air fryer, we didn’t have to deal with all the messy grease dripping. And sure, maybe, slightly less calories.
Have you ever made a fried dessert in your air fryer? If you have, tell me which one in the comments.
Published on March 14, 2022
This deep fried snickers recipe is so rich and decadent. Learn how to easily make this fried treat to enjoy anytime at home.
Deep Fried Snickers
Deep Fried Snickers is one of my favorite things to order at carnivals and festivals. It is crispy on the outside from the delicious batter and decadent on the inside. Each bite is heavenly.
You will enjoy being able to make carnival food all year long at home.
This treat never disappoints and always wins over a crowd. You are definitely going to impress your friends and family by making fried snickers at home.
- Full Size Snickers Candy Bars
- Pancake Mix
- Vegetable Oil plus more for Frying
- Powdered Sugar
How to make deep fried snickers:
- First, remove the wrappers from the snickers. Arrange each snickers candy bar on a baking sheet. Then, place them in the freezer for at least 4 hours. You can also freeze them over night if you prefer.
- Heat the oil in the pan. You need 3 inches of vegetable oil in a large pot or fryer. Heat the oil to 375 degrees F.
- Make the batter for the candy bars. Use a large bowl and combine the dry ingredients, egg, milk and 2 tsp of the vegetable oil.
- Take the candy bars out of the freezer. Coat each candy bar in batter.
- Place the candy bar in the hot oil. Use tongs to place the snickers into the heated oil. For best results, I suggest frying the snickers 1 at a time. Continue to flip the coated snickers and fry until golden brown.
- Place the treats on a paper towel lined plate. Use tongs to remove the fried snickers from the oil and drain. Place them on a plate lined with paper towels.
- Finally, sprinkle with powdered sugar. Finally, dust the fried snickers with powdered sugar before serving.
How to store fried snickers:
Store leftover bars inside a container with an airtight lid. You can leave them at room temperature.
Just keep in mind these are best enjoyed fresh. They do not take long at all to cook so I recommend making them fresh.
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A Scotland favorite. Deep-fried candy bars such as Milky Way®, Snickers®, Mars® Bars, etc. We like Snickers® the best. A real treat! This recipe is my own variation. Enjoy!
Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.
Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).
Dip the candy bars in the batter to coat.
Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.
The nutrition data for this recipe includes the full amount of the batter. The actual amount of the breading consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Reviews ( 5 )
Most helpful positive review
How much food sin can one make with this recipe. OMG!! Was awesome. There was only one negative thing about this recipe and it was the amount of batter to 2 candy bars. Either the batter amount was over kill. or there was a type-O with the amount of candy bars needed. I did mention to AR through instragram to show the batter verses candy bars. However, it took 18 regular full-size Snickers to use the batter up. And that’s the only negative about this recipe I have. The rest was totally rocking the positive. My batter was extremely thick, which in this case was totally needed to hold in all that gooey candy bar goodness. They fried up just beautifully and I was totally impressed. I did try and fry one candy bar in leftover pancake batter, to see what the difference was before proceeding with this recipe and once I made the recipe I quickly knew, what the difference was. 1. Pancake batter in this case is to greasy, sweet and soggy within minutes and the bar quickly returns the candy bar back to almost the original state. 2. The batter in this recipe, is thicker, sturdier, not sweet, not as greasy as pancake batter and holds the heat in longer for the candy bar to be enjoyed when slightly cooled to the touch to handle. This was amazing!! Now, some milk for my sweet tooth coma of happiness. We already have plans to use other specialty candy bars for the next go around using this exact batter! TY sooo very much. My whole family thanks you.
Most helpful critical review
Perhaps we shouldn’t have used mini Snickers. maybe that’s why the dough overwhelmed the candy, and actually made them taste bad. Hopefully that doesn’t happen with fill-sized bars.
DEEP FRIED OREOS® – ALLRECIPES
This is a carnival favorite where I grew up. Oreos get dipped into pancake batter and fried – yummy!! You can do this with or without a deep fryer.
Provided by Olivia C
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 30 cookies
Number Of Ingredients 6
|2 quarts vegetable oil for frying|
|1 large egg|
|1 cup milk|
|2 teaspoons vegetable oil|
|1 cup pancake mix|
|1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo®)|
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 156.3 calories, CarbohydrateContent 16 g, CholesterolContent 6.9 mg, FatContent 9.8 g, FiberContent 0.5 g, ProteinContent 1.8 g, SaturatedFatContent 1.6 g, SodiumContent 152.3 mg, SugarContent 7.3 g
Make Deep Fried Snickers.
Make certain you have put the Snickers in the freezer at least 6 hours before you fry them. I like to freeze them a couple of days.
This makes a lot of batter. You can either use a bag of mini candy bars, about 6 regular size candy bars and Oreos OR cover batter refrigerate and use again with 2 days.
Gather ingredients. *not all ingredients pictured.
Unwrap snickers. Set aside in a bowl. If you want to use toothpicks, unwrap snickers and stick them in BEFORE freezing! Trust me!
Pour vegetable oil in a pan and heat on medium high heat until 375 degrees Fahrenheit.
Take about 6 paper towels (you can also place the paper towels on a plate) and put it beside the pan (Not too close, don’t want to catch fire!) close enough to drop our snickers on when they come out!
Let’s make our batter! Combine egg, milk and tablespoon Canola oil and whisk well. Set aside.
Combine dry ingredients, flour, salt, baking powder.
Pour the wet ingredients into the dry ingredients and mix well. Add vanilla and blend in. Cover and refrigerate for a few minutes while the oil finishes heating.
Our oil is ready! A few degrees over..oops 😁
Dip each bar into batter and make sure fully coated.
Like so. If not using toothpick or skewers you can use your hand. If you don’t want to be messy you can use tongs.
Work quickly these little puppies fry fast!
Drop those babies in! Only cook until golden brown, which is no longer than 2-3 minutes.
Dust some confectioners sugar on top or drizzle chocolate or caramel syrup. Be creative! Serve warm. MAKE. EAT. REPEAT.
Dont get surprised while reading the name of my today’s post, deep fried candy bar is one of the most popular take away food.This deep fried bar is an ordinary snickers bars fried in hot oil with a batter prepared simply with self raising flour,egg and milk which sounds as much as like deep frying pakoras or fish etc. This chocolate bar is chilled before dipping into the batter to prevent melting while frying. Usually sold during Country fair these fantastic treats are super delicious take away food though they are unhealthy as they go for deepfrying. However you can still enjoy this deep fried beauties atleast once a while, especially while the weather is too chilled outside.
I have never heard about this deep fried candy bars until Srivalli suggested three interesting links to check the take away dishes which is quite easily available in US. When i checked this link, i was very much intrigued when i read about this deep fried candy bar, then obviously i googled for this famous candy bar and finally i landed here. When i went on through the recipe, i was totally surprised to see that this deep fried beauties goes for an easy preparation. Though the original recipe went for an egg, i completely skipped here and prepared a batter just with all purpose flour, milk and baking powder with a pinch of salt. And this batter worked prefectly awesome, my kids enjoyed thoroughly this mini snickers bar though i dont want to make it anymore. Am running this week’s blogging marathon with Take away dishes as theme, hence this finger food is going to this week’s theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60.
1cup All purpose flour
7-8 Mini Snickers bars
1tsp Baking powder
Pinch of Salt
Oil for deep frying
Confectioner’s sugar for dusting
Insert a popsicle sticks in the center of the snicker bars and freeze it for 30minutes.
Take the flour,baking powder, salt in a deep glass.
Heat oil for deepfryng, slowly add the milk to the flour mixture and mix well to make thick batter.
Dip the candy bars into the batter and fry in hot oil until its turns golden brown.
Drain with a paper towel, dont serve immediately.
Let it sit for 2-3minutes, dust with confectioner’s sugar and enjoy.
