Irresistibly Gooey Marshmallow Fudge Bars: The Ultimate Homemade Dessert Recipe
As the holiday season approaches, bringing with it a yearning for cozy, comforting treats, I found myself venturing into the kitchen for a baking project that was a delightful departure from my usual routine. The result? These incredibly delicious Marshmallow Fudge Bars – a perfect blend of fudgy brownie, gooey marshmallow, and rich chocolate icing that will undoubtedly become a staple in your dessert repertoire. Forget complicated recipes; these bars are designed for maximum flavor with approachable steps, making them ideal for both seasoned bakers and eager beginners. They are a celebration in every bite, promising to bring joy to any gathering, big or small.
The Inspiration: A Classic “Baking in America” Recipe
This exquisite fudgy, multi-textured bar cookie is a cherished adaptation from Greg Patent’s acclaimed cookbook, Baking in America. I’ve had this particular recipe tucked away in my collection for years, but it wasn’t until recently that I truly appreciated its unique charm and how it stands out from other marshmallow bar recipes. What initially caught my attention were a couple of distinct features that promised a superior baking experience and, more importantly, a more satisfying final product.
Unlike many recipes that rely on marshmallow crème or tiny mini marshmallows, this one specifically calls for large marshmallows, thoughtfully snipped in half. This seemingly small detail makes a significant difference, creating delightful pockets of gooey, melted marshmallow that hold their structure beautifully during baking, leading to that iconic, irresistible chewiness. Furthermore, the recipe for the icing, featuring rich brown sugar, was another immediate highlight. Brown sugar not only lends a deeper, more complex caramel note to the chocolate fudge topping but also contributes to an incredibly smooth and luxurious texture that perfectly complements the brownie base and the airy marshmallows. These thoughtful choices in ingredients and preparation elevate these treats beyond typical brownies, transforming them into truly exceptional homemade marshmallow fudge bars.
My initial plan for the weekend included an ambitious baking schedule, so I decided to make a half batch of these magnificent bars using an 8-inch pan. This allowed me to test the recipe and enjoy a smaller quantity, perfect for a casual treat. For those looking to feed a crowd or simply indulge more, the full recipe doubles the quantities, designed for a standard 13×9 inch pan, with a baking time that remains remarkably similar, ensuring consistent results regardless of batch size. To make it easier for everyone, I’ve since meticulously converted the full batch version into a user-friendly recipe card format below, complete with precise measurements and detailed instructions. This comprehensive guide will help you achieve perfect results every time, whether you opt for a cozy half batch or a grand full spread of these delectable marshmallow fudge bars.
The outcome was simply fantastic. These homemade marshmallow fudge bars were not only incredibly good, but I was particularly impressed by how neatly they sliced. This is a common challenge with many marshmallow-laden desserts, which often tend to crumble or fall apart upon cutting. However, this recipe yields bars that hold their shape beautifully, making them ideal for serving and presentation. The fudge icing, with its unique brown sugar base, was absolutely worth the anticipation. It solidified into a smooth, decadent layer that added another dimension of richness and sweetness. While the pecans in the brownie batter added a pleasant texture and a subtle counterpoint to the overall sweetness, I found that they could easily be omitted for those who prefer a nut-free version or a purer chocolate experience. Regardless of whether you include nuts, these bars promise a truly satisfying and memorable dessert.
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Marshmallow Fudge Bars Recipe Card
Marshmallow Fudge Bars
Anna
Pin Recipe
Ingredients
- 8 tablespoons unsalted or salted butter (114 grams), softened
- ¾ cup granulated sugar (125 grams)
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅔ cup all-purpose flour (90 grams)
- 2 tablespoons Dutch-process cocoa powder (12 grams), unsweetened
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pecans (optional, for texture and flavor)
- 24 large marshmallows snipped in half
Frosting
- ½ cup packed light or dark brown sugar
- 3 oz unsweetened chocolate chopped
- ¼ cup hot water (56 grams)
- 4 tablespoons unsalted or salted butter, cut into chunks (56 grams)
- 1 ½ teaspoons vanilla extract
- 1 ½ cups powdered sugar sifted after measuring (180 grams)
- 2-3 tablespoons room temperature heavy cream (28 grams or more)
Instructions
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To begin, preheat your oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch metal baking pan by lining it with parchment paper, ensuring there’s an overhang on the sides to easily lift the bars out later. If parchment paper is unavailable, you can use aluminum foil, making sure to grease it thoroughly to prevent sticking. This preparation is crucial for easy removal and clean slices.
