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Toasted Marshmallow Hot Chocolate Bars Recipe

★★★★★

4.8 from 80 reviews
  • Author: Jake
  • Total Time: 1 hour
  • Yield: 16 bars 1x

Description

These Toasted Marshmallow Hot Chocolate Bars are a rich, decadent treat combining layers of fudgy chocolate batter and gooey toasted marshmallows. Enhanced with a hint of hazelnut liqueur and vanilla, these bars offer a delightful twist on classic hot chocolate flavors, perfect for cozy gatherings or gifting during the colder months.

Ingredients

Scale

Chocolate Batter

  • 2 sticks (1 cup) salted butter
  • 2 cups semi-sweet chocolate chips (divided: 1½ cups + ½ cup)
  • 1 cup granulated sugar
  • 1 tablespoon hazelnut liqueur (optional)
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • ½ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Topping and Garnish

  • 1–2 cups marshmallows
  • 2 ounces dark chocolate chunks
  • Flaky sea salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper to ensure easy removal of the bars after baking.
  2. Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and 1½ cups of the semi-sweet chocolate chips. Microwave in short bursts, stirring frequently, until the mixture is melted and smooth. Stir in the sugar, hazelnut liqueur if using, and vanilla extract until combined.
  3. Mix Eggs and Dry Ingredients: In a separate bowl, whisk the eggs vigorously for about one minute until slightly frothy. Gradually stir the eggs into the chocolate mixture. Sift in the flour, cocoa powder, baking powder, and a pinch of salt, stirring gently until just combined. Fold in the remaining ½ cup of semi-sweet chocolate chips.
  4. Bake Base Layer: Spread half of the batter evenly into the prepared baking pan. Bake for 20 minutes until set but not fully cooked through. Remove the pan from the oven and switch the oven setting to broil.
  5. Toast Marshmallows: Distribute the marshmallows evenly over the partially baked bars. Place the pan under the broiler for 1 to 3 minutes, watching carefully, until the marshmallows are golden brown and toasted to your liking. Remove from the oven and reset the oven temperature to 350°F.
  6. Add Remaining Batter and Chocolate Chunks: Spread the remaining batter over the toasted marshmallows as evenly as possible. Don’t worry if some marshmallows peek through. Press the dark chocolate chunks gently into the top. Bake for an additional 20 minutes until the top layer is set but marshmallows underneath remain soft and slightly wiggly.
  7. Cool and Serve: Allow the bars to cool in the pan for 20 minutes. Then use the parchment paper to lift them out. You can serve warm for a gooey treat or wait until fully cooled for neater slices. Sprinkle flaky sea salt over the top before serving or packaging for gifting.

Notes

  • For a nut-free version, omit the hazelnut liqueur.
  • Watch the marshmallows carefully under the broiler to avoid burning.
  • Using parchment paper makes removal and cleanup easier.
  • Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
  • For a more intense chocolate flavor, use dark cocoa powder and dark chocolate chips.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Toasted Marshmallow Bars, Hot Chocolate Bars, Chocolate Dessert, Fudgy Brownies, Marshmallow Treats, Winter Dessert, Holiday Baking

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Find it online: https://platedbyjake.com/toasted-marshmallow-hot-chocolate-bars-recipe/