Chocolate Topped Marshmallow Bars

Chocolate Topped Marshmallow Bars
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Recipes for Chocolate Topped Marshmallow Bars. This bar is like eating an adult version of a marshmallow Peep with a crust.


  • Crust:
  • 1 1/2 cups unbleached, all-purpose flour
  • 3/4 cup confectioner's sugar, sifted
  • 3/4 cup unsalted butter, chilled and cut into pieces
  • Marshmallow Filling:
  • 1 cup water, divided
  • 2 tablespoons unflavored gelatin
  • 2 cups granulated sugar
  • 1 teaspoon pure lemon extract
  • 1/4 teaspoon lemon juice
  • 1 tablespoon fresh lemon zest, finely grated
  • Chocolate Topping:
  • 16 ounces milk chocolate, chopped
  • 2 tablespoon shortening
  • 1 tablespoon unsalted butter


  1. Preheat oven to 350°F.
  2. Using an electric mixer beat together the flour, confectioner's sugar, and butter until crumbly.  Press mixture onto the bottom of an ungreased 13 X 9-inch baking pan.
  3. Bake for 12 to 14 minutes or until crust is a light glden color.  Cool completely on a wire rack.
  4. For the Marshmallow Filling:
  5. In a large bowl, combine 1/2 cup of water and 2 tablespoons gelatin,  set aside. 
  6. In a medium saucepan, combine the granulated sugar  and 1/2 cup water; bring to a boil.  boil fo r 2 minutes.  Pour sugar.water syrup over gelatin; mix well.  Cool 5 minutes in the refrigerator.
  7. Using an electric mixer, beat gelatin mixture for 6 to 12 minutes at highest speed until very thick.  Mixture will go from clear to milky and look like Marshmallow fluff.  Add lemon extract and lemon juice and beat to combine.  Fold in lemon zest.  Spoon and spread over cooled crust.  Refrigerate about 2 hours or until set.
  8. For the Chocolate Topping:
  9. In a small saucepan over very low heat, melt the Chocolate with the shortening and butter, stirring until mixture is smooth.  Spread or drizzle over filling.
  10. Cut into bars before topping sets.  Cool completely. 
  11. Bev's Tips:
  12. Sticky, gooey, and yummy -- a thin, non-stick spatula works best for bar removal.