This deep fried Mars bar is so delicious you will be coming back for more. If you have a craving for something deep fried, chocolaty and delicious, then you don’t need to look any further.
The deep fried Mars bar originated out of Scotland and was an item sold in some fish and chip shops. It has since grown in popularity and is found all across the world.
At first, the thought of deep frying a Mars bar seemed criminal, but after having done this recipe, I just couldn’t help myself going back for seconds.
A battered Mars bar actually tastes a lot better than you probably think. The outside has a lovely crunch, and the inside is incredibly gooey. It is packed with all the flavors that we love about a Mars bar.
If you want to make this dish even more amazing, then I highly recommended having some vanilla ice cream with it. It will take this delicious dessert to the next level.
Instead of the ice cream, you can have something as simple as some cream on the side. One thing I do like about using plain cream is that it helps cut through the sweetness.
This dish is pretty good on its own, so don’t feel the need to make anything to go with it. Considering how unhealthy it is, it might be best to eat it without extras. However, I enjoyed the couple of options that I mention above.
This deep fried Mars bar recipe does come out to be pretty sweet, so if you don’t have a sweet tooth, then this might not be the best recipe for you.
Due to the dish being very heavy in calories, I recommend only having a single Mars bar and not overindulging. It’s pretty delicious so it can be hard stopping yourself having another.
In the video below, we show you how to make a deep fried Mars bar. It is super easy to do, and you get a delicious but strange dessert. If you like the video and would love to see more, then please make sure you subscribe to us.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 333g||427%|
|Saturated Fat 26g||131%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 9g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This deep-fried candy bars recipe takes indulgence to a whole new level. A homemade or store-bought candy bar is dipped in batter, then fried to a golden brown and sprinkled with confectioners’ sugar.
You can use any candy bar of your choosing, or make your own bar from the list at the bottom of this recipe. It can be fried in a saucepan or skillet or a deep fryer following the manufacturer’s instructions.
8 to 12 cups vegetable oil , quantity depending on your pan
1 1/2 cups all-purpose flour , divided
1/2 teaspoon salt
2 tablespoons white vinegar
1 tablespoon vegetable oil
Steps to Make It
Prepare the Candy Bars
Remove the wrapping from the candy bars and place them on a parchment-lined cookie sheet. Freeze them for at least 2 hours, until they are solid and frozen throughout.
When the candy bars are almost completely frozen, start heating the oil for frying. Pour vegetable oil into a large, heavy-bottomed saucepan or skillet until it reaches a depth of 3 inches. Insert a candy/deep-fry thermometer and turn the heat to medium-high. The oil needs to reach 375 F on the thermometer, which will take about 10 minutes.
Prepare the Batter
While the oil heats, prepare the batter. Place 1/2 cup of flour in a shallow bowl or pie tin and set aside for now. Place the remaining 1 cup of flour in a small bowl and stir in the baking soda and salt.
In a mixing cup, stir together the milk, vinegar, and oil. Whisk these wet ingredients into the dry ingredients until the batter is smooth and free of most lumps.
Fry the Candy Bars
Remove the frozen candy bars from the freezer. If you have a large pan or are using a deep fryer, you might be able to do several candy bars at once. If you are uncertain or if your pan is a medium size, it is best to do one candy bar at a time so that they cook evenly.
Dredge a candy bar in the flour, covering it completely. Holding it gently with two fingers, dip it into the batter until it is immersed, shifting your finger position so that it is completely covered.
Quickly place the battered candy bar into the 375 F oil, being careful not to drop it and cause the oil to splash up. Monitor the frying candy bar carefully, as it can cook quickly. If it bobs to the surface, gently press it down with the back of a spoon so that it cooks evenly.
Once it has reached a beautiful, rich golden brown color, remove the candy bar from the oil with a slotted spoon and place it on a plate covered with paper towels to soak up the excess grease. Repeat the battering and frying process with the remaining candy bars.
While frying, be sure to monitor the temperature of the oil and adjust your heat up or down accordingly. If the oil is too cold, the candy bars won’t fry quickly enough and they will soak up too much grease. If the oil is too hot, the outside will get dark before the inside is fully warmed, leaving you with a partially frozen candy bar.
Serve the Deep-Fried Candy Bars
After your candy bars are fried, let them cool slightly, then dust them lightly with confectioners’ sugar and serve while still slightly warm.
For extreme indulgence, serve them with a side of warm fudge sauce, caramel sauce, raspberry sauce, or whipped cream.
You must simply try this deep fried Mars bar recipe and see what all the fuss is about. Battered Mars bars originated at the Carron Fish Bar in Stonehaven, Scotland where they began as a novelty treat.
Now, they’re a Scottish delicacy, and you’ll find them being sold in takeaway fish and chips shops in Edinburgh, Glasgow, and other places throughout the kingdom.
Battered Snickers bars and Bounty bars are also available, but the fried Mars chocolate bars tend to be the overall favorite. While you wouldn’t want to make a steady diet of them for the sake of your heart, a fried candy bar is something you must try at least once.
Deep Fried Mars Bar Recipe
В© by Don Bell
How to Deep Fry Mars Bars
The deep fried Mars bar recipe is really quite simple. Mars bars or the chocolate bars of your choice can be fried in the same kind of batter used for frying fish and onion rings.
It’s strongly recommended that you first chill your bar in the refrigerator, but don’t freeze it. After choosing your favorite batter recipe, mix the batter until it’s creamy smooth and heat the cooking oil to around 360В°F (180В°C).
Coat the chilled chocolate bar completely in the batter, then carefully lower it into the hot oil and fry until the batter is a deeply golden brown in color. It takes a few minutes.
Remove from the hot oil and briefly allow the bar to cool on a wire rack, then serve while it’s warm as is or with a scoop of ice cream or with whipped cream on top.
Be careful when eating, as the melted bar inside the batter is VERY HOT!
Old Fashioned Fish n’ Chip Batter Recipe
This homemade batter can by used with the deep fried Mars bar recipe to coat your bars.
4 ounces plain flour (1/2 cup), 1/4 pint (1/2 cup) of warm water, 3 tablespoons olive oil, a pinch of salt, 1 lightly beaten egg white.
Sift the flour into a basin, make a well in the center and into this pour the olive oil; mix well, and add the salt, then slowly add the warm water, stirring constantly until the consistency of thick cream is obtained.
Allow to stand for 2 hours or thereabouts, then stir in the lightly beaten egg white, and use as a coating for fish, or for fruits.
Contemporary Batter Recipe
This batter can be used for fish or onion rings, but when used with the deep fried Mars bar recipe, you might want to half the amounts, unless you’re planning to have fish and chips for the main course.
2 cups flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 egg beaten, 1-1/2 cups water. Pour ingredients into bowl and mix or whisk to make a smooth batter.
Try adding just a wee pinch of baking soda or vinegar if you prefer a lighter batter. This makes a simple water and flour batter for deep frying.
What Do Fried Chocolate Bars Taste Like?
My wife and I visited the ClamShell while sightseeing in Edinburgh, and we ordered the Mars bars fried in batter.
It was fascinating to watch the friendly staff slip the bars out of their distinctive red and black wrappers, deftly dip them into the batter, and then deep fry them to a golden perfection.
So, Don, what do they taste like?
Extremely SWEET and tremendously FILLING. But, they are amazingly DELICIOUS.
Deep frying seems to intensify the sweetness of the chocolate bar. It was truly a tasty, crispy treat, but one serving was all I that could manage.
It was so unbelievably filling! I ate mine around 1:30 pm, and I wasn’t hungry again until breakfast the next morning. One will definitely satisfy your sweet tooth!
Deep fried candy bars are not the only fried foods loved by the Scots. It’s not difficult to find a chippy where precooked cheeseburgers, pizzas, haggis, black puddings, along with pineapple rings, bananas, ice cream, and even pickled eggs are dipped in fish batter and deep fried to create a crispy delicacy.
