Deluxe Chocolate Marshmallow Bars – The Best Marshmallow and Chocolate Dessert
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Deluxe Chocolate Marshmallow Bars, also called Royal Chocolate Marshmallow Bars, are pretty much the best marshmallow and chocolate dessert on Earth. This recipe makes a huge batch of chocolate bars with a gooey marshmallow layer and a crispy chocolate topping.
Deluxe Chocolate Marshmallow Bars
I am in love. I mean what’s not to love. Deluxe Chocolate Marshmallow Bars have all my favorite things.
Chocolate Cake with chopped pecans; Melty, Gooey Marshmallows; Rice Krispies; and Peanut Butter Chocolate Topping.
Another great thing is that the recipe uses a jelly roll pan meaning it makes a huge batch. This is perfect for a bake sale, the holidays, or even for a group of hangry kids.
Royal Chocolate Marshmallow Bars Ingredient List
- Butter, softened
- Sugar
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Salt
- Baking Powder
- Cocoa Powder
- Chopped Nuts
- Miniature Marshmallows
- Chocolate Chips
- Peanut Butter
- Rice Krispies Cereal
Chocolate Marshmallow Crispy Bars
My bestie, Kristin, is a marshmallow lover (along with red wine and coffee). She can’t resist any dessert with marshmallows especially a chocolate and marshmallow dessert.
Her sweet cutie daughter, Mal, was having a bake sale, so Kristin asked me to contribute a couple desserts. I just knew it had to be a dessert with marshmallows.
So, I threw open my Waynesburg Christian Church Cook Book to the best ever chocolate marshmallow crispy bars. The crispy part of the name comes from the addition of Rice Krispies in the peanut butter chocolate topping.
How to Make Chocolate Marshmallow Crispy Bars
Step by Step Instructions
- Preheat oven to 350 degrees F. Spray a jelly roll pan with nonstick cooking spray. If desired, line the bottom of the pan with parchment paper for easier removal from the pan.
- Cream softened butter and sugar. Add eggs and vanilla and beat until fluffy.
- In a separate bowl, combine flour, salt, baking soda and cocoa powder; add it creamed mixture. Stir in chopped nuts.
- Spread into the prepared jelly roll pan, and bake for 15 to 18 minutes.
- Remove from the oven, top with mini marshmallows.
- Return the pan to the oven for 2 to 3 minutes; remove from the oven again.
- Dip a knife in water and spread the melted marshmallow over cake in an even layer; cool.
- Once cooled, melt chocolate chips, butter, and peanut butter over low heat on the stove.
- Stir in Rice Krispies, and spread over the marshmallow layer. Chill until ready to cut and serve.
For the full ingredient list and amounts for chocolate marshmallow crispy bars, scroll to the recipe card at the bottom of this post.
The Best Marshmallow and Chocolate Dessert Recipe FAQs
- This recipe uses a jelly roll pan. If you don’t have one, they come in super handy.
- I like to line my jelly roll pan with parchment paper. This makes it easier to remove the Royal Chocolate Marshmallow bars from the pan.
- Chopped pecans or walnuts work in this recipe.
- The chocolate peanut butter layer gets a little soft when they sit out at room temperature. Chill these before cutting, and if possible, store in the refrigerator.
Marshmallow Dessert Recipes
Peanut Butter Marshmallow Candy
Deluxe Chocolate Marshmallow Bars – The Best Marshmallow and Chocolate Dessert
Ingredients
Bottom Layer
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 Tablespoons cocoa powder
- 1/2 cup chopped nuts
Second Layer
- 4 cups mini marshmallows
Top Layer
- 1 1/3 cups chocolate chips (8 ounces)
- 3 Tablespoons butter
- 1 cup peanut butter
- 2 cups Rice Krispies
Instructions
- Preheat oven to 350 degrees F. Spray a jelly roll pan with nonstick cooking spray. Line with parchment if desired.
- Cream 3/4 cup butter and sugar; add eggs and vanilla, and beat until fluffy.
- In a separate bowl, combine flour, salt, baking powder and cocoa powder.
- Add dry ingredients to creamed mixture, and beat until combined. Stir in chopped nuts.
- Bake for 15 to 18 minutes.
- Remove from oven and sprinkle with mini marshmallows.
- Cook for an additional 2 – 3 minutes.
- Remove from oven; take a knife dipped in water and spread melted marshmallows into an even layer. Let cool.
- In a saucepan, melt chocolate chips, 3 Tablespoons butter, and peanut butter over low heat; stir until smooth. Stir in Rice Krispies.
- Spread over the marshmallow layer. Chill until ready to cut.
Notes
- This recipe uses a jelly roll pan. If you don’t have one, they come in super handy, and many (like this one) come with a plastic lid making for easy storage.
- I like to line my jelly roll pan with parchment paper. This makes it easier to remove the Royal Chocolate Marshmallow bars from the pan.
- Chopped pecans or walnuts work in this recipe.
- The chocolate peanut butter layer gets a little soft when they sit out at room temperature. Chill these before cutting, and if possible, store in the refrigerator.
- Love chocolate? Try Chocolate Cake Mix Crinkle Cookies.
- Please note that the carb counts, calorie counts and nutritional information varies greatly depending on the products you use. The auto-calculation is an automated estimate and should NOT be used for specific dietary needs.
Nutrition
the link you provided foe the pan you use is a 9×13 pan, NOT a jelly roll pan, so which should be used!??
Sorry about that. We removed the wrong link. A jelly roll or half sheet pan will work. A 9×13 pan would work as well – the bars will just be thicker.