Chocolate Marshmallow Crunch Bars Recipe
This Chocolate Marshmallow Crunch Bars Recipe stands out with its no-bake ease, golden toasted marshmallows, and the perfect crispy rice crunch.
Equipment
- Large saucepan
- Mixing spoon or spatula
- 8x8-inch baking dish
- Parchment paper
- Knife for slicing
- Measuring cups and spoons
Ingredients
- Semi-sweet chocolate chips or milk chocolate for a sweeter taste 2 cups
- Unsalted butter 3 tablespoons
- Creamy peanut butter substitute with almond butter if desired 1/2 cup
- Crispy rice cereal 3 cups
- Mini marshmallows 2 cups
- Sea salt optional for flavor balance 1/4 teaspoon
- Vanilla extract 1/2 teaspoon
Optional Garnish
- Extra marshmallows for topping
- Melted white chocolate drizzle
Instructions
- Start by lining your 8x8-inch baking dish with parchment paper. This makes removing and cutting the bars a breeze.
- In a large saucepan over low heat, melt together the chocolate chips, butter, and peanut butter. Stir continuously until silky smooth.
- Once melted, remove the pan from heat and stir in the vanilla extract and sea salt. The salt balances the sweetness perfectly.
- Fold the crispy rice cereal into the warm chocolate mixture until every bit is evenly coated. Work quickly before it firms up.
- Gently stir in the mini marshmallows so they stay mostly intact. This creates gooey pockets inside every bite.
- Pour the mixture into your prepared dish and press it down firmly with a spatula. For neater edges, use a second sheet of parchment to smooth the top.
- Sprinkle a handful of mini marshmallows on top and lightly toast them with a kitchen torch for a beautiful, golden finish.
- Refrigerate for at least 1 hour, or until completely firm. Once set, lift the block from the pan and slice into 12 even bars.
- Your Chocolate Marshmallow Crunch Bars are ready to serve! Perfect for parties, potlucks, or late-night cravings.