The Ultimate Toasted Marshmallow Hot Chocolate Bars Recipe

Decadent desserts can spark pure joy, especially when marshmallow hot chocolate bars emerge from your kitchen.

Sweet memories of winter nights dance through this delightful treat.

Gooey marshmallows blend perfectly with rich chocolate layers that melt seamlessly.

Crumbly graham cracker crusts provide a delicious foundation for these irresistible bars.

Each bite carries the warmth of comfort and nostalgia.

chocolate lovers will absolutely adore this simple yet indulgent recipe.

These bars promise to become your new favorite winter dessert sensation.

Toasted Marshmallow Hot Chocolate Bars – Why You’ll Crave Them

• Sink your teeth into a rich, gooey chocolate bar that combines the ultimate comfort of hot chocolate with the irresistible charm of toasted marshmallows.
• Elevate your baking game with a dessert that looks impressive but comes together surprisingly easily, perfect for impressing family and friends.
• Experiment with different liqueurs or swap chocolate types to make this recipe uniquely yours, giving you total creative freedom in the kitchen.
• Experience layers of texture from fudgy chocolate base to crispy toasted marshmallow top, creating a multi-dimensional treat that tingles every taste bud.

What You Need for Marshmallow Hot Chocolate Bars

• Butter: Provides rich, creamy flavor and helps bind the ingredients together.
• Chocolate Chips: Adds deep chocolate taste and creates melty chocolate pockets in the bars.
• Sugar: Sweetens the dessert and helps create a tender texture.

• Eggs: Adds structure, moisture, and helps bind the ingredients.
• Vanilla Extract: Enhances the overall flavor profile of the bars.
• Liqueur: Adds a sophisticated flavor note to the chocolate base.

• All-Purpose Flour: Creates the foundational structure of the bars.
• Cocoa Powder: Intensifies the chocolate flavor and adds depth.
• Baking Powder: Helps the bars rise and become light and tender.
• Salt: Balances the sweetness and enhances the chocolate flavor.

• Marshmallows, Chocolate Chunks: Provide extra texture and indulgent chocolate flavor for the final layer of the bars.

All the Equipment for Toasted Marshmallow Bars

• 9×9 inch baking pan: Perfect for creating perfectly sized bars.
• Parchment paper: Essential for easy removal and clean cutting.
• Saucepan: Needed for melting butter and chocolate chips smoothly.
• Whisk: Great for beating eggs and mixing ingredients evenly.
• Mixing bowl: Helps combine dry and wet ingredients effortlessly.
• Measuring cups and spoons: Crucial for accurate ingredient quantities.
• Spatula: Useful for spreading batter and scraping sides of bowl.
• Broiler or oven with broil setting: Required for toasting marshmallows quickly.
• Cooling rack: Helps bars cool evenly and prevent soggy bottoms.

Stepwise Directions for Marshmallow Hot Chocolate Bars

Step 1: Preheat Oven and Prepare Pan

Set your oven to 350°F.

Grab a 9×9 inch baking pan and line it completely with parchment paper, ensuring the paper covers the bottom and sides for easy removal later.

Step 2: Create Chocolate Base

In a large microwave-safe bowl, melt butter and chocolate chips together.

Stir until smooth and glossy.

Mix in sugar, a splash of liqueur, and vanilla extract until well combined.

Step 3: Incorporate Eggs

Crack eggs into a separate bowl and whisk until they become light and slightly frothy.

Gently fold the whisked eggs into the chocolate mixture, creating a rich and silky batter.

Step 4: Add Dry Ingredients

• Flour
• Cocoa powder
• Baking powder
• Salt

Fold the dry ingredients into the chocolate mixture.

Stir in the remaining chocolate chips until evenly distributed.

Step 5: First Baking Round

Spread half of the chocolate batter evenly across the prepared pan.

Slide into the preheated oven and bake for 20 minutes until the surface looks set.

Step 6: Top with Marshmallows

Remove the pan from the oven and generously cover the partially baked base with marshmallows.

Switch your oven to broil and return the pan, watching carefully for 1-3 minutes until marshmallows turn golden brown and puffy.

Step 7: Final Layer and Bake

Pour the remaining chocolate batter over the toasted marshmallows.

Sprinkle chocolate chunks on top.

Bake for an additional 20 minutes until the batter is fully set.

Step 8: Cool and Slice

Allow the bars to rest and cool completely for 20 minutes.

This helps them set and makes cutting easier.

Slice into decadent squares and enjoy!

Toasted Marshmallow Bars – Tips for Perfection

• Watch marshmallows closely under broiler to prevent burning, rotating pan for even golden-brown coloring.
• Use high-quality dark or semi-sweet chocolate chips for rich, deep flavor profile.
• Swap liqueur with coffee or vanilla extract for family-friendly version without alcohol.
• Allow bars to cool completely for cleaner, more defined cutting lines and better structural integrity.
• Store in airtight container at room temperature for 3-4 days, separating layers with parchment paper to prevent sticking.

