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These Toasted Marshmallow Hot Chocolate Bars bring a touch of winter wonder to my home. There's something magical about watching those sticky marshmallows sink into the rich chocolate beneath them. I've added a splash of hazelnut liqueur that takes them up a notch, making them perfect for snuggling up on cold nights or wrapping as thoughtful holiday treats.
Why You'll Love These
I can't get enough of these chocolate treats. Each bite offers something different - from the melty chocolate base to those golden marshmallows on top. The hint of hazelnut gives them a grown-up twist, while the mix of soft centers and crispy edges creates an amazing mouthfeel. They're super easy but look and taste like you spent hours making them.
What You'll Need
- Sea Salt: Enhances every other flavor.
- Marshmallows: They'll get all golden and delicious.
- Chocolate Chunks: Because extra chocolate is never wrong.
- Salted Butter: Adds wonderful depth.
- Chocolate Chips: Semi-sweet works best here.
- Sugar: Just enough for sweetness.
- Hazelnut Liqueur: My favorite flavor booster.
- Vanilla: Adds cozy background notes.
- Eggs: They create that perfect shiny crust.
- Flour: Holds everything together.
- Cocoa: For deeper chocolate flavor.
Baking Instructions
- Egg Prep
- I always use warm eggs for that crackly top everyone loves. Just pop them in warm water for a few minutes.
- Melting Moment
- There's nothing better than watching butter and chocolate become one. After it's smooth, we'll mix in sugar, liqueur and vanilla.
- Whip It Good
- Get those eggs nice and fluffy with a good whisking. It'll make your bars lighter and more tender.
- Mix and Pour
- When everything comes together, your batter will look glossy and gorgeous. Pour half into your waiting pan.
- Golden Touch
- This is the fun part - watching those marshmallows turn golden under the broiler's heat.
- Finishing Up
- Top with remaining batter and extra chocolate bits, then send it to the oven to become something amazing.
Tips From My Kitchen
Don't walk away when those marshmallows are under the broiler or you'll end up with charcoal instead of gold. Let these cool completely before cutting them - your patience will pay off. I sometimes swap in dark chocolate when I want something less sweet that really pops.
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Storage Suggestions
These treats stay fresh in a sealed container on your counter for days. I often make a double batch to freeze so I've always got something sweet on hand. When I give them as presents, I wrap them in parchment paper with colorful string and add the recipe card - everyone always asks for the secret.
Indulgence In Every Square
What I adore about these bars is how they capture the comfort of hot cocoa in something you can hold in your hand. They're casual enough for a weeknight treat but fancy enough for company. That mix of gooey marshmallow with rich chocolate underneath makes everyone smile when they take a bite.
Basic Equipment
You don't need fancy gear to make these treats shine. Just grab your mixing bowls, a whisk and a standard brownie pan. I always line mine with parchment for easy removal, and your oven's broiler does all the fancy work of toasting those marshmallows to perfection.
Customization Ideas
I love throwing in crushed candy canes at Christmas or adding walnuts when I want some crunch. You can try different liqueurs too - orange or coffee ones work great. For family-friendly versions, I leave out the booze and add a spoonful of instant coffee powder to boost that chocolate flavor without any alcohol.
Serving Suggestions
Try these bars when they're still a bit warm with cold vanilla ice cream on top. They're so good with a mug of hot chocolate on cold days or next to fancy holiday drinks at parties. The mix of temperatures and textures makes them twice as nice.
All About That Toast
Getting those marshmallows just right brings out a hint of campfire flavor. That subtle smokiness takes me back to summer nights under the stars while making the chocolate taste even richer. It's this little touch that makes people ask for the recipe.
Gift-Giving Ideas
Nothing makes me happier than boxing up these treats for friends. I find cute holiday containers, add some tissue paper, tuck in my handwritten recipe, and maybe include a nice mug too. It's a warm hug from my kitchen that makes their holiday a bit sweeter.
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Frequently Asked Questions
- → Why toast the marshmallows?
- Toasting gives the marshmallows that smoky flavor while keeping their shape. Just watch closely so they don’t burn.
- → Can I leave out the liqueur?
- Totally! The liqueur adds to the flavor but leaving it out won’t mess with the texture.
- → Why won’t my bars cut cleanly?
- Warm bars stay soft and sticky because of the marshmallows. For perfect slices, chill them first or use a warm knife.
- → How do I store the leftovers?
- Keep them in an airtight box at room temperature for up to 5 days. Place paper between bars so they don’t stick.
- → Can these be made ahead?
- Yep! They’ll taste great for up to 2 days after baking. Let them cool completely and package them up for presents if you want.