So, are you hungry yet? I dare you to try them!
Visit the ClamShell in Edinburgh
The ClamShell Fish and Chip Shop is at 148 High Street on the Royal Mile, just a few doors east from St. Giles’ Cathedral. Be sure to visit it when you’re in Edinburgh. The Battered Mars Bar costs ВЈ3.00, at the time of writing.
The Fish (Haddock) with Chips and mushy peas is said to be excellent at the ClamShell, but their Braveheart Pizza (cheese, tomato, haggis and onion), and the Haggis Pudding with Chips are choices that I would really like to try when next in Edinburgh. I can’t help it, folks, I really love haggis!
The young ladies in the above YouTube video are unknown to us, but they are clearly enjoying their Battered Mars Bars at the ClamShell on the Royal Mile.
Until you can visit Edinburgh and try this Scottish delicacy for yourself, use the deep fried Mars bar recipe above to make your own crispy treats. You’ll love trying them!
MarsВ® is a trademark owned by Mars. Inc. The frying of battered Mars bars is “not authorized or endorsed by Mars, Inc.”
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Deep Fried Snickers Bar!
1 cup (200 ml) of flour, divided 1 tsp of baking soda 1 tbsp of melted butter a pinch of salt oil for deep frying
1. Freeze candy bars in a freezer for at least 2 hours.
2. Whisk the egg and milk together, add melted butter and mix it well. Set a little bit of flour aside and mix the rest with baking soda and salt. Now mix wet and dry ingredients together until you get a nice smooth batter of sour cream consistency. Adjust by adding more milk or flour if needed. Put the batter into the fridge while the oil is warming up.
3. In a pot, heat oil (enough to cover the candy bar completely) — don’t make it too hot as the batter will fry too fast and the candy will be still cold inside, but also make sure that it is hot enough or else the batter will absorb too much oil. Test the oil by adding a drop of batter into it.
4. Dust the candy bar with the flour you set aside earlier making sure that it is evenly covered. Next, dip the candy bar into the batter making sure that it gets completely covered with it and quickly but carefully put it into the hot oil. Once one side becomes golden brown, turn it over and wait until the other side is done. Put it onto a paper towel to absorb the excess oil. Eat it while it is warm!
You can use leftover batter to make pancakes, just adjust the consistency if needed.
Serves 4 | Prep Time | Cook Time
Why I Love This Recipe
If Snickers bars are not to your liking, this recipe also works just as well with a variety of other delicious candies. Some of the best candies for deep frying include Mars bars, Three Musketeer bars and Milky Way bars. Other delicious and indulgent treats, such as Twinkies and Oreo cookies, can be prepared in this manner as well.
You can bring the goodness of the county fair to your home all year long.
Ingredients You’ll Need
4 Snickers bars – Refrigerated (push stick into one end before refrigerating)
Shortening or cooking oil for frying
1 cup of sifted flour
1 teaspoon of salt
3/4 cup of cold water
1/4 teaspoon of baking powder
Powdered sugar to sprinkle
Begin by mixing together the flour, the water and the salt until the mixture is smooth, then cover the pan and allow it to stand at room temperature for between 20 and 30 minutes.
After the mixture has sat for 20 to 30 minutes, stir the baking powder into the mixture.
Put the cooking oil or shortening into a deep fat fryer and carefully insert a candy thermometer to ensure the proper cooking temperature.
Take the flour mixture and begin to heat it over high heat.
Carefully dip the candy bars into the batter, allowing any excess to drain off before putting them in the deep fryer.
Fry the candy bars at 375 degrees until they have become golden and crisp.
Carefully remove the candy bars from the deep fryer and allow them to drain on a paper towel before serving.
Sprinkle with powdered sugar or serve with a side of whipped cream or chocolate.
Deep-fried Mars bars are the stuff of legends. It originates from fish and chip shops in Scotland and is the epitome of unhealthy eating! I decided to make my own using a entire new bottle of Extra Virgin Olive Oil (EVOO) to give it a healthier veneer. 😉 I not only did it with a Mars bar, but also battered and deep fried some other of our favorite candy bars.
- Kit Kat Chunky
- Cadbury Crunchie
I opened up a new bottle of fairly good quality EVOO – the bottle costs about RM 30 and you can’t reuse the oil since deep frying Mars bars causes the oil to turn entirely black (a snippet I heard from an interview in Scotland, where the battered deep fried Mars Bar originated) and chocolate will sink to the bottom.
Here’s my recipe for the deep-fried Mars bar:
- Aroma Banana Fritter Flour
- Colavita Extra Virgin Olive Oil
- Mars bar (and the other candy bars)
This project was done for our anniversary – I wanted to make Ling something sweet which also means something to us. Those are our 5 favorite candy bars and I wanted her to try the notorious battered deep fried Mars bar for our anniversary.
It’s very simple really – I heated up the 500 ml of EVOO in a frying pan until it’s hot (contrary to popular belief, fair quality EVOO can be used for deep frying – you won’t reach the smoking point) and prepared the batter.
I should note that this brand isn’t ideal as it doesn’t coat the chocolate bars properly. I have beer batter meant for fish and chips from NZ in my pantry but I totally forgot about it. The banana fritter batter only has baking powder, flour and salt so you can use those three in the right proportions if you want.
My first test was done with the Cadbury Crunchie bar – I had hoped that it’ll melt the honeycomb center but it didn’t. I also realize that the batter was too thin and fixed it for the rest of the chocolate bars. I then battered and deep fried the Twix, Kit Kat Chunky, Snickers and then Mars last – after I have perfected my technique.
I coated the Mars bar with the batter and dunked it into the hot oil. It tastes a while to melt everything. 1-2 minutes is ideal since it melts down most of the chocolate bar inside the batter while retaining its shape.
Deep fried Mars Bar verdict:
It’s the best! The gooey caramel and nougat melted while the chocolate was runny – biting into it is awesome. The crispy batter gives way to a hot mess of goodness! Surprisingly, Snickers gives Mars a good run for its money with the addition of peanuts.
Twix did really well too, the biscuit inside softened and turned it into something *magical* and I loved the deep fried Kit Kat Chunky as well. Crunchie was disappointing coz the honeycomb center didn’t melt but the other awesome candy bars more than makes up for it.
You wouldn’t believe it but between the two of us, we ate all the candy bars! I made my dear promise to eat half (she ate more like 1/3) and we both agreed that the deep fried Mars bar is a delectable, if somewhat expensive venture (due to the use of EVOO).
We loved it! Just be prepared for the sugar rush of your lives! 😀
Introduction: Deep Fried Snickers
candy sticks(or chopsticks work)
for the batter:
1 1/2 cups whole milk
2 eggs – beaten
1/4 cup vegetable oil
1 teaspoon salt
2 teaspoons sugar
2 teaspoons baking powder
1 1/2 cups all purpose flour
1 cup cornmeal
vegetable oil – enough to fry
Vertically insert candy sticks half way into desired number of snickers bars. Place candy bars onto a baking sheet/plate lined with parchment paper/silpat and place in freezer until candy bar hardens.
Place enough vegetable oil into a deep sided frying pan
Into a large bowl add: milk, eggs, 1/4 cup vegetable oil. Whisk to combine. Set aside.
Into a separate bowl add: salt, sugar, 1 1/2 cups flour, cornmeal and baking powder. Whisk to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well incorporated.
Dredge frozen candy bars in batter mixture. Tap off excess.
CAREFULLY place battered candy bars into the hot oil. Do not crowd pan. Cook until golden. Turning so it’s evenly browned on all sides. Transfer candy bars to a plate lined with paper towels to absorb excess oil.
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Funnel cakes also are among the county and state fair food recipes you can make in your own kitchen.
If you can’t make it to the St. Charles County Fair to sample the culinary delights and find yourself craving a corn dog or a plateful of funnel cake, relax. Fair food is easy to make. Here’s a few of my favorite recipes to try for fun, including a low-fat dog-on-a-stick recipe courtesy of Pillsbury that you can serve all summer long.
