Hot Chocolate Bars Recipe for Cozy Evenings
I can’t tell you how much I loved making these hot chocolate bars! The first time I baked them, my whole kitchen smelled like a cozy winter night.
When I finally took a bite, it honestly felt like I was sipping hot cocoa in dessert form. The gooey marshmallows and rich chocolate made me want to grab a blanket and sit by the window with a warm drink.
These bars are easy to make, fun to customize, and they disappear fast whenever I share them with friends or family.
Ingredients
Here’s what I used to make these hot chocolate bars. Each ingredient plays a role in creating the perfect texture and flavor.
- 1 cup unsalted butter, softened – room temperature butter creams better and gives a lighter texture.
- 1 ¼ cup granulated sugar – adds sweetness and keeps the bars chewy, but you can adjust slightly if you like less sweet
- 2 large eggs – they hold the batter together and make it soft. Always use fresh eggs for the best rise.
- 1 teaspoon vanilla extract – pure vanilla gives a richer, warmer flavor than imitation.
- 1 ¼ cup all-purpose flour – the base structure of the bars; don’t pack it tightly when measuring.
- ½ cup unsweetened cocoa powder – use a good-quality cocoa for a deep chocolate flavor.
- ½ teaspoon salt – balances the sweetness and makes the chocolate taste bolder.
- 1 teaspoon baking powder – gives the bars a slight lift so they’re not too dense.
Toppings
- 1 cup mini marshmallows – they melt slightly and give that classic hot cocoa feel.
- ½ cup chocolate chips – I like semi-sweet, but you can use milk or dark depending on your taste
- ½ cup crushed peppermint candies – optional, but they add crunch and a festive flavor.
- ¼ cup hot chocolate mix – sprinkled on top for an extra chocolatey punch.
Note: This recipe makes about 12 servings.
Variations
Here are a few ways I like to switch things up depending on who I’m baking for:
- Swap flour with almond flour to make the bars gluten-free.
- Use coconut sugar instead of granulated sugar for a slightly healthier twist.
- Add cinnamon or nutmeg to the batter for a spiced cocoa vibe.
- Stir in a scoop of chocolate protein powder for a protein-packed snack.
- Use dairy-free chocolate and vegan marshmallows for a dairy-free option.
Cooking Time
- Prep Time: 15 minutes\
- Cooking Time: 25–30 minutes
- Total Time: 1 hour 45 minutes (includes cooling time)
Equipment You Need
- Mixing bowls – for keeping wet and dry ingredients separate until combined.
- Electric mixer – makes creaming butter and sugar quick and fluffy.
- Measuring cups and spoons – accuracy is key for consistent results.
- 8×8-inch baking pan – creates thick, gooey bars.
- Parchment paper – makes it easy to lift the bars out once cooled.
- Spatula – for spreading batter evenly.
- Cooling rack – helps bars cool evenly without getting soggy.
How to Make Hot Chocolate Bars Recipe?
This recipe comes together in simple steps, and I promise it’s worth the wait while they cool.
Step 1: Preheat the oven
I preheat my oven to 350°F (175°C) and line the pan with parchment paper. Leaving some paper hanging over the edges makes it so much easier to lift the bars out later.
Step 2: Cream the butter and sugar
I beat softened butter and sugar together with a mixer until it turns pale and fluffy. This step makes the bars lighter and prevents them from being too dense.
Step 3: Add eggs and vanilla
I crack in the eggs one at a time, mixing well after each addition. Then I add the vanilla, which instantly gives the batter that cozy, sweet aroma.
Step 4: Mix the dry ingredients
In another bowl, I whisk together flour, cocoa powder, baking powder, and salt. Then I slowly mix the dry ingredients into the wet mixture until I get a smooth batter.
Step 5: Spread and bake
I pour the batter into the pan and smooth it with a spatula. The bars bake for about 25–30 minutes, or until a toothpick comes out mostly clean with just a few crumbs.
Step 6: Add toppings
While the bars are still warm, I scatter marshmallows, chocolate chips, and peppermint candy on top. The warmth melts everything slightly, making them look irresistible.
Step 7: Cool and slice
I let the bars cool fully in the pan before lifting them out with the parchment. Once cooled, I slice them into squares, and they’re ready to enjoy!
Additional Tips for Making this Recipe Better
Here are some little tricks I’ve learned from making these bars more than once:
- I always make sure my butter is truly at room temperature—it creams better and makes a big difference.
- Adding a spoonful of hot chocolate mix or espresso powder to the batter deepens the chocolate flavor.
- When I want a s’mores twist, I add a graham cracker crust under the batter.
- To cut down the richness, I sometimes replace half the butter with Greek yogurt. It still tastes amazing.
How to Serve Hot Chocolate Bars Recipe?
These bars can be dressed up or kept simple. For holidays, I drizzle them with melted chocolate and sprinkle on crushed candy canes. For casual evenings, I love pairing them with a hot coffee or latte. You can also serve them warm with vanilla ice cream on top. If you’re making a platter, dust them with powdered sugar for a pretty finish.
Nutritional Information
Here’s an approximate breakdown per serving (1 bar, out of 12):
- Calories: 210
- Protein: 2g
- Carbohydrates: 29g
- Fat: 10g
Make Ahead and Storage
Room Temperature
I keep them in an airtight container, and they stay soft for up to 3 days.
Refrigerator
When stored in the fridge, they last up to a week and taste just as good chilled.
Freezer
I wrap individual bars tightly and freeze them for up to 3 months. To enjoy, I let them thaw at room temp or pop them in the microwave for a few seconds.
Why You’ll Love This Recipe?
This recipe is one of those cozy treats that checks all the boxe.
- It’s super easy to prepare, even if you don’t bake often.
- You can customize the toppings to suit your mood or season.
- It works for different diets with simple swaps like almond flour or vegan chocolate.
- The bars are rich, gooey, and packed with chocolatey goodness.
- They’re perfect for sharing, gifting, or simply treating yourself
Hot Chocolate Bars Recipe
Ingredients
Method
- I preheat my oven to 350°F (175°C) and line the pan with parchment paper. Leaving some paper hanging over the edges makes it so much easier to lift the bars out later.
- I beat softened butter and sugar together with a mixer until it turns pale and fluffy. This step makes the bars lighter and prevents them from being too dense.
- I crack in the eggs one at a time, mixing well after each addition. Then I add the vanilla, which instantly gives the batter that cozy, sweet aroma.
- In another bowl, I whisk together flour, cocoa powder, baking powder, and salt. Then I slowly mix the dry ingredients into the wet mixture until I get a smooth batter.
- I pour the batter into the pan and smooth it with a spatula. The bars bake for about 25–30 minutes, or until a toothpick comes out mostly clean with just a few crumbs.
- While the bars are still warm, I scatter marshmallows, chocolate chips, and peppermint candy on top. The warmth melts everything slightly, making them look irresistible.
- I let the bars cool fully in the pan before lifting them out with the parchment. Once cooled, I slice them into squares, and they’re ready to enjoy!
Notes
- I always make sure my butter is truly at room temperature—it creams better and makes a big difference.
- Adding a spoonful of hot chocolate mix or espresso powder to the batter deepens the chocolate flavor.
- When I want a s’mores twist, I add a graham cracker crust under the batter.
- To cut down the richness, I sometimes replace half the butter with Greek yogurt. It still tastes amazing.
