Choco-Mallow Bars: The perfect blend of velvety chocolate, fluffy marshmallows, and a delightful hint of nutty crunchiness. A must-try during the holiday season, these chocolate covered marshmallow candy bars are always a crowd favorite.
And the best part? They are incredibly easy to make at home! No complicated ingredients or baking skills required. So, aprons on, everyone—it’s time to create some melt-in-your-mouth magic!
Why You’ll Love Homemade Choco-Mallow
- Simple ingredients, big flavor: You don’t need a long list of ingredients to create these delicious bars. Just some chocolate, marshmallows, and your choice of nuts for added texture.
- Quick and easy: This recipe requires no baking and takes less than 30 minutes of your time. Perfect for those busy days when you still want to indulge in something sweet.
- Great for gifting: Packed up in cute boxes, these candies make a tasty gift to spread holiday cheer to friends and family.
- Fun and festive: The addition of holiday sprinkles adds a pop of color and a sprinkle of joy to these bars. Perfect for any holiday party or gathering.
What You’ll Need:
Ingredients:
- Semi sweet chocolate chips
- Dark chocolate chips
- Heavy cream
- Vanilla extract
- Instant coffee
- Large marshmallows (I used homemade)
- Chopped pecans
- Sprinkles for topping
Equipment:
- 9×9 baking pan
- Parchment paper
- 2 or 3-quart saucepan
- Mixing spoon
- Spatula (I like this kind)
- Measuring cups and spoons
Step-by-Step Directions:
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Step 1 – Prepare a 9×9 pan with two layers of parchment paper, making sure that all four sides of the pan are protected with parchment.
Step 2 – In a saucepan, combine the chocolate, cream, instant coffee and vanilla.
Step 3 – Heat over low to medium-low heat until everything is combined and smooth, stirring often to prevent scorching the chocolate.
Step 4 – Spread a thin layer of chocolate on the bottom of the prepared pan.
Step 5 – Place marshmallows on top of the chocolate.
Step 6 – Sprinkle chopped pecans between and on top of the marshmallows.
Step 7 – Spread the remaining chocolate on top of the marshmallows and nuts, ensuring that everything is covered.
Step 8 – Add holiday sprinkles on top, then refrigerate until set, at least two hours. Use a sharp knife to cut the candy into squares and enjoy!
Essential Tips:
Don’t skip these tips – read them before starting to avoid any potential mistakes.
- Don’t rush while melting the chocolate. Low heat and frequent stirring will prevent burning. Learn more about melting chocolate right here.
- Take this recipe to another level and toast the pecans before starting. Simply place them in a 350˚F oven for 5-10 minutes and then let them cool while you melt the chocolate.
- Keep the parchment paper from slipping: Spritz a small amount of cooking spray between the layers of parchment paper and crease the paper at the edges of the pan to help keep everything in place.
- I like to use large homemade marshmallows with this recipe (eggnog flavor is amazing during Christmastime), but you can also use mini marshmallows if you have some left over.
- You may want to cut large store-bought marshmallows in half on the long side so they aren’t too tall in the pan.
- Have fun with the toppings! Experiment with chopped nuts, shredded coconut, or even candies like crushed candy canes for a peppermint twist.
Frequently Asked Questions
Nope! Since we’re melting the cream at the same time as the chocolate, it’s slightly less prone to burning. That said, make sure you stir frequently and keep a close eye on it.
Absolutely! You can use any type of chocolate you like depending on your preference and taste. You can even try white chocolate, though you might want to skip the coffee if you do.
They can last up to 2 weeks if stored properly in an airtight container or covered with plastic wrap. But let’s face it, they’ll be gone before you know it! Enjoy them while they’re fresh and share with friends and family for an extra dose of holiday joy.
Giving these away as gifts?
Here are some festive ways to package them for gifting:
- Use small treat boxes or wide mouth mason jars and tie a ribbon around it.
- Place them in cellophane bags and seal with a personalized sticker.
- Mix them in with other treats like Snowballs, Double Chocolate Cookies, and Pecan Crescent Cookies
No matter how you pack them up, remember to add a cute printable tag! It’s the perfect way to let everyone know that you’re the mastermind behind these delicious treats.
How to Store Choco Mallow Candy Squares
Make ahead: You can make this recipe up to 3 days in advance and store it covered in the fridge until you’re ready to serve or package them for gifting.
Store: Keep leftovers (if there are any!) in an airtight container at room temperature for up to one week.
Freeze: To freeze, place the candy squares in a single layer on a baking sheet and freeze for an hour or until firm. Then transfer them to a freezer-safe container, with parchment paper between the layers so they don’t stick together. Enjoy within 2 months.
If you liked my Choco Mallow Candy Bars, you’re going to love my Check Mix Christmas Crack . This sticky, gooey chex mix candy is an irresistible blend of sweet and salty.
Or you can check out my other Christmas desserts recipes here.
Print your homemade choco-mallow recipe here
Choco Mallow Candy
Choco mallow candy squares are tasty treats loaded with melted chocolate, fluffy marshmallows, and crunchy pecans. They're fun to make, even more fun to eat, and are sure to make your tummy happy and your sweet tooth satisfied!
Ingredients
- 3 cups semi sweet chocolate chips
- 1 cup dark chocolate chips
- 3/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee
- 9 - 11 large marshmallows
- 1/2 cup chopped pecans, lightly toasted
- Sprinkles for topping
Instructions
- Prepare a 9x9 pan with two layers of parchment paper, making sure that all four sides of the pan are protected with parchment.
- In a 2 quart saucepan, combine the chocolate, cream, instant coffee and vanilla.
- Heat over low to medium-low heat until everything is combined and smooth, stirring often to prevent scorching the chocolate.
- Spread a thin layer of chocolate on the bottom of the prepared pan.
- Place marshmallows on top of the chocolate.
- Sprinkle chopped pecans between and on top of the marshmallows.
- Spread the remaining chocolate over top of the marshmallows and nuts, ensuring that everything is covered. Add holiday sprinkles on top and allow to cool down at room temperature for 10-15 minutes.
- Refrigerate to set, at least two hours. Use a sharp knife to cut the candy into squares and enjoy!
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- Don’t rush while melting the chocolate. Low heat and frequent stirring will prevent burning. Learn more about melting chocolate right here.
- Take this recipe to another level and toast the pecans before starting. Simply place them in at 350˚F oven for 5-10 minutes and then let them cool while you melt the chocolate.
- Keep the parchment paper from slipping: Spritz a small amount of cooking spray between the layers of parchment paper and crease the paper at the edges of the pan to help keep everything in place.
- I like to use large homemade marshmallows with this recipe (eggnog flavor is amazing during Christmastime), but you can also use mini marshmallows if you have some leftover.
- You may want to cut large store-bought marshmallows in half on the long side so they aren't too tall in the pan.
- Have fun with the toppings! Experiment with chopped nuts, shredded coconut, or even candies like crushed candy canes for a peppermint twist.
Recommended Products
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Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
This post was originally published on December 9, 2015. It has been updated with new photos, additional tips, step by step process photos, and faq.
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