Classic Midway Corn Dogs
Find out what’s happening in Wentzville with free, real-time updates from Patch.
- 1 quart oil for deep frying
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1-pound package hot dogs (10 dogs)
- wooden sticks
Heat oil in a deep fryer to 375 degrees.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Make a well in the center of flour mixture and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
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Pat the hot dogs dry with paper towels. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep-fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels. Serve with a yellow salad mustard. Makes 10 corn dogs.
The following is a friendlier, lower fat alternative to the deep-fried corn dog from Pillsbury’s test kitchens.
- 4 large Snickers bars
- 4 wooded skewers
- 1 cup self-rising flour
- 1 cup milk
- 1 egg
- Vegetable oil, for deep-frying
- Powdered sugar
Push each Snickers bar onto a skewer or popsicle stick and freeze for at least 2 hours or overnight. Whisk the flour, milk and egg together to make a pancake like batter). Heat 4 to 6 inches of vegetable oil in a deep pot until to 350 degrees.
Hold the Snickers by the skewer and dip into the batter, turning to coat. Carefully place the Snickers in the hot oil (skewers and all); fry, turning as needed, until browned and crisp 1 1/2 to 2 minutes. Use tongs to remove each bar by the stick; drain on paper towels or a rack and serve warm. Dust with powdered sugar, if desired. Serves 4.
Cresent Dog on a Stick
- 8 hot dogs
- 4 slices (3/4-ounce each) American cheese, cut into 6 strips.
- 1 (8 oz) can Pillsbury refrigerated crescent dinner rolls
- 8 wooden corn dog sticks
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up. Bake at 375° for 12 to 15 minutes or until golden brown; remove and insert 1 stick in each crescent dog. Makes 4–8 servings.
County Fair Funnel Cakes
- 1 large egg
- 2/3 cups milk
- 2 tablespoon sugar
- 1 1/4 cups flour
- dash of salt
- 1 teaspoon baking power
- powdered sugar
In a deep skillet, heat about two cups of oil over a medium high heat. Beat egg and milk together, then whisk in flour and salt. Using a funnel to drop batter into hot oil. You can also use a plastic bag to pour batter into hot oil by cutting off a corner of the bag and squeezing batter into the oil. Once batter is snaked (poured) into the pan, fry until golden brown on each side. Remove and drain on paper towels, sprinkle with powdered sugar to serve. Makes 4 small or 2 large funnel cakes.
When you think of the State Fair, what comes to mind?
If outrageous, over-the-top, eat-them-once-a-year foods are on the top of your list, then this recipe is for you:
Deep fried candy bars.
This treat is easy to make at home because it is made with an egg roll wrapper. There’s no need to mess with batter when an egg roll wrapper will do.
About The Recipe
Good news: You don’t have to wait for the Minnesota State Fair to get some of your favorite State Fair foods (check out my copycat Minnesota State Fair Sweet Martha’s Cookies recipe and corn fritters with honey butter and frozen apple cider pops).
This recipe is very easy to make and you only need 3 ingredients:
- Egg roll wrappers (found in the produce section of most grocery stores)
- Candy bars (like Snickers, Milky Way or similarly shaped candy bars)
- Cooking oil (like canola)
You simply wrap the candy bar up and fry it in a bit of oil. When it’s done, you get a slightly melted candy bar inside of a crisp wrapper. It is indeed over-the-top – but it’s also very delicious.
More Egg Roll/Wonton Wrapper Recipes!
I’m a little bit obsessed with creating delicious foods using egg roll and wonton wrappers. Here are some other recipes to try:
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It’s a sure bet that if you ask someone to name a chocolate bar the majority of the answers you will get are Mars bars. Mars makes a good argument for being the most popular chocolate bar in the world and rightly so. The nougat, caramel and chocolate plank shaped log is a beloved treasure. It has offered many varieties over time including a version with almonds later renamed to Snickers almond. There are many reasons to melt Mars Bars including in baking and cooking.
Mars bars are a chocolate bars that were first manufactured back in 1932 by Forrest Mars in Slough England. Mars bars are made of nougat and caramel wrapped in a layer of chocolate. It is rated as one of the most popular chocolate bars in the world by sales volume and search requests. Mars bars have come a long way from their humble beginnings as a chocolate bar to a key ingredient in many wonderful and weird recipes such as deep fried Mars bars. This Scottish invention which is not actually endorsed by Mars themself has become a very popular feature in English fish and chips shops. The Mars bars are dipped in the same batter used for fish and deep fat fried. From the weird and wonderful to the more down-to-earth applications of Mars bars in baking which would require melting of the Mars bars.
Melt Mars Bars on Stove top
One quick and easy way to melt your Mars bars is to melt them on the stovetop in a saucepan. You will need a saucepan, butter and your Mars bars. To get the bars to melt quicker you want to cut your Mars bars into quarters or fifths. The smaller bars will melt quicker and bearing in mind the caramel contained in the bars you want them to melt quicker and prevent scorching. Turn the stove on to medium heat and add butter to the saucepan. 1 tablespoon of butter should be enough for a few Mars bars. Add the Mars bars pieces to the saucepan, all at once. If you are going to use the melted Mars bars in a recipe that includes butter you can add the butter for that recipe at this stage. You should start to stir your Mars bars straight away as they do melt very quickly. It should only take your Mars bars a 4 to 5 minutes to melt completely and they are ready to use. You should use them straight away as the chocolate will solidify very quickly if allowed to cool.
Melt Mars Bars in the Microwave
You can also safely melt your Mars bars in the microwave. This method is even quicker than stovetop melting them. You will need a microwave safe bowl, preferably a glass one. As with the stovetop method cut your Mars bars into smaller pieces, fourths or fifths should be fine. Place the chocolate pieces in the bowl and place the bowl in your microwave. On the highest setting microwave the Mars bars for 1 minute. When the minute is done you should take the bowl out and stir the contents to aid the melting process by mixing the bars. From this point you need to keep a close eye on your Mars bars and this is where the glass bowl or container comes in handy. Place the bowl back in the microwave for 20 seconds. Take the bowl out and stir again. If not yet completely melted keep putting the Mars bars back in the microwave at 20 second intervals until they have fully melted. It should take around 4 minutes for your Mars bars to melt completely. Now your Mars bars are ready to use for your chosen recipe.
Melt Mars Bars on in the Oven
You can melt Mars bars in the oven. This method does not come highly recommended but if for some reason you cannot melt your Mars bars in a saucepan or in the microwave and an oven is all you have access to you can still melt your Mars bars. The good thing about the oven method is it is applicable with fan forced and all other types of ovens. You may have to make adjustments for time. All you need is your oven safe container of your choice. Glass is preferred but just about anything will do. Preheat the oven to 180 degrees Celsius if the oven is not fan-forced. If fan forced or you are using a smaller fan-forced micro oven like a halogen oven you can aim for 150 degrees Celsius. Place the Mars bars in the oven container. As with all the other methods you should chop up your Mars bars to assist them to melt faster. Place your container in the oven for 8-10 minutes watching it closely. You may take the oven container out at the 4-5 minute mark to stir but this is not necessary. You can always stir to smooth once the Mars bars are completely melted. Watch for any signs of burning at the top of the Mars bar mixture. If you intend to use your Mars bars for a recipe that involves mixing them with Marshmallows, butter or other such items you can make it easier for yourself by adding these to the Mars bars as you place them in the oven. It will also save you quite a bit of time in melting them. If you do add these then mixing at the half way mark will be essential for you.
When melting Mars bars the goal is a smooth mixture but just remember that Mars bars contain three very different elements; chocolate, nougat and caramel. Nougat does not melt quite as easily as the other two so you may have a few lumps in your melted Mars bars in the early stages of melting. Stirring will help to take care of this and they will come out smooth.
