Chocolate Marshmallow Bars

Chocolate Marshmallow Bars. Better than pudding.

Around here it has been a summer and a half kind of week where the temperatures are normal plus half again beyond that. But this dessert is hot weather worthy, easy to make, and can be prepared early in the day.

It’s even tastier made a day ahead. While the crust is baking, make the filling on the stove-top using a double boiler. Pour it (gently) right onto the fresh-from-the-oven shortbread crust and let the whole thing set.

If it’s very warm weather it can go immediately into the refrigerator to firm up. If the kitchen is moderately cool, it should set up on the counter top in about four hours. It can be served cold or at room temperature.

For overnight resting, cover the pan loosely with a piece of parchment but don’t seal it in plastic wrap – it needs a little air circulation (don’t we all). It’s a gooey bar, so best to serve it on a plate with a fork or spoon. It is especially tasty topped with whipped cream or non dairy whip.

For least messy slicing, use a very sharp knife and run it under hot water after each cut. Small servings are probably plenty unless you are entertaining a sweet-tooth cookie monster. The marshmallow plus chocolate filling is extra rich.

Need another dessert idea that uses the same filling? Make a pie crust and then fill it with the marshmallow chocolate mixture. Let it set in the refrigerator for about four hours and top with plenty of whipped cream or non dairy whip and chocolate sprinkles or chocolate curls. Most pies will serve 6 to 8 but for this dessert, one pie might serve 8 to 12 (smaller slices).

The marshmallows will keep the filling slightly soft and the chocolate will make it taste like a fudgy fudgsicle in a pie. To make the filling a little less sweet, use bittersweet chocolate chips rather than semisweet chocolate chips.

Summer may mean getting through those hot days any way we can, but it doesn’t mean we need to skip dessert. Especially a chocolate dessert. Take that, hot day.

Chocolate Marshmallow Bars. Better than pudding.


Chocolate Marshmallow Bars
  • 154 grams shortening (11 tablespoons)
  • 2 teaspoons vanilla extract
  • 100 grams granulated sugar (1/2 cup)
  • 260 grams Canteen flour blend (2 cups) (see notes)
  • 120 grams nondairy milk (1/2 cup)
  • 1 teaspoon vanilla extract
  • 340 grams semisweet or bittersweet chocolate chips (2 cups)
  • 283 grams mini marshmallows (3 heaping cups) (10 oz bag)
  • Whipped cream (optional)
  1. Preheat oven to 325°F. Line an 8x8 pan with parchment paper and grease the sides with nonstick spray. In a large bowl blend the shortening with the vanilla extract until combined. Add the sugar and blend thoroughly. Add the flour and stir until the dough comes away from the side of the bowl, about a minute or so. Roll out dough to approximately fit the bottom of the parchment lined pan or press the dough to fit and flatten evenly. Bake 45-50 minutes or until the crust is lightly browned and fully baked.
  2. While the crust bakes prepare the filling - it takes a while to stir those marshmallows into a smooth mixture. In a double boiler set over low heat, slowly melt the filling ingredients together until everything is smooth and well combined. The marshmallows melt very slowly. Make sure the heat is turned very low or the chocolate might burn. Keep stirring. Once it is melted and smooth (takes 20-30 minutes) gently pour the mixture onto the baked crust without disturbing it (pour gently or you may rip a whole in the crust).
  3. Place the pan on the counter to set. If the house is too warm, place it in the refrigerator. After a couple of hours cover with a sheet of parchment paper but don't seal with plastic wrap because it needs a little air circulation. An overnight rest is best. It will still be soft, almost pudding-like but it can be sliced into bars once the filling is set. Cut into 16 smaller bars or 12 larger bars and serve on a plate topped with whipped cream, if desired.
See About Flour for Canteen blend info