Toasted Marshmallow Hot Chocolate Bars Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