Snickers Bar International
© Denzil Green
- 1 Sorting out candy bars made by the Mars Company
- 2 History Notes
- 3 Literature & Lore
- 4 Sources
They have a base of peanut butter nougat, which is topped by a layer of roasted peanuts in caramel. The whole thing is covered in chocolate, and then packaged in a brown wrapper. Each Snickers Bar contains exactly 15 peanuts.
They are made in Chicago by Masterfoods USA, in a Spanish-looking factory with a red-tile roof. Every bar that leaves the factory goes through a metal detector. Creating the chocolate bars is all automated by machine, there are no people involved in making it — though people are employed for quality control. It takes one hour for a Snickers Bar to be made, from start to packaging.
Snickers Bar with Almonds (US)
© Denzil Green
The nougat is made from whipped egg white, corn syrup, sugar and salt (at this point, it’s the same nougat that is used for Milky Way), then it has peanut butter added to it. Machines then pipe the nougat out onto a roller, where its flatted to the right thickness needed for the base of the bar. Then it is cooled, covered with caramel and peanuts, and topped with a thicker caramel layer.
Machines slice it into the right size bars, then the bars ride on a conveyor belt through an area where they are drenched in chocolate. A small metal thing makes the distinctive chocolate squiggle on top. The Snickers Bars then pass through human quality control, and are packaged.
Snickers Almond Bar is sold in the United States. It is what used to be called a Mars Bar until 2000. In this version, almonds are used instead of peanuts, and the nuts are in the nougat layer, instead of in the caramel layer.
The nougat actually tastes better a few days old than it does fresh.
Sorting out candy bars made by the Mars Company
|Mars Bar||Milky Way||Three Musketeers||Snickers|
|Nougat||US / INT||US / INT||US||US / INT|
|Caramel||US / INT||US||US / INT|
|Peanuts||US / INT|
© Denzil Green
Franklin Mars introduced a Snickers bar in 1923, but one that didn’t have any chocolate coating. The bar as we know it today was introduced in 1930 at a cost of 5 cents.
The bars were hand-wrapped until 1944.
Snickers Bars were launched in the UK in 1969 under the name of Marathon. In 1998, Mars harmonized the UK name to Snickers.
In 2004, Mars revived the “Marathon” name by creating the “Snickers Marathon” energy bar. In May 2008, they announced they would be reviving the Marathon name for Snickers Bars for a three-month trial period.
Deep-fried Snickers Bars reached Florida by 2002, appearing at the Florida State Fair. To make them, a wooden skewer is inserted in one end of the bar to act as handle. The bar is then dipped in batter and deep fried. When done, the bar is removed, drained, and dusted with icing sugar.
Recipes have evolved calling for Snickers Bars as an ingredient: Snickers Bar Cheesecake, Snickers Bar Brownies, Snickers Cookies, etc.
Literature & Lore
In Episode 89 (aired 6 October 1994) of the American comedy series “Seinfeld”, Elaine reveals that her boss eats his Snickers bar with a knife and fork: Elaine: Hey, you wanna hear something weird? Mr. Pitt eats his Snickers bars with a knife and fork.George:Really?Elaine:Yeah.Jerry: Why does he do that?George: He probably doesn’t want to get chocolate on his fingers. That’s the way these society types eat their candy bars.
Daily Telegraph. Mars to bring back Marathon Bars. London. 12 May 2008.
This page first published: Aug 10, 2005 · Updated: Sep 11, 2021 .
Deep-Fried Mars Bars are battered and fried chocolate bars.
The chocolate bars used are Mars Bars — caramel and nougat covered in chocolate. The batter used is the same batter as is used for fish and chips. The caramel and chocolate melts; the batter holds it together.
The fat used for the deep-frying is usually beef dripping (aka beef tallow.)
The bars are often chilled first, though not frozen, to help ensure that none of the melting chocolate and caramel leaks out into the fat, which is also used for other foods.
Deep-Fried Mars Bars are served at fast food outlets in Scotland. In 2004, about ¼ of fish and chip shops in Scotland offered Deep-Fried Mars Bars. The cost (2004) is 70p ($1.38 US), 1 pound ($2.00 US) extra for with chips (aka French fries to North Americans.)
They are also made and sold at a few fast food places at Bondi Beach, Sydney, Australia, and a few other places in Australia.
Three-quarters of purchasers are children. 
Snickers Bars are also used by some in place of Mars Bars.
The beef tallow at fish and chip shops can get very hot, thus sealing the batter quickly. You may not be able to get your oil at home as hot. Consequently, some recommend freezing the bars first if you try this at home.
An average Deep-Fried Mars Bars has 420 calories.
Deep-Fried Mars Bars possibly originated at the Haven Fish Bar (since 2000, the Carron Fish and Chip Bar) on Allardice Street in Stonehaven on the north east coast of Scotland. Reputedly, a customer named Brian MacDonald asked the Haven as an experiment to batter and fry him a Mars bar. They refused at first, but then gave in. 
They were first mentioned in print, it appears, in the Scottish “Daily Record” in 1995: “Mars supper, please”. 24 August 1995.
Research on the food item was done in 2004 by two Glaswegian doctors, David Morrison and Mark Petticrew, who reported their findings in The Lancet, a British medial journal. They thought it was an urban myth.
Literature & Lore
“There is something irresistible about food that has been dipped in batter and plunged into a bath of boiling oil. This must be why the Scots (according to legend) love to deep-fry Mars bars. And why this variant of the good old “fritter” is being ordered by the world’s athletes at the Commonwealth Games dining hall. There has been a “steady stream”, reports say, of requests for deep-fried confectionery….. [In my experiments] the Mars bar …. came closest to something you might conceivably be served as a pudding in a swanky restaurant – on a puddle of custard, dusted with sugar and garnished with a mint leaf. The crisp golden exterior contrasts pleasingly with the super-heated inside, where the nougatine and caramel are transformed into a kind of molten chocolate mousse. It is rather rich. It takes barely a minute to deep-fry a chocolate bar, because oil is a very efficient medium for transferring heat into food….. For most Scots, admittedly, the famous deep-fried Mars bar is a novelty item for tourists. Locals who go to chip shops are more likely to order a slice of pizza to be slung into the fryer.” — Brown, Andrew M. Why deep-fried food is hard to resist. London: Daily Telegraph. 26 July 2014.
BBC News. Deep-fried Mars myth is dispelled. Friday, 17 December 2004. Retrieved November 2008 from http://news.bbc.co.uk/2/hi/uk_news/scotland/4103415.stm.
McColm, Euan. No Haven For The Deep Fried Mars Bar; Birthplace of the battered choccy treat closes down. Glasgow, Scotland: Daily Record. 26 February 2000.
Owen, James. Deep-Fried Candy Bars: Scotland’s Worst Food? National Geographic News. 28 December 2004.
 Morrison, David S. and Mark Petticrew. Deep and crisp and eaten: Scotland’s deep-fried Mars bar. London: The Lancet. Vol. 364, No 9452. Page 2180.
 Heriot-Watt University Waves and Fields Research Group. Edinburgh, Scotland. Retrieved in November 2008 from http://waf.eps.hw.ac.uk/Word%20of%20the%20Week%20pages/SWOW%20archive%20page%205.htm . “To set the record straight its [sic] about time we mentioned the infamous deep fried mars bar…. The practice originates from Brian MacDonald who lives in Stonehaven. One day a conversation with friends led to deep frying certain foods. Brian thought the idea of deep fried chocolate was interesting and he decided to ask the local Fish and Chip shop ‘The Haven’ to cook him up the dish. They initially refused but after enough haggling they eventually gave in and cooked it up. After one bite Brian realised that it was actually quite nice and thus, a legend was born.” It appears, however, that the WAF group were quoting a since reverted entry on Wikipedia by a user named “Moz” at http://en.wikipedia.org/w/index.php?title=Deep-fried_Mars_Bar&oldid=34652046, who asserted at the time that he was the creator’s brother.
