Royal Chocolate Marshmallow Bars
These Royal Chocolate Marshmallow Bars are decadently rich and delightfully chewy! Perfect for any occasion, they combine chocolate, marshmallows, and a satisfying crunch in every bite.
Equipment
- Mixing Bowls
- 9x13 inch baking pan
- Spatula
- Measuring cups and spoons
- Whisk
- Small saucepan
Ingredients
- 1 cup granulated white sugar
- 3/4 cup butter at room temperature (1 1/2 sticks)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups mini marshmallows
- 8 ounces milk chocolate chips
- 3 tablespoons butter
- 1 cup peanut butter (or almond butter for a twist)
- 2 cups Rice Krispies
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease a 9x13 inch baking pan with butter or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together granulated white sugar and softened butter using a whisk until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract until combined.
- In another bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Gently fold in the mini marshmallows, ensuring even distribution throughout the batter.
- Pour the batter into the prepared baking pan and spread evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While baking, melt milk chocolate chips and 3 tablespoons of butter together in a small saucepan over low heat. Stir until smooth and creamy. Remove from heat and stir in peanut butter until well combined.
- Add Rice Krispies to the chocolate-peanut butter mixture, folding gently to coat evenly.
- After bars have cooled for about 10 minutes, pour the chocolate mixture over the top and spread evenly with a spatula.
- Let the bars cool to room temperature, then refrigerate for at least one hour to set the chocolate. Once set, cut into squares and serve.
Notes
- To keep marshmallows soft, store bars in an airtight container and microwave briefly if hardened.
- Swap milk chocolate chips for dark or white chocolate to vary flavor intensity.
- For extra crunch, add chopped nuts like walnuts or pecans to the topping.
- Substitute Rice Krispies with other crispy cereals like Cornflakes or granola if desired.
- To prevent burnt edges, watch baking time closely and adjust according to your oven.