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Mars Bar Protein Slice

Mars Bar Protein Slice

The Mars Bar Protein Slice is an Australian classic. It has been showing up at school fetes, birthday parties and afternoon teas for as long as most of us can remember. That gooey, chocolatey, crispy combination is pure nostalgia and honestly, it never gets old.

This version keeps all the good stuff but gives it a proper health upgrade. We have swapped the sugar for Natvia Gut Activation Sweetener and packed in the protein with chocolate protein powder and protein crisps. Make a batch on Sunday and you have a snack sorted for the whole week.

Prep Time: 15

Cook Time: 60

Servings: 12

Ingredients:

Bottom Layer:

  • 150 g soy protein crisps
  • 60 g chocolate protein powder
  • 60 g unsalted butter or coconut oil
  • 70g peanut butter (smooth)
  • 1-2 tbsp Natvia Gut Activation Sweetener
  • 60 ml milk of your choice

Top Layer:

  • 120 g sugar free milk chocolate
  • 1.5 teaspoons coconut oil
  • pinch of flaky salt
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Natvia Gut Activation Sweetener Stevia Canister 300g

Natvia Gut Activation Sweetener Stevia Canister 300g

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Method:

  1. In a pot on low to medium heat, add unsalted butter or coconut oil, peanut butter, Natvia Gut Activation Sweetener and milk. Stir until melted and combined.
  2. Once melted, remove from the heat and add chocolate protein powder and stir until the mixture is fully combined.
  3. Fold in the soy protein crisps until everything is evenly coated.
  4. Line a pan with parchment paper. Transfer the mixture into the lined pan. With the back of a spoon or spatula, press the mixture down firmly and evenly spread to the edges.
  5. In a microwave safe bowl or small pot, slowly melt the chocolate and coconut oil until smooth. Stir occasionally to achieve a silky texture.
  6. Pour the melted chocolate mixture over the protein crisps base, making sure it evenly coats the surface.
  7. Finish with a pinch of a pinch flaky salt.
  8. Place the pan in the refrigerator and chill for a minimum of 1 hour or until the slice is firm and set.
  9. Once chilled, remove the pan from the refrigerator and cut the slice into 12 pieces. Keep in an airtight container between baking paper in the fridge for up to 1 week, or freeze.

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