Description
These Delicious Cherry Marshmallow Fudge Bars combine a buttery cookie base with gooey mini marshmallows and a rich cherry chocolate fudge topping. Perfect for holidays or any sweet craving, these bars offer a delightful blend of textures and flavors, featuring maraschino cherries and optional nuts for added crunch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Fudge Topping
- 1½ cups mini marshmallows
- 1½ cups semi-sweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1½ cups chopped maraschino cherries (well-drained and patted dry)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Make the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, beating until smooth and combined.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until a uniform dough forms.
- Form Base Layer: Press two-thirds of the dough evenly into the prepared baking pan to create the bottom crust layer.
- Add Marshmallows: Sprinkle the mini marshmallows evenly over the dough layer in the pan.
- Prepare Chocolate Fudge: In a small saucepan over low heat, melt the semi-sweet chocolate chips with the sweetened condensed milk, stirring constantly until smooth and fully combined.
- Incorporate Cherries and Nuts: Remove the chocolate mixture from heat and gently fold in the chopped, well-drained maraschino cherries and nuts, if using.
- Assemble Bars: Pour the cherry chocolate fudge mixture evenly over the marshmallow layer in the pan.
- Top and Bake: Crumble the remaining one-third of the dough over the fudge layer in small pieces. Bake for 30 to 35 minutes or until the top is lightly golden and the center is set.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into 24 bars for serving.
Notes
- Ensure the maraschino cherries are very well drained to avoid excess moisture, which can make the bars soggy.
- Refrigerate the bars after cooling for easier slicing and better texture.
- Store the bars in an airtight container for up to 5 days at room temperature or freeze for longer preservation.