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In a large mixing bowl, beat the softened butter with an electric mixer until it becomes light and creamy. Gradually add ¼ cup of the granulated sugar, continuing to beat for about 30 seconds until well combined. Then, gradually incorporate the remaining ½ cup of sugar, beating for another 3 to 4 minutes. The mixture should become very light in color and fluffy. Remember to scrape down the sides of the bowl frequently to ensure all ingredients are uniformly mixed. Next, beat in the vanilla extract, followed by the eggs, adding them one at a time and mixing well after each addition until just combined.
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In a separate medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and salt until thoroughly combined. With a spatula or wooden spoon (avoid using the electric mixer at this stage to prevent overmixing), gradually fold the dry flour mixture into the wet batter until just incorporated and no streaks of flour remain. If using, gently stir in the chopped pecans. Spoon dollops of the batter evenly over the bottom of your prepared pan. Carefully use the back of a spoon or an offset spatula to gently spread and smooth the batter into a very thin, even layer covering the entire bottom of the pan. The thinner the base, the better the overall texture balance of the bars.
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Bake the brownie base for 15 to 20 minutes, or until a wooden toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set. Immediately upon removing the pan from the oven, carefully arrange the snipped marshmallow halves across the warm brownie layer, placing them cut-side down and fitting them as closely as possible without overcrowding. Return the pan to the oven and bake for an additional 3 minutes. This brief baking period allows the marshmallows to soften and become slightly gooey. Once removed, let the bars cool completely in the pan on a wire rack before proceeding to the frosting stage. This cooling time is essential for the structure of the bars.
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While the bars are cooling, you can start preparing the delicious brown sugar fudge frosting. This frosting also requires some cooling time, so starting it now ensures everything is ready when your marshmallow layer is completely set and cool.
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In a medium saucepan, combine the packed brown sugar, chopped unsweetened chocolate, and hot water. Place the saucepan over medium heat, stirring occasionally, until the mixture comes to a gentle boil. Maintain a watchful eye to prevent scorching, adjusting the heat as necessary to achieve a steady, gentle simmer.
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Once the mixture begins to gently boil, stir it constantly for precisely 3 minutes to ensure proper thickening and melding of flavors. Remove the saucepan from the heat and immediately add the chunks of butter. Continue stirring until the butter has completely melted and is fully incorporated into the chocolate mixture, creating a smooth, glossy base. Stir in the vanilla extract. Now comes the crucial cooling step: allow this chocolate mixture to cool completely to room temperature. This patience is rewarded! Once cool, begin beating in the sifted powdered sugar. At this stage, the icing may appear grainy and might even look like it’s separated or “ruined” – don’t panic! It’s perfectly normal. Continue to beat, gradually adding the room temperature heavy cream, one tablespoon at a time. With each addition, the icing will transform, becoming wonderfully glossy, smooth, and easily pourable.
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Once the fudge icing is perfectly smooth and pourable, carefully spread it evenly over the cooled marshmallow layer in the pan. You can gently tilt the pan to help the icing spread naturally, then use the back of a spoon or an offset spatula to completely cover the marshmallows, ensuring every bit is coated in this rich, chocolatey goodness.
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Allow the marshmallow fudge bars to set completely. This crucial step typically takes about an hour at room temperature, but could be sped up by placing them in the refrigerator for about 30-45 minutes. Once the icing is firm to the touch, lift the parchment paper (or foil) from the pan and transfer the entire block of bars to a cutting board. Use a sharp, warm knife to cut them into perfect squares or bars of your desired size. Enjoy these decadent, homemade marshmallow fudge bars!
Notes