Decadent Toasted Marshmallow Hot Chocolate Bars (Print version)
Fudgy hot chocolate bars with a graham cracker crust and a toasted marshmallow topping that tastes like winter in every bite.
# Ingredients:
For the crust
01 -
2 cups (200 g) graham cracker crumbs
02 -
1/2 cup (115 g) unsalted butter, melted
03 -
2 tablespoons granulated sugar
04 -
1/4 teaspoon salt
For the filling
05 -
8 oz (225 g) semi-sweet chocolate, finely chopped
06 -
1/4 cup (60 g) unsalted butter
07 -
1 can (14 oz / 397 g) sweetened condensed milk
08 -
1/4 cup (25 g) hot cocoa powder
09 -
1 teaspoon vanilla extract
10 -
1/4 teaspoon salt
For the topping
11 -
2 cups (100 g) mini marshmallows
# Instructions:
01 -
Stir the graham cracker crumbs with melted butter, sugar, and a pinch of salt until the texture resembles wet sand. Press the mixture firmly into the bottom of a lined 9-by-13-inch pan and bake at 350°F (175°C) for 8 minutes, just until it smells toasty.
02 -
Combine the chopped chocolate and butter in a heatproof bowl set over simmering water. Stir until smooth, then whisk in the sweetened condensed milk, hot cocoa powder, vanilla, and salt until the mixture is glossy and thick.
03 -
Pour the chocolate filling over the warm crust and spread it into an even layer. Bake for 18 to 20 minutes until the center is set but still slightly soft. It will firm up as it cools.
04 -
Scatter the mini marshmallows evenly across the chocolate layer. Switch the oven to broil and return the pan for 1 to 2 minutes, watching constantly, until the tops are deeply golden with a few charred spots.
05 -
Let the bars rest at room temperature for 30 minutes, then refrigerate for at least 1 hour before lifting them from the pan and slicing with a hot knife.
# Good to know:
01 -
Best sliced after chilling for at least one hour.
02 -
The broiler toasts marshmallows quickly, so watch closely.