This page first published: Sep 11, 2006 · Updated: Jun 23, 2018 .
I’m a big fan of GBS cooking threads. I think they are pretty awesome, and lets goons teach each other a thing or two about foreign dishes and such. I like eating, so I thought to myself – why not make my *own* cooking thread? I’m a french goon afterall, and the french are well known for their excellent cusine skills.
So I set to work for a few hours thinking about what I could make. Sadly, I don’t know how to do much in the kitchen. And I don’t know anything about french cuisine. so I’ve instead decided to show you guys how to make Deep Fried Mars Bars! I believe these origionate from Scotland.
For Science – Deep Fried Mars Bars!
Why for science? Because I don’t know my way around the kitchen, nor have I really ever made these before (just once, a long time ago. and it wasn’t really me who made them) and because deep frying things is pretty sciency. So, off we go! For Science!
Ingredients [ edit ]
Method [ edit ]
This batter is good for 4 mars bars. ok, ready?
First of all, the batter. You gotta make a good batter. Crappy batter will make crappy mars bars. So start off by getting out some flour, some baking soda, some salt and some milk, and set these out on your table.
Measure out ONE CUP of sifted flour and put it in a bowl. This bowl will now be called the “Batter Bowl” and it will contain our batter.
Add in the baking soda. And then a little bit of sugar and some salt to balance it out.
Start SLOWLY adding in water. As you do this, you have to stir. Keep adding water and stirring the mixture until you no longer have any water. When this happens, keep stirring and move on to the milk. Once the milk is done, keep stirring until you have thick gooey batter.
It should look like this. See the consistency? It should look something like that.
Put the Batter Bowl into the fridge. Keep it in there a good hour or so to let the magic happen.
As you can see you are not restricted to mars bars – you can basically use any chocolate bar that you can get your hands on. Traditionally though, mars bars are the way to go.
Once an hour is up, you can start the real action. Now, this is optional, but I find french fries to go really well with deep fried mars bars, so I fry up a handful of them. So if you want to follow this recipe fully, then carefully lay out a handful of fries in your fryer and cook them. DON’T STACK THE FRIES. Keep it a thin layer covering the bottom of the grill. This is because the fries will also serve as a “floor” for the battered mars bar. as I find just placing it on the grill makes a huge fucking mess and sticks to it.
Take your mars bar (or whatever bar) and dip it into your batter. Get it real lathered up. Nice and thick. Don’t worry about over battering it – the more the better!
Place the battered mars bar carefully onto the COOKED french fries. As you batter drips through the chips and the grill and falls into the oil, you should hear a lot of pops and sizzling and possibly even get burnt a little. This is all normal.
Er, I fucked up a little here. I didn’t have enough oil (I was about 2cm under the “minimum” line. it’s very old oil, as I don’t cook much) so the top ended up not getting fried. So I tried to flip the mars bar, but chips were stuck to it, and it all kind of fucked up. but I managed to eventually get it flipped. It lost some of it’s batter, so all that spunky white stuff you see is just more batter added on as an after thought.
Ahhh! Here we see the dish complete. the mars bar and french fries in a plate, with the vanilla ice cream. I then covered it with sweet sweet caramel topping. There is no need to salt the fries. Yes, I know it looks a little messy. and you can’t really make out the mars bar. this is because it fell apart when I flipped the fucking thing.
Here I am enjoying a piece of mars bar and some fries that were stuck to it. Fucking Godly.
The stomach cramps, the strange internal gurgling, and the severe pain you will experience as you digest this meal is all totally normal and just proves you followed my recipe correctly.
I wasn’t happy with my fucked up mars bar that fell apart when flipping it, so I decided to also do a snickers bar while I ate the mars. So I chucked in a snickers and managed to get that fried pretty well, then added it to my plate. I then added copious amounts of sweet, sweet caramel.
Mmm. my personal opinion is that snickers are nicer deep fried than mars bars. You got peanuts, and peanuts are fucking awesome. Especially with caramel and french fries.
And here we are at the end. a last look at my plate before I finish up. I have to say, in my expert opinion, that this dish is very fucking tasty. But it’s also pretty hard to swallow. Try to take little bits of the mars at a time, any large amount kind of. well it feels funny. It goes down real slow and makes your stomach gurgle. So try to take little bits at a time with fries and ice cream.
I hope you enjoyed making deep fried mars bars with me. I certainly enjoyed making and eating them, and I hope many of you can try this for yourself and get back to me with the results.
Deep Fried Candy Bars
- 10 minutes to make
- Serves 4
I tried this one time, it’s odd, and looks gross, but it’s actually pretty good!
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- 1 eggshopping list
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- 1 cup flourshopping list
- 1 tsp baking powdershopping list
- Pinch of saltshopping list
- Candy bars of your choice. shopping list
How to make it
- Chill or freeze the candy bars.
- Combine egg, milk and vegetable oil in a cup.
- In a bowl, combine flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a wire whisk. Cover and chill for a few minutes while the oil heats.
- Remove batter from the refrigerator and adjust the consistency if necessary. Heat about 4 cups of oil or shortening to 375 degrees F.
- Dip the chilled candy bar in the batter and gently place into the oil. Cook only until the outside is golden. Remove and drain on brown paper. Allow to cool for a minute as the inside can easily burn your mouth.
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Saw this on tv a while ago, this seems to be a very popular thing in Glasgow 🙂
One day I must try dunking a Mars bar or a Bounty in the deep fryer.
Benjamin – Denver, Colorado
I believe in the power of deep-fried candy bars. They have an absorbing power to them that makes them irresistible. A crispy, golden-brown exterior with a […]
I believe in the power of deep-fried candy bars. They have an absorbing power to them that makes them irresistible. A crispy, golden-brown exterior with a liquid chocolate core is amazing. Add nuts and liquid caramel, and you have the best invention in existence. Deep-fried candy bars are not only delicious, but they are also powerful.
It all started in Milwaukee. I was at a comedy club known as ComedySportz. I was with my friend, Jake, and his family. Everyone was hungry, so we ordered a variety of deep-fried foods, such as various deep-fried cheeses, deep-fried Twinkies, deep-fried potatoes, and the best food ever, deep-fried candy bars. That day was the day the world made sense.
While we waited for the food to fry, we watched the comedy. ComedySportz has some of the best censored comedy around. There were many comedy games played, like Dr. Know-It-All, Freeze, and What are you Doing. There were many hilarious parts, like the online University of Harvard, ostrich necking, playing Armageddon: The Video Game on a Wii, fishing on the Washington Monument with a horseshoe as bait, and the memorable quote, “Space chicks are weird!” The comedy was epic, but at the same time, so is a crispy golden-brown coating. I couldn’t wait for the food.
At last, the food arrived. The deep-fried potatoes, various cheeses, and Twinkies were all inferior to the deep-fried candy bars. They tasted like deep-fried heaven on a plate. It seems impossible for something to be liquid and crispy at the same time, but it was done. If taste was views on YouTube, deep-fried candy bars would be a sneezing baby panda, an elderly couple learning how to use their webcam, or an autotuned lament to an intruder. At the moment I tasted the deep-fried goodness, the world made sense.
The power of a deep-fried candy bar is exceptional. A crispy, crunchy, chocolaty treat is impossible to beat. You can’t melt a Snickers bar inside a golden-brown armor and get a better result than this. I don’t know if the human mind could perceive an invention like a deep-fried candy bar. Do you?
In an apartment building, without a deep frier.
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Candy bar, batter, stove, pan, oil & caution.
You don’t really want to eat that though.
@ARE_you_kidding_me How do I make the batter?
@ARE_you_kidding_me Sorry but my link doesn’t work. Is it possible to just eat the batter?
