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In my kitchen these Toasted Marshmallow Hot Chocolate Bars bring pure winter magic. The way those gooey marshmallows melt into rich chocolate layers creates something absolutely extraordinary. That touch of hazelnut liqueur adds such sophistication making these bars perfect for cozy nights or wrapping up as special holiday gifts.
What Makes These Special
These bars are truly a chocolate lover's dream. I love how each layer brings something wonderful from that molten chocolate to perfectly toasted marshmallows. The hazelnut liqueur adds such lovely depth while those chewy edges and gooey centers create the most incredible texture. They're surprisingly simple to make yet feel so festive and special.
Everything You Need
- Salted Butter: Creates such wonderful richness.
- Chocolate Chips: Semi-sweet makes the perfect base.
- Sugar: Just enough to balance everything.
- Hazelnut Liqueur: My secret for amazing flavor.
- Vanilla: Adds such lovely warmth.
- Eggs: For that beautiful shiny top.
- Flour: Our structure builder.
- Cocoa: For extra chocolate intensity.
- Sea Salt: Brings out all the flavors.
- Marshmallows: They become beautifully toasty.
- Chocolate Chunks: Because more chocolate is always good.
Let's Start Baking
- First Steps
- I always start with warm eggs they create that perfect crinkly top we're looking for. A quick bath in hot water does the trick.
- Chocolate Magic
- Watching butter and chocolate melt together is pure joy. Once smooth we'll add our sugar liqueur and vanilla.
- Getting Bubbly
- Those eggs need a good whisking until they're nice and airy it makes such a difference in texture.
- Building Layers
- Everything comes together into this gorgeous batter half goes in the pan first.
- Toasting Time
- This is where magic happens watching those marshmallows turn golden under the broiler.
- Final Layer
- More batter goes on top with extra chocolate because why not? Then into the oven for the final bake.
My Kitchen Secrets
Keep a close eye on those marshmallows under the broiler they can go from perfect to burnt in seconds. Patience pays off when letting these cool the texture gets even better. Sometimes I'll use dark chocolate when I want something less sweet.
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Keeping Them Perfect
These bars keep beautifully in an airtight container at room temperature. Sometimes I'll make extra to freeze knowing I have a special treat waiting whenever needed. When giving them as gifts I love wrapping them in parchment paper with festive ribbons and including the recipe it makes such a thoughtful present.
Pure Joy in Every Bite
What makes these bars so special is how they capture everything wonderful about hot chocolate in a perfect chewy square. They're easy enough for casual baking but feel special enough for gifts and gatherings. That combination of warm gooey marshmallow and rich chocolate never fails to bring smiles.
Simple Tools Needed
I love how these bars need just basic kitchen equipment. My trusty mixing bowls whisk and brownie pan are all it takes. That parchment paper lining is my favorite trick for perfect bars every time and the broiler creates such beautiful toasted marshmallow tops.
Make Them Your Own
Sometimes I'll add crushed peppermint during the holidays or chopped nuts for extra crunch. Switching up the liqueur brings new flavors almond or coffee versions are wonderful too. When making them for the kids I skip the liqueur and add a bit of espresso powder it deepens that chocolate flavor beautifully.
Perfect Pairings
My favorite way to serve these is still slightly warm with a scoop of vanilla ice cream melting on top. They're wonderful alongside hot cocoa on cold evenings or paired with festive cocktails during holiday gatherings. That combination of warm and cool creates pure dessert magic.
The Magic of Toasting
Getting those marshmallows perfectly toasted brings out such wonderful flavor. That slight smokiness reminds me of summer campfires while complementing the rich chocolate perfectly. It's what makes these bars truly unforgettable.
Sharing the Love
Packaging these bars for gifts brings me such joy. I love tucking them into pretty holiday tins with recipe cards and maybe a festive mug. It's like sharing a piece of my kitchen with friends and family making their holidays a little sweeter.
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Frequently Asked Questions
- → Why broil the marshmallows?
- Broiling quickly toasts the marshmallows, giving them that classic toasted flavor without melting them completely. Watch carefully to prevent burning.
- → Can I skip the hazelnut liqueur?
- Yes, the liqueur is optional. It adds flavor but can be omitted without affecting the texture of the bars.
- → Why are my bars messy when cutting?
- Warm bars will be gooey due to the marshmallow layer. For cleaner cuts, chill completely first or use a hot knife.
- → How should I store these?
- Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.
- → Can I make these ahead?
- Yes, make up to 2 days ahead. They're great for gifting once completely cooled and cut.