Ingredients with Measurements:
- 1 cup unsalted butter, melted
- 2 cups graham cracker crumbs
- 2 cups powdered sugar
- 1 cup Swiss Miss hot cocoa mix
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Special equipment needed:
- 9x13 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper.
2. In a large bowl, mix together melted butter, graham cracker crumbs, powdered sugar, and Swiss Miss hot cocoa mix until well combined.
3. Press the mixture evenly into the bottom of the prepared baking dish.
4. Bake for 10 minutes.
5. Remove from the oven and sprinkle mini marshmallows over the top.
6. Return to the oven and bake for an additional 5 minutes, or until the marshmallows are golden brown.
7. In a small saucepan, heat the chocolate chips and heavy cream over low heat until the chocolate is melted and the mixture is smooth.
8. Pour the chocolate mixture over the marshmallows and spread it evenly with a spatula.
9. Chill in the refrigerator for at least 1 hour, or until the chocolate is set.
10. Cut into bars and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
- Chilling time: 1 hour
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes 12-16 bars
Nutritional information:
- Calories: 398
- Fat: 25g
- Carbohydrates: 43g
- Protein: 3g
- Fiber: 2g
- Sugar: 33g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter.
- Crushed chocolate graham crackers can be used instead of regular graham crackers.
- Milk chocolate chips can be used instead of semi-sweet chocolate chips.
Variations:
- Add chopped nuts, such as pecans or almonds, to the graham cracker mixture for added crunch.
- Use different flavors of Swiss Miss hot cocoa mix, such as caramel or mint, for a different twist.
- Drizzle melted white chocolate over the top of the bars for added sweetness.
Tips and tricks:
- Use a spatula to press the graham cracker mixture firmly into the baking dish.
- Let the bars cool completely before cutting to ensure they hold their shape.
- Store the bars in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
- Store the bars in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- These bars are best served chilled, but can be reheated in the microwave for a few seconds to soften the chocolate and marshmallows.
Presentation ideas:
- Serve the bars on a platter with a dusting of powdered sugar and a sprinkle of cocoa powder.
Garnishes:
- Top the bars with additional mini marshmallows or chocolate chips for added texture.
Pairings:
- Serve with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
- These bars are a sweet treat on their own, but can also be served with fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the bars are too crumbly, add a little more melted butter to the graham cracker mixture.
- If the chocolate mixture is too thick, add a little more heavy cream to thin it out.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the recipe.
- Store the bars in the refrigerator to prevent spoilage.
Food history:
- The combination of chocolate and marshmallows dates back to the early 20th century, when marshmallows were first invented.
Flavor profiles:
- These bars are rich and chocolatey, with a sweet and gooey marshmallow layer.
Serving suggestions:
- Serve these bars as a dessert or a sweet snack.
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Taste: Rich, Chocolatey, Sweet, Marshmallowy, Creamy