Description
These Fudgy Chocolate Marshmallow Christmas Bars are a decadent holiday treat combining the rich flavors of cocoa, melted butter, and sweetened condensed milk with gooey mini marshmallows and melty chocolate chips. With a crumbly graham cracker base and optional chopped nuts for crunch, these bars are perfect for festive gatherings or everyday indulgence during the winter season.
Ingredients
Scale
Base and Dry Ingredients
- 2 cups (200g) graham cracker crumbs
- ¼ cup (25g) unsweetened cocoa powder
- 1½ cups (180g) powdered sugar
Wet Ingredients
- ¾ cup (170g) unsalted butter, melted
- 1 can (14 oz / 397g) sweetened condensed milk
Add-ins
- 3 cups (150g) mini marshmallows
- 1½ cups (270g) chocolate chips
- ½ cup (60g) chopped nuts (optional)
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, whisk together the graham cracker crumbs, unsweetened cocoa powder, and powdered sugar until the mixture is well combined and free of lumps, creating the base mixture for the bars.
- Add Wet Ingredients: Pour in the melted unsalted butter and sweetened condensed milk to the dry mixture. Stir thoroughly until the mixture becomes thick and sticky, ensuring even incorporation of all ingredients.
- Fold in Extras: Gently fold in the mini marshmallows, chocolate chips, and chopped nuts if using, distributing them evenly throughout the batter to create texture and bursts of sweetness.
- Spread: Transfer the thick mixture into the prepared baking pan. Use a spatula to spread it evenly across the pan, smoothing the surface as much as possible despite the sticky consistency.
- Bake: Bake the bars in the preheated oven for 25 to 30 minutes, until the edges look set and slightly firm, while the center remains soft but not liquid. This ensures fudgy, chewy bars with a slight firmness at the edges.
- Cool & Cut: Allow the bars to cool completely in the pan. Cooling is essential for the bars to firm up sufficiently so when you cut them into squares, they hold their shape without crumbling.
Notes
- If you prefer nut-free bars, simply omit the chopped nuts.
- Line the baking pan with parchment paper for easier removal and cleaner cuts.
- Ensure bars cool completely before cutting to prevent sogginess or crumbling.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate according to your preference.
- Store bars in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
