Easy Double Chocolate Marshmallow Treats

If you love chocolate and a little nostalgic marshmallow goo, these Easy Double Chocolate Marshmallow Treats are your ticket back to the best parts of childhood with grown-up chocolate vibes. Think fudgy melted chocolate, crunchy cereal or shortbread base (your call), and pillowy marshmallows that get slightly toasted on top — pure messy comfort in squares.

My husband practically demands these whenever we need a “family morale booster.” I make a pan, set it on the counter, and it’s like Pavlov’s kitchen: little feet appear, phones get abandoned, and someone inevitably scoops a warm corner with a finger. We once brought a pan to a neighbors’ BBQ and came home with an empty dish and a handwritten demand for the recipe. Now it’s our unofficial holiday bribe-dessert.

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I’ll be honest: the first time I tried this, I over-toasted the marshmallows because I got distracted scrolling through a friend’s vacation pics. It still tasted great, just looked like a small bonfire. Now I hover a little more, sing slightly less, and use the broiler for 10–20 seconds max. Also — I once swapped in peanut butter chips because we were out of semisweet, and it added this nutty richness that made everyone pause mid-bite. Not traditional, but 10/10 would do again.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): If your base uses cookie crumbs or a shortbread layer, pick a sturdier biscuit for better texture — graham crackers or digestive-style cookies are great.
– Fats & Oils: Use real butter if you can; it gives that silky mouthfeel. Margarine will work in a pinch but won’t be as rich.
– Chocolate: Go for a good-quality semisweet or bittersweet bar for melting, and toss in a handful of chips for texture — bittersweet keeps it from tasting too sweet.
– Sweeteners: For the marshmallow topping, standard store-bought marshmallows are fine; avoid mini marshmallows labeled “air-puffed” if you want a chewier finish.
– Nuts & Seeds: Optional add-in — toast walnuts or pecans for a great crunch, but buy them fresh and fragrant, not the stale bins at discount racks.

Prep Ahead Ideas

– Make the chocolate base a day ahead and keep it wrapped in the fridge; bring to room temp before adding marshmallows so it warms evenly.
– Toast and store any nuts separately in an airtight container to keep them crunchy.
– Pre-measure chocolate chips and marshmallows into small bowls so assembly is fast — great for dessert emergencies.

✔Time-Saving Tricks

– Use the microwave to melt chocolate in short bursts (15–20 seconds), stirring between, instead of a double boiler.
– Buy mini marshmallows to save on cutting or pressing big ones into place.
– Use a lined baking pan for easy removal — no waiting, no prying sticky squares off the tin.

✔Common Mistakes

– Over-broiling the marshmallows: they go from toasty to charcoal in seconds — watch them like a hawk.
– Melting chocolate too hot: scorched chocolate gets grainy. If it seizes, stir in a little warm cream or butter to smooth it out.
– Putting marshmallows on an ice-cold base: they won’t stick well. Let the pan warm slightly or press gently so everything bonds.

What to Serve It With

– A big mug of milk or espresso — chocolate needs drinks that can keep up.
– Fresh berries or a simple citrus salad to cut the richness.
– Vanilla ice cream for a warm-pan/scoop contrast.
– For something quirky, serve with salted potato chips on the side for crunch and salt-sweet magic.

✔Tips & Mistakes

– Warm the pan slightly before topping so marshmallows adhere better.
– If chocolate looks grainy, add a splash of cream and whisk to salvage it.
– Salt is your friend — a tiny sprinkle of flaky salt on top balances the sweetness.

✔Storage Tips

Store leftovers in an airtight container at room temp for 1–2 days; refrigeration will firm them up and is fine but expect the marshmallows to be chewier. Cold squares are oddly delightful for breakfast if you’re into chocolate before coffee — no shame here.

✔Variations and Substitutions

– Dark chocolate swap if you want less sweetness; milk chocolate if you want kid-friendly goo.
– Add a swirl of peanut butter or Nutella before the marshmallows for a nutty twist.
– For gluten-free: use gluten-free cookies or a nut crust as the base.
– Skip nuts if someone’s allergic — extra chocolate chips work as a replacement.

Frequently Asked Questions

Easy Double Chocolate Marshmallow Treats

Chewy, extra-chocolatey marshmallow cereal bars packed with cocoa and melty chips. No-bake, quick, and perfect for sharing.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 4 tbsp unsalted butter
• ▢ 10 oz mini marshmallows for melting
• ▢ 2 tbsp unsweetened cocoa powder
• ▢ 1 tsp pure vanilla extract
• ▢ 0.25 tsp fine sea salt
• ▢ 5.5 cup crisp rice cereal
• ▢ 0.75 cup semi-sweet chocolate chips
• ▢ 1 cup mini marshmallows fold in at the end
• ▢ 1.5 oz chocolate, melted for drizzling
• ▢ 1 tbsp sprinkles optional

Instructions

Preparation Steps

• Line an 8-inch square pan with parchment and lightly butter the paper.
• Melt the butter in a large pot over medium-low heat.
• Whisk in the cocoa until smooth and fragrant.
• Add 10 oz mini marshmallows and stir until fully melted and glossy.
• Remove from heat; stir in vanilla and salt.
• Fold in the cereal until every piece is coated.
• Gently mix in chocolate chips and the reserved cup of mini marshmallows.
• Press the mixture firmly into the pan with a greased spatula.
• Microwave drizzle chocolate until smooth, 20 to 30 seconds; drizzle over top and add sprinkles.
• Cool until set, about 30 minutes, then cut into 16 squares.

Notes

Try swapping half the cereal for chocolate-flavored crisp rice for an even deeper cocoa hit. For a flavor twist, swirl 2 tablespoons warmed peanut butter over the top before drizzling with chocolate. Store bars airtight at room temperature for up to 3 days.

This recipe is an original creation inspired by classic Easy Double Chocolate Marshmallow Treats flavors. All ingredient ratios and instructions are independently developed.