Marshmallow Bar Mix-Ups and New Flavors

• Gluten-Free Chocolate Bars: Replace wheat flour with almond flour or gluten-free blend for celiac or gluten-sensitive individuals.
• Vegan Marshmallow Delight: Swap butter with coconut oil, use dark chocolate without milk, and select vegan marshmallows for plant-based eaters.
• Nutty Chocolate Version: Add chopped walnuts or pecans into batter for extra crunch and nutty flavor profile.
• Low-Sugar Alternative: Use monk fruit sweetener or stevia instead of sugar, and select dark chocolate with lower sugar content for diabetic-friendly option.

Serving Toasted Marshmallow Hot Chocolate Bars at Their Best

• Decadent Dessert Platter: Arrange bars on a rustic wooden board with powdered sugar dusting and fresh mint leaves for elegant presentation.
• Cozy Comfort Pairing: Serve warm with a scoop of vanilla bean ice cream or a rich espresso to complement the rich chocolate and toasted marshmallow flavors.
• Party Sharing Style: Cut into smaller bite-sized squares for a dessert buffet or holiday gathering, making them easy to pass around and enjoy with friends and family.
• Winter Warming Treat: Wrap individual bars in parchment paper for a homemade gift or pack in a festive tin as a delightful cold-weather treat that brings instant comfort.

Keeping Marshmallow Hot Chocolate Bars Fresh

• Store bars in airtight container for up to 5 days. Place parchment between layers to prevent sticking.
• Wrap individual bars tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Label with date.
• Transfer frozen bars to refrigerator overnight. Remove wrapping before warming.
• Warm bars at 300F for 5-7 minutes. Cover with foil to prevent excessive browning. Microwave briefly for 10-15 seconds if wanting faster warm-up.

FAQs

• Can I make these bars without alcohol?

Yes, simply omit the liqueur and replace with additional vanilla extract or milk for moisture.

• Are these bars very sweet?

They have a rich chocolate base with marshmallow topping, so they’re quite indulgent. The dark cocoa helps balance the sweetness.

• How do I know when the marshmallow layer is perfectly toasted?

Watch closely during broiling. They’re ready when golden brown with slightly charred edges, which takes 1-3 minutes.

• Can I use different types of chocolate?

Absolutely! Mix semi-sweet, dark, or milk chocolate chips for varied flavor profiles. Just maintain the same total quantity of chips.

Toasted Marshmallow Hot Chocolate Bars Recipe

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4.6 from 21 reviews

• Total Time: 1 hour 3 minutes
• Yield: 12 1x

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Description

Irresistible toasted marshmallow hot chocolate bars blend winter comfort with nostalgic sweetness. Creamy chocolate, graham cracker crust, and caramelized marshmallow tops create a delightful dessert you’ll crave on chilly evenings.

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Ingredients

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Primary Chocolate Ingredients:

• 2 cups semi-sweet chocolate chips
• 2 ounces dark chocolate chunks
• 1/2 cup unsweetened cocoa powder

Foundational Ingredients:

• 1 cup salted butter
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder

Flavor Enhancers and Toppings:

• 1–2 cups marshmallows
• 1 tablespoon hazelnut liqueur
• 2 teaspoons vanilla extract
• Flaky sea salt

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Instructions

1. Prepare the oven to 350°F and line a 9×9-inch baking pan with parchment paper, ensuring complete coverage.
2. Create the chocolate base by gently melting butter with chocolate chips, then incorporate sugar, liqueur, and vanilla extract until smooth and well-combined.
3. Vigorously whisk eggs until they become light and frothy, then fold them into the warm chocolate mixture, stirring carefully to prevent scrambling.
4. Integrate dry ingredients by sifting flour, cocoa powder, baking powder, and salt directly into the chocolate mixture, then fold in remaining chocolate chips until evenly distributed.
5. Pour half of the batter into the prepared pan, spreading it evenly, and bake for 20 minutes until the surface begins to set.
6. Artfully arrange marshmallows across the partially baked layer, then broil for 1-3 minutes, watching closely to achieve a golden-brown caramelized top without burning.
7. Carefully drizzle the remaining batter over the toasted marshmallows, sprinkle chocolate chunks across the surface, and return to the oven for an additional 20 minutes of baking.
8. Remove from oven and allow the bars to cool and set for 20 minutes before slicing into decadent squares.

Notes

• Precision Matters: Use an oven thermometer to ensure accurate temperature for consistent browning and texture.
• Liqueur Flexibility: Swap alcohol with coffee or milk for kid-friendly version or non-alcoholic adaptation.
• Marshmallow Magic: Watch closely during broiling to prevent burning; golden-brown edges create perfect caramelized flavor.
• Storage Hack: These bars stay moist for 3-4 days when stored in airtight container at room temperature, making them great make-ahead dessert.

• Prep Time: 20 minutes
• Cook Time: 43 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 450
• Sugar: 32 g
• Sodium: 250 mg
• Fat: 26 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 100 mg