4 candy bars (recommended: Snickers, Milky Way, Zero, etc)
1 cup milk
1 tablespoon canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
4 cups oil, for deep-frying
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Freeze the candy bars. Combine the egg, milk and vegetable oil in a cup. In a medium bowl, combine the flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a whisk. Cover and refrigerate for a few minutes while the oil heats.
Heat 4 cups of oil to 375 degrees F in a heavy-bottomed pot or a deep-fryer. Remove the batter from the refrigerator and adjust the consistency, if necessary. Dip the chilled candy bars in the batter and gently put them into the oil. Cook only until the outside is golden. Remove the bars from the oil and drain on paper towels before serving.
You can also just use pancake batter mix instead of making a batter from scratch. I’ll do that from time to time when I’m feeling lazy.
Take chunk of mars bar, dip it in batter, put it to the side.
Place mars bar/batter in mouth.
Pour oil into mouth.
Those things look kind of nasty to me
@talljasperman Nooooo! Save those kinds of treats for the fair, where they will do it right.
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Sharing the Passion of Birds and Birding
This year my daughter Tessa and I decided that for our daddy-daughter trip we should take Amtrak to the Land of 10,000 lakes. You got it. Minnesota! Our primary purpose was to visit my brother, his wife, and their two-year-old son, but we also timed our visit for an event I’d always wanted to see: the Minnesota State Fair.
For us Westerners, Red-bellied Woodpeckers are always a treat and I was glad to see a few during my week in Minnesota. (Photo by Sneed B. Collard III)
I must be clear: this was not a birding trip, but as always, birding opportunities presented themselves and I came prepared. Especially since it was fall migration, I arrived in Minneapolis hoping to see a slew of warblers and other songbirds not easily found in Montana. My first morning there, while Tessa slept in, I stole my brother’s car and headed to a promising eBird hotspot, Westwood Hills Nature Center. I arrived optimistically, a feeling that blossomed when I encountered a group of birders who reported that they’d just seen more than half a dozen warbler species including Chestnut-sided, Black-and-White, Bay-breasted and American Redstart. Unfortunately, as soon as I arrived, the warblers vanished. Argh! I did find a Northern Waterthrush skulking in an overgrown pond and managed a Lifer, Philadelphia Vireo, but departed asking myself what could have been.
Sharks, not birds, were the highlight of the Minnesota State Fair!
Still, we had the fair to look forward to, and despite an incredible thunderstorm, made the most of it. We devoured the most delicious cheese curds ever, along with an entire bucket of cookies. My daughter also won a giant four-ton stuffed shark that we would have to drag back home on the train. And that deep-fried Snickers? Well, I wish I hadn’t done that.
My birding adventures weren’t over, however. My brother and his family happened to live only two blocks from the Mississippi River and on a whim I headed over there early the next morning. There, I ran into yet another terrific group of birders. Again, all the best birds deserted as soon as I arrived. “What the heck is going on?” I grumbled.
This was only my third time seeing diminutive, but spectacular, Black-and-White Warblers, and they alone satisfied my bird cravings for the trip. (Photo by Sneed B. Collard III)
Undeterred, I returned to the same spot the next morning, and this time my birding stars aligned. Right away, I found a flock of chickadees and settled in to watch them. Soon, I made a thrilling discovery: a Black-and-White Warbler gleaning insects in an oak tree! Downy and Red-bellied Woodpeckers arrived along with Ruby-throated Hummingbirds, and Red-eyed and Yellow-throated Vireos. Even better, I saw three more warbler species: American Redstart, Nashville, and Wilson’s. As I was leaving, I also happened to take a photo of a weird-looking sparrow, but didn’t think much of it. That night, I boarded the train, happy both with our daddy-daughter experiences and my birding observations.
And guess what? When I got home, I showed Braden that weird-looking sparrow.
“Daddy,” he said. “That’s an Indigo Bunting!”
Uff-da! Minnesota, we’ll be back!
This surprise, drab Indigo Bunting provided an exclamation mark to my Minnesota birding outings. (Photo by Sneed B. Collard III)
One thought on “ The Land of 10,000 Birds—and Deep-fried Snickers Bars ”
Ummm….so there was no FatherDaughterBirding apparently? Oooofdaaah! (Snickers.)
The other night at Chip Shop in Park Slope with Kirk, James and Diana we’d stuffed ourselves silly with fried fish, fried potatoes, and fried beer (ok, the beer wasn’t fried). Then Kirk tried to kill us. “Who wants to share deep fried Twix bars? They’re awesome.” In all my years of adventurous eating, I’d never had a deep fried candy bar. So I said I was game. So was James and, eventually, Diana. Here’s what they brought out, photo by James:
First of all, kudos to Chip Shop on their thoughtful presentation (notice how they’re stacked and dusted with powdered sugar?) Second of all, look at Kirk’s beer: he had a Monty Python Holy Ale. I took a sip and it made me say Ni! Ni! Ni! Ni!
Anyway, after staring for a bit we finally lifted our forks and dove in. And OH MY LORD: you have no idea what you’re in for when it comes to a deep fried candy bar. It’s not just sick, sweet decadence: it’s much more than that. The chocolate and caramel MELT within the crispy batter so that it becomes almost unrecognizable in its goodness, like a whole new category of sweets you never knew existed. Words fail me now. All I can say, is if you’ve never had a deep fried candy bar you really should. I plan to have one every day until I die which, if I really have one every day, may happen sooner rather than later. You’re all invited to say “Ni” at my funeral.
Google “deep fried” + anything and it probably exists in America
As a wise man once said, “Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavour of the dish”.
There are many ways in which the United States’ 243 years of independence have seen it move in line with parts of the rest of the world. Cuisine is not one of them.
This is, of course, the country that brought us Man v. Food. The land where a combination of waffle batter, a stick of butter and liquid smoke is considered outrageous but not unrealistic. The part of the planet where someone made a 101-cheese pizza to prove a point to a mutant ninja turtle.
We have trawled the internet for the most American foods possible. And let me tell you, until now we didn’t realise your arteries could hurt just from looking at something.
1. Deep-fried Big Mac
A conundrum: You can’t improve on the classics, and yet any food can be made better by coating it in breadcrumbs and deep frying it. So what happens when you deep fry a classic?
2. This Bizarro Combo Meal
Chicken? Good. Fries? Good. Soft drink? Good. Whatever this is? Not so much.
3. Deep-fried Snickers Wrapped in Bacon
Sure, Scotland’s infamous deep fried Mars bar might seem good, but this has the capacity to kill you more quickly.
4. Pizza-topped pizza
Because you can’t spell ‘tomato, cheese and pepperoni pizza’ without ‘inception’.
5. Boston cream donut burger
A cheeseburger in a glazed donut is so passé – you can get one of those anywhere these days. But a Boston cream donut? That’s more like it.
6. Six-bird roast
Meat, meet meat, meet meat, meet meat, meet meat, meet meat, meet headache as we try to read that sentence back to ourselves.
7. KFC Double Down
Heard you’re still using bread for your sandwiches like an idiot, and not replacing it with fried boneless chicken. Do you even America, bro?
8. Deep fried butter on a stick
Just because you can eat something doesn’t mean you should.
9. Firework Oreos
Because nothing says ‘Murica like fireworks. These are just popping candy inside an oreo, rather than actual rockets or Catherine wheels, but it feels like only a matter of time before someone goes the whole hog.
10. Deep-fried pig’s head
Speaking of the whole hog…
11. Doritos Locos Tacos
12. Deep-fried avocado
Think how many deep fried houses you could get for the price of that.
13. Hot Beef Sundae
Kill it. Kill it with fire.
14. PB & J Grilled Cheese
15. Pizza-flavoured ice cream
It’s difficult to tell whether this is more of a slight on pizza or on ice cream. Obviously we’d still try it.
16. Red Velvet Corndog
At this stage I’ve just started making up increasingly ridiculous food combinations fully expecting them to exist in America. And you know what? They do, every single time.
