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Chocolate Marshmallow Bars

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Last Updated on April 22, 2024 by Allison Lancaster

Ooey, gooey, chocolatey treats that are so simple to make! Just a few ingredients and these chocolate marshmallow bars will be ready for a delicious dessert!

The square-cut chocolate marshmallow bars stacked on top of each other and placed on a rattan mat with a sheet of parchment underneath the Chocolate Marshmallow Bars.

Do you crave the rice krispy bars from childhood? That marshmallow-y goodness and the crisp of the rice cereal brings back so many memories for me. Of course, I wanted to share that with my kids. So we came up with this Chocolate Marshmallow Bars recipe. A new twist, adding loads of yummy chocolate, a shortbread type crust, and loads of yumminess!

These Chocolate Marshmallow Bars are easy to fix, and only take a few simple ingredients. I’ll be willing to bet that you have most of them on hand already!

Close up, flat lay shot of chocolate marshmallow bars on a sheet of parchment paper that has been placed on a rattan mat.

Chocolate Marshmallow Bars Ingredients & Substitutions:

Chocolate marshmallow bars ingredients on a marble countertop. Ingredients include a bowl of chocolate chips, a jar of marshmallow fluff, a bowl of flour, one and a half sticks of butter, three eggs, vanilla extract, a bowl of crispies and a small bowl with leavening agents.

For the Bars

Unsalted butter – softened at room temperature.

Granulated sugar – Light brown sugar can also be used, but I haven’t tried dark brown sugar which could change the flavor. Corn syrup is a good alternative to using sugar. 

Large eggs – Make sure these are at room temperature so that the batter whips up better, resulting in a bar that rises well.  

All purpose flour – Use gluten-free flour instead for dietary needs. I always grab mine from Aldi.

Unsweetened cocoa – Sweetened cocoa will make these homemade candy bars overly sweet. If you want a deeper-colored finish, you can opt for Dutch processed cocoa.

Marshmallow fluff – This is a key ingredient in these marshmallow treats! We love the Jet Puffed Marshmallow Creme from Kraft.

For the Topping

Semi-sweet chocolate chips -I’ve used semisweet chocolate chips, but you could use milk chocolate chips, dark chocolate chips, or combine chocolate chips. 

Miniature marshmallows – If you don’t have mini marshmallows, use regular marshmallows, cut down in size. 

Unsalted butter – Make sure it’s softened at room temperature so it gets incorporated properly into the mixture. 

Rice crispy cereal – Rice Krispies are the best for these treats, but another crunchy cereal could also be used. Crumbled Graham crackers could also be used for crunchy texture. 

How To Make Chocolate Marshmallow Bars

  • Preheat the oven and prepare the baking sheet.
  • In a large bowl, mix together the butter and sugar. Add eggs and vanilla.
  • Using a separate medium bowl, combine the flour, cocoa powder, and salt. Add it to the wet ingredients until combined. Spread in the bottom of the pan.
  • Place pan in the oven and bake, then remove the baking pan from the oven and cool slightly.
  • Prepare the gooey marshmallows topping and then spoon it over the bottom crust, working quickly.
  • Chill until the top is set.

Equipment You’ll Need


Serve these delicious chocolate marshmallow bars for dessert alongside ice cream, pack it for picnics or lunch box fillers, or add it to a sweet board for parties. One of these bars would also be a scrumptious sweet treat with your coffee!

How To Store Chocolate Marshmallow Bars

They are best stored in an airtight container on the countertop. If you stick them back in the fridge, they may harden and be too hard to eat. However, if you want to keep them longer, they can freeze. Just thaw on the counter before eating.

Recipe FAQ’s:

What else can I add to these chocolate marshmallow bars?

Chopped nuts, sliced maraschino cherries, crispy chocolate candy, melted peanut butter, Graham cracker crumbs, and butterscotch chips, are a few ideas of additional add-ins and ingredients that you can use to easily adapt these treats. 

How do I prevent these lovely bars from sticking to the sides of the pan?

Spray your pan with cooking spray or line your sheet pan with wax paper or foil to prevent the marshmallow layer from sticking to the sides of the pan. Allow for some extra overhang on both sides of the prepared pan that can be used as handles to remove the bars easily. 

What size pan works best for this marshmallow recipe?

I’ve used a 15x10x1 baking sheet, but you could use something smaller, like a 9×13. If you use a smaller pan, adjust the baking time to ensure that the chocolate marshmallow bars are cooked through. 

Can I use a cake mix for the base of these bars?

Absolutely! The ingredients used are the same as what you’d expect from a chocolate cake mix. You will still need to add liquids, such as melted butter, hot water, or anything else that the cake mix lists

More Delicious Dessert Bars

I hope you enjoy this easy and delicious recipe for chocolate marshmallow bars! If you try it, please come back and leave me a comment letting me know how you liked it. And if you have any questions, please feel free to ask! I love hearing from you!

Chocolate Marshmallow Bars Recipe

Chocolate marshmallow bars.

Chocolate Marshmallow Bars

Yield: 24
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ooey, gooey, chocolatey treats that are so simple to make! Just a few ingredients and these chocolate marshmallow bars will be ready for a delicious dessert!


  • For the bars
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all purpose flour
  • 3 Tablespoons unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 7 ounce tub marshmallow fluff
  • For the topping
  • 1 1/3 cups semi sweet chocolate chips
  • 1 1/2 cups minature marshmallows
  • 3 Tablespoons unsalted butter
  • 2 cups rice crispy cereal


  1. Preheat oven to 350 degrees. Prepare a 15x10x1 baking sheet by lining it with foil and spraying the foil with non-stick spray.
  2. In a small bowl, mix the butter and sugar together until it’s just combined. Add in the eggs, mixing between each addition. Then, add in the vanilla and mix until combined.
  3. In another bowl, whisk together the flour, cocoa powder and salt. Slowly add it to the wet ingredients and mix until well combined. Spread the batter into the prepared pan and bake for 15-18 minutes.
  4. Once the cake is done cooking, immediately spread the marshmallow fluff all over the top. The heat will help the fluff spread. Cool for about 30 minutes.
  5. Once cooled, prepare the topping by adding the chocolate chips, marshmallows, and butter to a saucepan and melting it over medium heat. Once melted, stir in the rice crispies until completely coated.
  6. Spoon or scoop the topping onto the fluff layer and carefully spread it all over the top. Move kind of quickly as the topping will harden up if not spread quickly.
  7. Chill in the fridge until the top is set. Cut into bars and serve! Store in an airtight container at room temperature.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 80mgCarbohydrates: 38gFiber: 1gSugar: 24gProtein: 3g

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