Marshmallow Chocolate Bars

Imagine the ultimate dessert mash-up: fudgy brownies, gooey s’mores and crispy Rice Krispie treats all rolled into one irresistible bar. Meet our marshmallow chocolate bars. These layered beauties start with a rich brownie base, then a gooey marshmallow center, finished with a crispy chocolate-peanut butter topping.

Easy to make and even easier to devour, they’re your ticket to dessert fame. Make them for your next party or office potluck, and all three dozen bars will be gone in minutes!

Ingredients for Marshmallow Chocolate Bars

• Butter: Softened butter is used in both the base and the topping, creating a rich, moist brownie and helping to bind the topping.
• Sugar: Granulated sugar adds sweetness to the brownie layer and balances the flavor imparted by the chocolate.
• Eggs: Eggs add structure and moisture to the bar base. You’ll want to use room-temperature eggs when baking.
• Vanilla extract: Vanilla extract enhances the overall flavor of these marshmallow and chocolate bars.
• Flour: All-purpose flour forms the structure of the base brownie layer.
• Baking cocoa: Baking cocoa gives the brownie base its deep chocolate flavor.
• Baking powder: A leavening agent, baking powder allows the brownie layer to rise slightly for a perfectly gooey brownie texture.
• Nuts (optional): While not a necessity, chopped nuts like almonds or walnuts add crunch to the brownie base. For a more intense flavor, toast the nuts before adding them in.
• Miniature marshmallows: Marshmallows create a gooey layer between the chocolate base and the crispy topping that’s reminiscent of s’mores.
• Semisweet chocolate chips: Melted chocolate chips form part of the crispy topping layer.
• Peanut butter: Peanut butter adds creaminess and flavor to the topping. Use crunchy peanut butter for more texture and crunch.
• Rice Krispies: Rice Krispies provide a satisfying crunch to the top layer and contrast well with the gooey middle marshmallow layer.

Directions

Step 1: Start the batter

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Preheat the oven to 350°F. In a large bowl, cream the softened butter and sugar together until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 2: Add the dry ingredients

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In a separate bowl, whisk together the flour, baking cocoa, baking powder and salt. Gradually add the dry ingredients to the creamed mixture, and mix until just combined. If desired, fold in the chopped nuts.

Editor’s Tip: Avoid overmixing the batter once you add the dry ingredients, as this can lead to tough brownies.

Step 3: Bake the brownie layer

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Spread the brownie batter evenly into a greased 15x10x1-inch baking pan. Bake until the edges are set but the center is still slightly soft, 15 to 18 minutes.

Step 4: Add the marshmallow layer

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Remove the pan from the oven and immediately sprinkle the miniature marshmallows evenly over the hot brownie layer. Return the pan to the oven and bake for an additional two to three minutes, or until the marshmallows are melted.

Step 5: Spread the marshmallows and cool

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Place the pan on a wire rack. Using a knife dipped in water, gently spread the melted marshmallows evenly over the top of the brownies. Allow the bars to cool completely.

Step 6: Prepare the crispy topping

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In a small saucepan, combine the semisweet chocolate chips, peanut butter and butter. Cook over low heat, stirring frequently, until the mixture is smooth and melted. Remove the pan from the heat, and stir in the Rice Krispies.

Step 7: Add the topping and chill

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Immediately spread the chocolate-peanut butter mixture over the cooled marshmallow layer. Refrigerate the bars until the topping is set.

Marshmallow Chocolate Bar Variations

• Switch up the chocolate: Use dark chocolate chips instead of semisweet for a more intense chocolate flavor.
• Make them nut-free: Omit the chopped nuts for a nut-free version, or substitute the nuts with dried fruits like raisins or cranberries. You can swap the peanut butter for sunflower seed butter.
• Give them a Nutella twist: Replace half the peanut butter with Nutella to give your marshmallow chocolate bars a hazelnut chocolate flavor.
• Make them s’mores-like: Use graham cracker cereal instead of Rice Krispies in the topping to amp up the s’mores flavor.
• Try a mint chocolate brownie: Add 1/4 teaspoon of peppermint extract to the brownie batter for a minty twist to these chocolate and marshmallow bars.

How to Store Marshmallow Chocolate Bars

Store leftovers of these marshmallow chocolate bars in an airtight container at room temperature for up to two weeks. For longer storage, transfer them to the fridge, where they can be kept for up to two months.

Can you freeze marshmallow chocolate bars?

To freeze these, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container. Freeze them for up to eight months, and thaw them in the fridge overnight before serving.

Marshmallow Chocolate Bar Tips

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How do you cut marshmallow and chocolate bars cleanly?

For clean cuts, chill the bars for 30 minutes, then use a sharp knife dipped in hot water. Wipe the knife clean between each cut.

How do I prevent the brownie layer from becoming too hard?

Overbaking the brownie layer will make it hard instead of gooey and soft. Look to see that the layer is set around the edges but still slightly soft in the center before adding the marshmallows.

Can I use homemade marshmallows for these marshmallow chocolate bars?

While store-bought mini marshmallows work best for even melting, you can use homemade marshmallows cut into small pieces. However, the texture will be different.

Can I add more toppings to these marshmallow chocolate bars?

Absolutely! Top them with mini marshmallows, a salted caramel drizzle or even a sprinkling of sea salt to enhance the flavor of these bars before serving.