Deluxe Chocolate Marshmallow Bars Decadent
Indulge in pure decadence with these Deluxe Chocolate Marshmallow Bars! Perfectly combining a rich, fudgy cocoa base with a layer of melt-in-your-mouth mini marshmallows, these irresistible bars are topped with a luscious chocolate ganache for a triple dose of chocolatey goodness. With just 20 minutes of prep, this recipe is surprisingly easy to make and ideal for satisfying your sweet tooth or impressing guests at any gathering. Featuring a soft, gooey texture paired with just the right amount of chew, these marshmallow bars deliver a heavenly blend of flavors in every bite. Serve them as an upscale dessert or an everyday treat—either way, they’re bound to become a family favorite. Keywords: chocolate marshmallow bars, decadent desserts, fudgy chocolate recipes, easy dessert bars.
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 cups mini marshmallows
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. You can also line it with parchment paper for easier removal later.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the pan from the oven and immediately sprinkle the mini marshmallows evenly over the top. Return the pan to the oven for 2-3 minutes, or until the marshmallows are soft and slightly puffed.
While the marshmallows are melting, prepare the chocolate topping. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring well after each, until smooth and glossy.
Once the marshmallows are softened and just slightly golden, remove the pan from the oven and drizzle the melted chocolate mixture evenly over the top.
Let the bars cool in the pan for at least 1 hour, or until the chocolate sets completely. For faster cooling, you can refrigerate the pan for about 30 minutes.
Once cooled and set, cut into 16 squares or bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 33.2 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
