Cornflake Chocolate Marshmallow Bars Recipe

Introduction

Cornflake Chocolate Marshmallow Bars are a delightful treat combining crunchy cereal, gooey marshmallows, and rich chocolate. These bars are perfect for satisfying your sweet tooth with a satisfying texture and homemade charm.

Ingredients

• 4 cups cornflake cereal, roughly crushed
• ⅓ cup powdered milk
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• ½ cup (1 stick / 113 g) unsalted butter, melted
• 1 cup (2 sticks / 227 g) unsalted butter, softened
• 1¼ cups (250 g) granulated sugar
• ⅔ cup (133 g) brown sugar
• 1 large egg, room temperature
• ½ teaspoon vanilla
• 1½ cups (187.5 g) all-purpose flour, plus 2 tablespoons
• 1 cup (127 g) bread flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons kosher salt
• 2 cups mini marshmallows
• 5 chocolate Hershey bars (1.55 ounces each)

Instructions

1. Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, combine crushed cornflakes, powdered milk, granulated sugar, and 1 teaspoon kosher salt. Toss to mix well.
3. Step 3: Pour in melted butter and toss again to coat the cornflakes, forming small clusters.
4. Step 4: Spread the mixture evenly on the prepared baking sheet and bake for 20 minutes, or until the cereal is lightly toasted.
5. Step 5: Remove from oven and cool completely. Break any large clusters into smaller bits.
6. Step 6: Preheat oven to 350°F and spray a 9×13-inch pan with nonstick cooking spray.
7. Step 7: In a stand mixer bowl, beat softened butter with granulated and brown sugars on medium speed until creamy, about 2 minutes.
8. Step 8: Add the egg and vanilla extract, then continue beating for 8 minutes to aerate the dough.
9. Step 9: Add all-purpose flour, bread flour, baking soda, baking powder, and 1½ teaspoons kosher salt. Mix on low speed just until incorporated.
10. Step 10: Gently fold in the cooled cornflake crunch mixture.
11. Step 11: Divide the dough in half. Press half of it evenly into the bottom of the prepared pan.
12. Step 12: Arrange the Hershey bars and mini marshmallows over the dough layer.
13. Step 13: Spread the remaining dough over the top, pressing evenly to the edges.
14. Step 14: Bake for 25 to 30 minutes, or until the bars are golden brown.
15. Step 15: Allow bars to cool completely before slicing and serving.

Tips & Variations

• For extra gooey bars, add an additional ½ cup of mini marshmallows in the middle layer.
• Substitute dark chocolate bars if you prefer a richer flavor.
• Use gluten-free flour blends to make this recipe gluten-free.
• Use salted butter and reduce added salt for a less salty result.

Storage

Store bars in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week. Reheat briefly in the microwave to soften the marshmallows before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, regular marshmallows can be chopped into smaller pieces and used as a substitute. Mini marshmallows, however, melt more evenly and create a better texture.

Can I make the cornflake crunch ahead of time?

Absolutely. The cornflake crunch can be prepared a day ahead and stored in an airtight container until you are ready to fold it into the dough.

Cornflake Chocolate Marshmallow Bars Recipe

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★★★★★

4.4 from 124 reviews

Delight in these Cornflake Chocolate Marshmallow Bars, a perfect blend of crunchy toasted cornflakes, luscious chocolate, and gooey marshmallows baked into a chewy, flavorful dessert bar. The recipe combines a buttery, aerated dough with toasted cornflake clusters and layers of Hershey chocolate and mini marshmallows that melt beautifully in the oven. Ideal for an indulgent treat or sharing at gatherings.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cornflake Crunch

• 4 cups cornflake cereal, roughly crushed
• ⅓ cup powdered milk
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• ½ cup (1 stick / 113 g) unsalted butter, melted

Bar Batter

• 1 cup (2 sticks / 227 g) unsalted butter, softened
• 1¼ cups (250 g) granulated sugar
• ⅔ cup (133 g) brown sugar
• 1 large egg, room temperature
• ½ teaspoon vanilla extract
• 1½ cups (187.5 g) all-purpose flour
• 2 tablespoons all-purpose flour (additional)
• 1 cup (127 g) bread flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons kosher salt

Toppings

• 2 cups mini marshmallows
• 5 Hershey bars (1.55 ounces each)

Instructions

1. Preheat and prepare cornflake crunch: Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper to prevent sticking.
2. Combine dry ingredients for crunch: In a medium bowl, add the roughly crushed cornflakes, powdered milk, 2 tablespoons granulated sugar, and 1 teaspoon kosher salt. Toss everything together evenly.
3. Add melted butter to crunch mixture: Pour ½ cup melted unsalted butter over the dry mixture and toss thoroughly until small cornflake clusters begin to form.
4. Bake the cornflake crunch: Spread the mixture evenly on the prepared baking sheet and bake for 20 minutes, or until the cereal is slightly toasted and golden brown.
5. Cool and break into clusters: Remove from oven and let the clusters cool completely. Once cool, break apart any large clumps into smaller bits for folding into the batter.
6. Preheat and prepare baking pan for bars: Increase oven temperature to 350°F (175°C) and spray a 9×13-inch pan with nonstick cooking spray to prepare for the batter.
7. Cream butter and sugars: In the bowl of a stand mixer, combine 1 cup softened butter with granulated sugar and brown sugar. Beat on medium speed until creamy and well blended, about 2 minutes.
8. Add egg and vanilla: Add the room temperature egg and ½ teaspoon vanilla extract to the mixer and continue beating for 8 minutes. This step aerates the dough to improve texture.
9. Incorporate dry ingredients: Add 1½ cups plus 2 tablespoons all-purpose flour, 1 cup bread flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and 1½ teaspoons kosher salt to the mixture. Mix on low speed until just combined; avoid overmixing.
10. Fold in cornflake crunch: Gently fold in the cooled cornflake crunch clusters into the batter to evenly distribute the crunchiness throughout.
11. Press half dough into pan: Divide the dough in half. Press half of the dough evenly into the bottom of the prepared 9×13-inch pan as the base layer.
12. Add chocolate and marshmallows: Break the 5 Hershey bars into pieces and spread them evenly on top of the dough layer. Then sprinkle 2 cups mini marshmallows evenly over the chocolate pieces.
13. Top with remaining dough: Press the remaining half of the dough evenly over the marshmallow and chocolate layer, covering completely to the edges.
14. Bake the assembled bars: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and the bars are set.
15. Cool before serving: Remove the bars from the oven and allow them to cool completely in the pan before slicing and serving to ensure they hold together well.

Notes

• Beating the egg and vanilla for 8 minutes is crucial to aerate the dough, resulting in a better texture.
• Using a mix of all-purpose and bread flour adds the right balance of tenderness and chewiness to the bars.
• Allow the cornflake clusters to cool fully before folding them in to maintain their crunchiness.
• If you prefer, substitute Hershey bars with your favorite chocolate bars for different flavor profiles.
• Ensure the bars are fully cooled before cutting to avoid them falling apart.

Keywords: cornflake bars, chocolate marshmallow bars, crunchy dessert bars, easy baked bars, Hershey chocolate bars recipe