Toasted Marshmallow Hot Chocolate Bars Recipe

BySana Jeannette
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Introduction

These Toasted Marshmallow Hot Chocolate Bars combine rich chocolate with gooey toasted marshmallows for an irresistible treat. Perfect for cozy evenings or sharing with friends, they offer layers of flavor and texture in every bite.

A close-up view of nine unevenly cut chocolate marshmallow brownies laid out on brown parchment paper over a white marbled texture. Each piece shows a rich dark brown base with a rough, cracked surface mixed with bubbling, melted white marshmallow patches spread unevenly across the top, creating a soft and gooey texture contrast. Deep chocolate chunks are embedded within the brownies, adding extra texture and darkness. To the right, shiny silver Christmas ornaments with red glittery designs and red ribbon weave around the brownies, adding a festive touch. The image captures warm, natural light that highlights the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 sticks (1 cup) salted butter
  • 2 cups semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 1 tablespoon hazelnut liqueur
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • Flaky sea salt
  • 1-2 cups marshmallows
  • 2 ounces dark chocolate chunks

Instructions

  1. Step 1: Preheat the oven to 350° F. Line a 9×9 inch pan with parchment paper.
  2. Step 2: In the microwave, melt together the butter and 1 1/2 cups of semi-sweet chocolate chips until smooth. Stir in the sugar, hazelnut liqueur (if using), and vanilla extract.
  3. Step 3: In a bowl, whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mixture. Add the flour, cocoa powder, baking powder, and a pinch of flaky sea salt. Stir until just combined, then fold in the remaining 1/2 cup chocolate chips.
  4. Step 4: Spread half of the batter evenly in the prepared pan. Bake for 20 minutes, then remove from the oven. Switch the oven setting to broil.
  5. Step 5: Arrange the marshmallows over the partially baked bars. Broil for 1-3 minutes, watching closely, until the marshmallows are toasted to your liking. Return the oven to 350° F.
  6. Step 6: Spread the remaining batter over the toasted marshmallows, covering them as best as you can. It’s okay if some marshmallows peek through. Press the dark chocolate chunks into the top.
  7. Step 7: Bake for another 20 minutes until the top is set but the marshmallows underneath remain soft and wiggly.
  8. Step 8: Let the bars cool in the pan for 20 minutes, then use the parchment paper to lift them out. You can enjoy them warm for a gooey treat or let them cool completely before cutting.

Tips & Variations

  • For added depth, substitute hazelnut liqueur with coffee or omit it for a non-alcoholic version.
  • Try using flavored marshmallows like peppermint for a festive twist.
  • Use a mix of milk and dark chocolate chips for a balanced sweetness.
  • Press nuts, such as toasted pecans or walnuts, into the top for extra crunch.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat briefly in the microwave to soften marshmallows before serving, if desired. They also freeze well—wrap tightly and thaw before enjoying.

How to Serve

The image shows several square pieces of rocky road with two visible layers: a dark brown chocolate layer with a rough, cracked surface on top, and a thick white marshmallow layer with a gooey texture underneath; the pieces are placed on parchment paper along with a rich red ribbon weaving through and two shiny white Christmas ornaments decorated with red glitter and small beads, all arranged on a warm wooden surface replaced by a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of regular ones?

Yes, mini marshmallows work perfectly and may toast more evenly during the broiling step.

What if I don’t have hazelnut liqueur?

You can simply omit it or replace it with a teaspoon of espresso powder or an extra splash of vanilla extract for added flavor.

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Toasted Marshmallow Hot Chocolate Bars Recipe

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★★★★★

4.4 from 121 reviews

Deliciously indulgent Toasted Marshmallow Hot Chocolate Bars combine rich chocolate layers with gooey toasted marshmallows for a decadent treat perfect for chilly days or holiday gifting. Featuring a buttery chocolate base with bursts of marshmallows and dark chocolate chunks, these bars are baked and broiled to create a perfectly gooey, toasted topping.

  • Author: Sana
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Chocolate Base

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

Toppings

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, allowing some overhang for easy removal.
  2. Melt Butter and Chocolate: In the microwave, melt together the butter and 1 1/2 cups of semi-sweet chocolate chips until completely smooth. Stir in the granulated sugar, hazelnut liqueur (if using), and vanilla extract to combine well.
  3. Mix Wet and Dry Ingredients: In a separate bowl, whisk the four eggs for about one minute until frothy and bubbly on top. Stir the eggs into the melted chocolate mixture. Then add the flour, cocoa powder, baking powder, and a pinch of salt. Stir gently until just combined. Finally, fold in the remaining 1/2 cup of chocolate chips.
  4. First Bake and Toast Marshmallows: Spread half of the batter evenly into the prepared baking pan. Bake for 20 minutes until set but not fully done. Remove from the oven and switch the oven setting to broil. Evenly distribute 1-2 cups of marshmallows on top of the partially baked bars. Broil for 1 to 3 minutes or until the marshmallows toast to your desired golden brown color. Watch carefully to avoid burning.
  5. Add Remaining Batter and Final Bake: Lower the oven temperature back to 350°F. Spoon the remaining batter over the toasted marshmallows, spreading gently but it’s fine if not all marshmallows are covered. Press dark chocolate chunks into the top. Bake another 20 minutes until the top is set and the marshmallows underneath remain soft and gooey.
  6. Cool and Serve: Let the bars cool in the pan for 20 minutes. Use the parchment paper overhang to lift the bars out. Serve warm for a gooey, messy delight or cool completely to slice and package. Perfect for gifting!

Notes

  • If you prefer a non-alcoholic version, simply omit the hazelnut liqueur.
  • Watch marshmallows closely while broiling as they can burn quickly.
  • These bars are best served slightly warm for melting texture or cooled and stored airtight for up to 3 days.
  • Using room temperature eggs helps achieve a lighter batter texture.
  • Feel free to switch semi-sweet chocolate chips for milk or dark chocolate according to preference.

Keywords: toasted marshmallow bars, hot chocolate bars, chocolate dessert, baked chocolate bars, marshmallow treats, holiday dessert, fudge bars

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