What the heck is this?
This is your favorite cup of hot cocoa—extra rich, extra chocolatey, and topped with gooey toasted marshmallows—transformed into a decadent dessert bar. Picture a buttery graham cracker base, a thick, fudgy chocolate layer that tastes like melted candy bars, and a topping of pillowy mini marshmallows that get all golden and toasty in the oven. It’s nostalgic, messy in the best way, and absolutely irresistible. These bars are your new snow day tradition (or just your Tuesday night pick-me-up).
Why You’ll Love This Recipe
– It’s basically hot chocolate you can eat with your hands
– Easy to make with pantry staples
– That marshmallow top? Golden, gooey magic
– Great for holiday trays, bake sales, or just hoarding for yourself
– Kid-friendly, adult-approved, and guaranteed to impress
The Good Stuff You’ll Need
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the chocolate layer:
– 1 (14 oz) can sweetened condensed milk
– 2 cups semi-sweet chocolate chips
– 1 tsp vanilla extract
– Pinch of salt
For the marshmallow topping:
– 3 cups mini marshmallows
Let’s Do This
Step 1: Get Preheated
Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving a bit of overhang for easy lifting.
Step 2: Make the Crust
In a medium bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and mix until everything looks like wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8–10 minutes, just until it starts to set. Let it cool slightly while you make the chocolate.
Step 3: Melt the Chocolate Goodness
In a small saucepan over low heat, combine the sweetened condensed milk, chocolate chips, vanilla extract, and a pinch of salt. Stir constantly until everything is melted, smooth, and glossy. This only takes a few minutes, so don’t wander off. Pour the chocolate mixture over the cooled crust and spread it evenly.
Step 4: Marshmallow Mayhem
Sprinkle the mini marshmallows generously on top of the chocolate layer. Go ahead and really pile them on—this is hot chocolate fantasy land, after all.
Step 5: Bake and Toast
Pop the whole thing back into the oven for 5–7 minutes, just until the marshmallows puff up and get lightly golden. If you want a deeper toast (hello, s’mores vibes), turn on the broiler for 1–2 minutes—but watch like a hawk so they don’t burn!
Step 6: Chill, Slice, Devour
Let the bars cool completely, then chill them in the fridge for 1–2 hours to set. Use the parchment to lift them out, slice into squares, and serve. Bonus points for serving with hot chocolate on the side, because we’re not here to hold back.
Serving Suggestions
– Serve slightly warmed with a scoop of vanilla ice cream
– Drizzle with caramel or hot fudge for extra flair
– Add crushed peppermint for a holiday version
– Great for sharing… but no judgment if you don’t
Switch It Up
– Use crushed Oreos or chocolate grahams for the crust
– Swap some of the chocolate chips with milk or dark chocolate
– Add a thin layer of peanut butter or Nutella between crust and chocolate
– Throw in mini marshmallows or toffee bits into the chocolate layer for surprises
Make-Ahead Tips
– These bars can be made up to 3 days in advance and stored in the fridge
– Store leftovers in an airtight container at room temp or chilled, depending on how firm you like them
– They freeze well too—just wrap tightly and thaw overnight in the fridge
Questions People Actually Ask
Q: Can I use large marshmallows instead of mini?
A: You can, but chop them up a bit first for better coverage and meltability.
Q: Can I make this gluten-free?
A: Yes—just use gluten-free graham crackers for the crust!
Q: How do I keep the marshmallows from getting hard?
A: Don’t over-bake them, and store the bars tightly wrapped so they stay soft.
Toasted Marshmallow Hot Chocolate Bars: Like S’mores and Fudge Had a Cozy Winter Baby
- Total Time: 30 minutes
- Yield: 16 bars
Description
This is your favorite cup of hot cocoa—extra rich, extra chocolatey, and topped with gooey toasted marshmallows—transformed into a decadent dessert bar. Picture a buttery graham cracker base, a thick, fudgy chocolate layer that tastes like melted candy bars, and a topping of pillowy mini marshmallows that get all golden and toasty in the oven. It’s nostalgic, messy in the best way, and absolutely irresistible. These bars are your new snow day tradition (or just your Tuesday night pick-me-up).
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the chocolate layer:
– 1 (14 oz) can sweetened condensed milk
– 2 cups semi-sweet chocolate chips
– 1 tsp vanilla extract
– Pinch of salt
For the marshmallow topping:
– 3 cups mini marshmallows
Instructions
Step 1: Get Preheated
Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving a bit of overhang for easy lifting.
Step 2: Make the Crust
In a medium bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and mix until everything looks like wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8–10 minutes, just until it starts to set. Let it cool slightly while you make the chocolate.
Step 3: Melt the Chocolate Goodness
In a small saucepan over low heat, combine the sweetened condensed milk, chocolate chips, vanilla extract, and a pinch of salt. Stir constantly until everything is melted, smooth, and glossy. This only takes a few minutes, so don’t wander off. Pour the chocolate mixture over the cooled crust and spread it evenly.
Step 4: Marshmallow Mayhem
Sprinkle the mini marshmallows generously on top of the chocolate layer. Go ahead and really pile them on—this is hot chocolate fantasy land, after all.
Step 5: Bake and Toast
Pop the whole thing back into the oven for 5–7 minutes, just until the marshmallows puff up and get lightly golden. If you want a deeper toast (hello, s’mores vibes), turn on the broiler for 1–2 minutes—but watch like a hawk so they don’t burn!
Step 6: Chill, Slice, Devour
Let the bars cool completely, then chill them in the fridge for 1–2 hours to set. Use the parchment to lift them out, slice into squares, and serve. Bonus points for serving with hot chocolate on the side, because we’re not here to hold back.
Notes
– Serve slightly warmed with a scoop of vanilla ice cream
– Drizzle with caramel or hot fudge for extra flair
– Add crushed peppermint for a holiday version
– Great for sharing… but no judgment if you don’t
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~260 per serving
- Fat: ~12g
- Carbohydrates: ~34g
- Protein: ~3g