How To Deep-Fry A Mars Bar
As promised a little while ago, here is the story of how I deep-fried a Mars Bar on one long and boring night at work in the kitchen.
I had just experimented with a new kind of pizza topping with disastrous results, and so decided that the best way to wash down the awful taste was to try deep-frying a Mars Bar.
Warning: Not For The Faint-Hearted
Now, I’m going to start out by saying that I don’t condone or recommend trying this, as the effects on your health will be quite detrimental. But man it tastes good! 
Once every so often as treat is ok, but don’t blame me if you get addicted to deep-frying chocolate bars and feel the kilos stacking on. Consider yourself warned!
How Do You Batter A Chocolate Bar?
Battering A Mars Bar
I decided a really simple batter is all that was necessary, so I got myself a metal mixing bowl, poured some lemonade from the postmix machine into it, and then added plain flour while mixing with a whisk.
When cooking most foods I quite often don’t bother with measuring, and making a batter is no exception so here are a couple of quick tips to get your batter just right.
Basically, every time you add some flour, you will thicken the batter. The consistency is very important, particularly for something like a bar of chocolate. You want it to be thick and gooey so that it covers the bar properly. Too thin and the batter will just run straight off the chocolate bar and all you will get is melted chocolate…
However, There Was A Slight Issue…
The problem is that when you drop anything battered into a deep-fryer, you really need to hang onto it for a second or two while the hot oil does its work and starts to seal the outside. If you don’t, you risk letting the food drop right to the bottom, possibly getting stuck, and making it extremely difficult (or impossible) to retrieve.
By hanging onto the Mars Bar for a couple of seconds before releasing it into the hot ocean of oil, your fingers could create a couple of gaps in the batter. This is not good. Oil will leak in, and melted chocolate will leak out, and you will end up with inedible mush.
So you really need a good consistency of your batter to make sure it’s thick enough to coat the chocolate really well, but just runny enough so that as soon as your fingers release the batter fills the gaps. This could take some practice, and from memory it took me a couple of go’s to get it right, so you might want to make sure you have a couple of spare bars ready!
While writing this, I actually had a bit of a brainwave… using a metal spoon or ladle to lower the battered bar into the deep-fryer could make the job a bit easier. Either way, the process is quite simple, it just takes a bit of delicate care.
Oops, I Nearly Forgot!
There’s one last critical key I need to share with you to make sure this works – lightly flour the Mars Bar before dipping it into the batter, or there’s no way in the world the batter will stick to the chocolate!
Deep-Fried Mars Bar
Here is the end result, a gooey, creamy, chocolatey bar inside a crispy outer shell of batter. The soft texture of the chocolate is very rich, and quite overpowering. It will melt in your mouth, and leave a sticky trail of chocolate goodness all the way down your throat, until it sits heavily in your stomach and you wonder if you really should have had that extra bite or two… it seemed like a good idea at the time!
My apologies for the quality of the picture, my camera batteries decided to pack it in at the critical moment, and I only had my phone camera available to capture the disgustingly rich and beautiful creation.
If you are going to flout my earlier health warnings and give this a try, then I suggest using only a small bar, like a Fun-Size Mars Bar. Failing that, you could probably share half a bar with a friend.
If you try to eat a full bar on your own, then be prepared that there may be some dire consequences in about half an hour 
November 4th, 2010 at 7:43 pm
OMG Mick!! Just as well you have those weight loss ads at the top of the page lol.
November 5th, 2010 at 12:06 am
Ha ha, just remember Helen, everything in moderation
August 1st, 2011 at 2:20 pm
Put a stick on the end to avoid markings