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Deep Fried Chocolate Bar
We have the chip shops in Scotland to thank for the deep fried Mars bar. I still remember the first time I saw one of these. Several years ago, I was watching a news segment about the unhealthy eating habits in Scotland. I knew that it was meant to turn people off but I remember thinking, “Deep fried Mars bars? Oh my goodness, that’s the best idea ever! That would taste sooo good! I can’t wait to try it!” And for some reason, I waited this long. Maybe because my pile of recipes to try is taller than I am 🙂 When I came up with the idea to throw a deep fried food party, I knew I had to make these. They were everyone’s favourite at the party.
Deep Fried Chocolate Bars Recipe
4 chocolate bars (ie. Mars, 3 Musketeers, Snickers, Milky Way) chilled throughout in the refrigerator
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking soda
1/4 cup to 3/4 cup milk (Note: Milk is used traditionally and I used 2%, but if you want a lighter batter you could substitute with beer or carbonated water)
vegetable oil for deep frying
Heat the oil to 375 F over medium heat in a wok, a large pot or a deep fryer. While you’re waiting for the oil to heat up, in a wide bowl, mix the flour, cornstarch, baking soda and salt together. Then, mix in a little bit of milk at a time until you get the consistency of thickened cream. (It will take somewhere between 1/4 cup and 3/4 cup milk.) When the oil is ready, remove the chocolate bars from the refrigerator and remove the wrappers. Working with one chocolate bar at a time, coat them thoroughly with the batter, allow the excess to drip off, and drop immediately into the hot oil. Fry for 3 to 4 minutes until the crust is golden brown and crunchy. Using a slotted spoon (I use a Chinese wire strainer), transfer to a paper bag lined plate (brown paper bags work better than paper towel) before transferring to a serving plate. Eat while still hot.
Note: You could use this batter to fry fish as well.
The North East of Scotland delicacy of the deep fried mars bar and where it was invented:
The Deep Fried Mars Bar was invented in Stonehaven, Aberdeenshire, Scotland by the chippie, or chipper as we say in Grampian, Carron Fish and Chip Shop at Allardice Street in 1995.
In 2007 it was named as the 10th most unhealthy food ever. Other foods thought to be bad for the health included Spam, Cheesesteak and quiche. This hasn’t stopped many regulars at the Carron Fish and Chip Shop from ordering their favourite snack. The owner, John Wilson, still sells about 100 deep fried mars bars each week.
The Aberdeen skies are under attack from an enemy jet. It is spilling a strange yellow smoke. Minutes later, people start killing each other.
Former Royal Air Force Regiment Gunner Jason Harper witnesses this and then his wife, Pippa, telephones him, shouting that she needs him. They then get cut off. He sets straight out, unprepared for the nightmare that unfolds during his journey. Everyone seems to want to kill him.
Along the way, he pairs up with fellow survivor Imogen. But she enjoys killing the living dead far too much. Will she kill Jason in her blood thirst? Or will she hinder his journey through this zombie filled dystopian landscape to find his pregnant wife?
The Fence is the first in this series of post-apocalyptic military survival thrillers from the torturous mind of local horror and science fiction novel writer C.G. Buswell.
Variations have appeared throughout Scotland and the UK. Examples are deep fried snickers bars and deep fried creme eggs at Easter time.
In December 2004 the doctor’s magazine The Lancet published a study by Glasgow doctors Dr David Morrison and Doctor Mark Petticrew into the phenomenon of the deep fried mars bar and found that 22% of chip shops in Scotland sold them. Three quarters were sold to children whilst fifteen percent were sold to adolescents. The average price was 60 pence.
An army veteran moves his family back to his Aberdeenshire home, but his nightmare neighbour starts a battle of wits with him. Who will win this One Last War?
Buy this latest novel by local author C.G. Buswell on Kindle or Paperback.
An easy deep fried mars bar recipe that you can try at home, though it really is not good for your health, is to beat a raw egg. Dip the mars bar chocolate into the egg and ensure all of it gets covered in egg. Then put this into a batter mix and deep fry until the batter turns golden. In parts of Scotland you can also get deep fried ice cream or creme eggs.
Gordon Ramsay treated his guest, Edith Bowman, on his channel 4 programme The F Word to one on Tuesday 1 July 2008. Whilst a pregnant Edith Bowman, the radio 1 DJ and presenter, happily munched her slice Gordon Ramsay spat his into a bin. They then went head to head with a cook off where Edith Bowman cooked haggis neeps and tatties whilst Gordon Ramsey made a hash brown with haggis. Edith Bowman won 5 to 0.
Since writing this article we have heard from a Glaswegian reader who grew up in the Hillington area of Glasgow and recalls that all the chip shops locally sold battered mars bars during the 1970’s.
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Japanese locals can now tuck into traditional fish and chips, and deep fried Snickers,thanks to a Scots chef.
A Scottish chef, who worked at the Ubiquitous Chip, has opened a fish and chip van on a Japanese island.
Chef Sam Galbraith, 28, moved to Japan two-and-a-half years ago after working in Glasgow, London, Australia and New Zealand.
Originally Sam, who is from Aberfoyle, went to Japan to work during the ski season at Niseko ski resort, he ended up staying longer when he was offered a job on Ishigaki island, Okinawa, near Taiwan, where he met his wife Kumi, 32.
Now the couple work together in their food truck, Bonnie Blue, which is a renovated 1994 Toyota van.
Selling fish and chips, Sam and Kumi are offering locals and tourists a little taste of Scotland with traditional fare including a deep fried Snickers, as Mars bars aren’t readily available.
The island is traditionally a tourist resort but has been deprived of international visitors due to covid.
Samwell Galbraith / SWNS.COM
Sam, who has worked as a chef for ten years, said: “It’s the best place I’ve ever been without doubt, it is an absolute paradise for us with incredible mountains, jungle, beaches, food, and wildlife.
“I only planned to stay about three or four months to enjoy the snowboarding but I was offered a job at a restaurant within a beautiful small beachside hotel in the countryside and met Yumi in the first month I was here.
“We bought an old food truck, spent three months redesigning and fixing it to our specifications and then we opened Bonnie Blue.
“We do UK-style fish and chips but with the freshest local fish straight off the boats brought to us by our friend who is a fisherman and also runs a sashimi shop opposite our apartment, it has been really popular.
“We have tweaked the traditional fish and chips to be a bit more island style with three smaller cuts of beer battered fish, a spoon of fresh crunchy coleslaw and pea shoots rather than mushy peas.
“It’s tropical weather here so a bit of fresh salad is a must.
“We use local beer for the batter and season the chips with Nori seaweed salt, and we do deep fried Snickers.
“We chose Snickers because it’s much better than a Mars Bar when fried as the peanuts and nougat hold it together better and give a much better texture when the chocolate and caramel has melted.”
Currently hospitality restrictions are stricter in Japan than the UK with many restaurants remaining closed, and others that are open, need to close at 8pm – with no alcohol being served.
Explaining how this has impacted his business, Sam said: “We have been dependent solely on local customers as we started the truck up in the middle of a global pandemic.
“Ishigaki has no foreign visitors and this has really affected people here as the main industries are hospitality and scuba and snorkel tours.
“Restaurants cannot serve alcohol and need to be closed by 8pm and most have just closed totally until tourists can revisit.
“People have helped us so much with everything from the rules and regulations to where we can park our truck to open up.”
He described the island as “the best place I’ve ever been without doubt” and said it is home now.
But he misses the Old Firm and the sound of Scottish accents, saying: “I miss the accents, the sense of humour, even the architecture and the madness of a certain football match in Glasgow of which none of my friends here could ever understand.”
The deep fried Mars bar was created in Stonehaven in the early 90s and quickly became famous, and associated with Scotland.
Battered sweet treats have hit the headlines in years gone by with Tunnocks teacakes, a Bounty (courtesy of Nigella) and a Colin the Caterpillar cake all getting the deep fried treatment.