Chocolate Marshmallow Bars

Why do desserts that combine chocolate and marshmallow remain timeless favorites, appearing on “most-loved treats” lists year after year? According to a 2023 Google Trends report, searches for “Chocolate Marshmallow Bars” have increased by 40% in the past two years, proving that this nostalgic, gooey treat never goes out of style. If you’ve ever wondered how to make a batch of chocolate marshmallow bars that are as easy as they are irresistible, you’re in the right place. This recipe challenges the belief that stunning, bakery-worthy desserts are complicated—these bars are proof that you can achieve decadent results with simple, pantry-friendly ingredients and minimal fuss.

Ingredients List:

Making Chocolate Marshmallow Bars is delightfully straightforward, requiring just a few kitchen staples:

• Unsalted Butter: 1/2 cup (1 stick), melted
• Brown Sugar: 1 cup, packed
• Granulated Sugar: 1/2 cup
• Large Egg: 1
• Pure Vanilla Extract: 2 teaspoons
• All-Purpose Flour: 1 cup
• Unsweetened Cocoa Powder: 1/3 cup
• Baking Powder: 1/2 teaspoon
• Salt: 1/4 teaspoon
• Mini Marshmallows: 2 cups
• Semisweet Chocolate Chips: 1 cup (milk or dark chocolate chips work well too)
• Graham Crackers: 6 sheets, broken into pieces (optional, for a s’mores twist)
• Chopped Nuts: 1/2 cup (optional; walnuts or pecans add crunch)

Substitution Ideas:

• Use gluten-free all-purpose flour for a gluten-free dessert.
• Swap in vegan butter and a flax egg for a dairy-free, egg-free version.
• Add shredded coconut or peanut butter chips for extra flavor and texture.

The combination of rich chocolate, pillowy marshmallows, and a slightly crisp, chewy base sets these bars apart from any store-bought treat.

Step-by-Step Instructions:

Step 1: Prep the Pan

• Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.

Step 2: Mix the Batter

• In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
• Add the egg and vanilla extract, mixing until fully incorporated.
• In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
• Gradually stir the dry ingredients into the wet mixture until just combined.

Step 3: Layer and Bake

• Spread batter evenly into the prepared pan.
• Sprinkle chocolate chips and half the marshmallows over the top, pressing them in gently.
• Bake for 15 minutes.

Step 4: Add Toppings and Finish Baking

• Remove the pan from the oven. Scatter the remaining marshmallows, graham cracker pieces (if using), and nuts over the partially baked bars.
• Return to oven and bake for an additional 7 minutes, or until marshmallows are puffed and golden.

Step 5: Cool and Slice

• Let bars cool completely in the pan for clean slicing. Use the parchment overhang to lift bars onto a cutting board.
• Cut into squares and enjoy!

Pro Tip: Use a greased knife or dip your knife in hot water for easy, clean slices through the gooey marshmallow topping.

Nutritional Information:

Here’s a snapshot per bar (1/16 of the pan, approximate):

• Calories: 210
• Protein: 2g
• Carbohydrates: 32g
• Fat: 9g
• Sugar: 20g
• Fiber: 1g
• Sodium: 65mg

Nutrition changes with different add-ins or substitutions.

Healthier Alternatives for the Recipe:

• Reduce Sugar: Use ½ cup coconut sugar in place of brown and granulated sugar.
• Whole Wheat Flour: Swap all-purpose for whole wheat pastry flour for added fiber.
• Vegan Version: Use vegan butter, dairy-free chocolate chips, and vegan marshmallows.
• Nut-Free: Simply omit the nuts or use sunflower seeds for crunch.

These tweaks keep Chocolate Marshmallow Bars just as delicious, but better suited for a variety of diets.

Serving Suggestions:

• Dessert Platter: Serve as part of a dessert board with brownies, cookies, and fruit.
• Ice Cream Sundae: Top a warm bar with vanilla ice cream and extra chocolate sauce.
• Lunchbox Treat: Wrap individual bars for a sweet school or work snack.
• Campfire Style: Serve with hot chocolate or coffee for a nostalgic, s’mores-inspired vibe.

For parties, cut bars into bite-sized pieces and skewer with toothpicks for easy serving.

Common Mistakes to Avoid:

• Overbaking: Results in dry bars. Remove when the marshmallows are just puffed and golden.
• Under-mixing: Can cause uneven texture; mix until just combined for even baking.
• Cutting While Warm: Makes for messy slices. Always cool completely before cutting.
• Crowding Marshmallows: Leave some space between marshmallows so they can puff and brown.

Attention to these details ensures perfect, gooey chocolate marshmallow bars every time.

Storing Tips for the Recipe:

• Room Temperature: Store bars in an airtight container for up to 3 days.
• Refrigerate: Keeps bars fresher for up to 1 week (bring to room temp before serving).
• Freeze: Layer bars with parchment in a freezer-safe container for up to 2 months. Thaw at room temp.

These bars are a great make-ahead treat for busy weeks, parties, or holiday gifting.

Conclusion:

Chocolate Marshmallow Bars are a nostalgic, gooey, and crowd-pleasing treat that’s easy to make and even easier to love. With rich chocolate, pillowy marshmallows, and endless customization options, this recipe is sure to become a family favorite. Try it, share your results in the comments, and subscribe for more irresistible dessert ideas!

FAQs:

1. Can I double the recipe for a larger crowd?

Yes—bake in a 9×13-inch pan and add a few minutes to the baking time.

2. Can I use marshmallow fluff instead of marshmallows?

It’s not recommended, as fluff melts differently and won’t brown or puff.

3. How do I keep bars from sticking to the pan?

Always use parchment paper with a bit of overhang for easy lifting and clean cuts.

4. Are these bars freezer-friendly?

Absolutely—freeze slices in a single layer, then transfer to a freezer bag.