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Hot Chocolate Bars Recipe
Ash Tyrrell

Hot Chocolate Bars Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.