Easy Cherry Marshmallow Fudge Bars You’ll Love
There’s something magical about certain desserts that just take you back to cherished moments. For me, those feelings come rushing back every time I hear the words “Cherry Marshmallow Fudge Bars.” It’s a mouthful, but oh boy, it’s a taste of nostalgia I can’t resist! I remember the first time I attempted this delightful treat—I was just a teenager eager to impress my family after a long week of school. I thought, "How hard can it be?" Well, let me tell you: kitchen chaos ensued. Spoiler alert: it involved a whole lot of melted chocolate, a minor disaster with the marshmallows sticking to everything, and a few questionable spoonfuls of raw fudge that I taste-tested (for quality control, of course!).
Fast forward to today, and I’ve perfected the art of making these bars, so I can enjoy the brilliant combination of chocolate, sweet cherries, and gooey marshmallows without the chaos. Whether I’m enjoying them on a cozy evening while binge-watching my favorite shows or bringing them to a potluck, these bars hold a special place in my heart and on my kitchen counter.
These Cherry Marshmallow Fudge Bars are not just a dessert; they’re a full experience—think sweet-smelling chocolate wafting through your home, the satisfying crunch of that buttery crust, and the delightful burst of cherries and marshmallows with each bite. Seriously, it feels like a hug in a bowl. And if you’re anything like me, comfort food is an absolute must, especially when the weather grows chilly (hello, sweater season!).
So, grab your apron, hold onto your mixing bowls, and let’s dive into the divine world of Cherry Marshmallow Fudge Bars!
Why You’ll Love This Recipe
- Super Easy to Make: This is not one of those recipes where you need to channel your inner pastry chef. We’re keeping things straightforward!
- Comforting and Cozy: These bars give off serious cozy vibes and are perfect when you need a sweet treat after a long day.
- Great for Sharing: Cut them up and share with family or friends for guaranteed smiles all around.
- Kid-Approved: If you have picky eaters or little ones running around, they’ll love this tasty treat as much as you do.
- Freezes Beautifully: You can easily make a big batch and freeze half for a rainy day. Trust me, when the craving hits, you’ll be thankful you did!
What Makes This Recipe Special?
This recipe is all about those contrasting flavors and textures—rich, creamy chocolate mixed with sweet, tender cherries and fluffy marshmallows. Honestly, it creates a symphony of tastes that dance on your tongue. And let’s not forget the nostalgia factor; it reminds me of summer BBQs and family gatherings, where desserts are always the highlight.
Now here’s a fun twist that surprised me when I first made these: the combination of the chopped maraschino cherries and those mini marshmallows creates pockets of gooey goodness. I didn’t expect that combination to work so well, but the sweetness of the cherries cuts through the rich chocolate for a perfectly balanced dessert.
Ingredients
- 1 cup unsalted butter: A must for creating that rich base; it’s best to use real butter over margarine for flavor.
- 2 cups granulated sugar: This will give our bars the sweetness they crave.
- 1/2 cup cocoa powder: Honestly, quality matters. Use a good brand for a deep chocolate flavor.
- 1/4 tsp salt: Even a sprinkle enhances all those sweet flavors.
- 4 large eggs: These help bind everything together beautifully.
- 1 tsp vanilla extract: Adds a warm flavor that makes everything feel more homemade.
- 1 cup all-purpose flour: Gives structure to our fudgy, dreamy bars.
- 1 cup maraschino cherries, drained and chopped: Trust me, buying the good ones makes a difference in taste!
- 2 cups mini marshmallows: These little puffs of happiness give that gooey texture you don’t want to miss.
- 1/2 cup semi-sweet chocolate chips: You could totally use milk chocolate or dark if you prefer. Heck, throw in white chocolate for a twist!
Oh, and here’s my friendly warning: don’t skip on the cherries! It adds that nice burst of flavor. In previous batches, I skimped, and let me tell you, it was just a chocolate bar without the charm.
How to Make It Step-by-Step
1. Prepping the Oven and Baking Dish
Preheat your oven to 350°F (175°C). And let me tell you, there is nothing quite like the smell of chocolate wafting in your kitchen—it truly fills the spirit. Grab a 9×13 inch baking dish and line it with parchment paper. A word to the wise: lightly butter those edges too; you’ll thank yourself later when it’s time to pull these beauties out.
2. Making the Fudge Base
In a large, heavy-bottomed saucepan, melt the unsalted butter over medium heat. The sound of the butter sizzling is music to my ears. Once it’s melted, stir in the granulated sugar, cocoa powder, and salt. Trust me when I say: whisk, whisk, whisk until it’s all blended—about 2 minutes should do it.
Now, remove the pan from heat and let it cool for a few minutes. This is key, folks! You don’t want the eggs to scramble when they hit your chocolate mixture. Can you imagine? Whew, what a disaster that would be!
3. Mixing in the Eggs and Vanilla
Once it’s cooled but still warm (we want the chocolate to stay liquidy), whisk in the eggs one at a time. Seriously, take your time—this step is where all the magic happens. Follow up with that glorious vanilla extract. I can almost taste it!
4. Adding the Flour
Next, gently fold in the flour. Be careful not to overmix! You want a nice, fudgy batter. At this point, you should be eyeing it and thinking, “Wow, I could eat this with a spoon," and hey, you’re not alone if you do (guilty!).
5. Cherry and Marshmallow Magic
Now, fold in the chopped maraschino cherries and mini marshmallows. The vibrant color and sweetness of those cherries mixed with soft marshmallows is just heavenly. In the past, I’ve tried adding in the chocolate chips at this stage, which made things extra gooey. But lately, I love folding them in separately because they create those delightful little pockets of chocolate bliss throughout the bars.
6. Time to Bake
Pour that amazing mixture into your prepared baking dish and smooth the top. Pop it in the oven for about 25-30 minutes. Pro tip: You’ll know it’s done when a toothpick comes out with some fudgy crumbs stuck to it. If you see raw batter, keep it baking, but if it’s clean, you’ve gone too far!
7. Let It Cool
Once out of the oven, let it cool in the pan for about 10-15 minutes, and then carefully lift it out using the parchment paper. Allow it to cool completely on a wire rack before you slice into it. This is the hardest part; the aroma is just too much to resist!
8. Slice and Serve
Once it’s cooled, slice these bars into decadent squares. Will you have self-control? I can’t lie, I usually don’t!
Tips for Best Results
- Make sure the butter is unsalted—you want to control the salt level in your bars.
- Don’t skip cooling the chocolate mixture. This is crucial for perfectly mixed fudge!
- If your marshmallows seem overly squished during mixing, opt for mini marshmallows instead!
- Use a serrated knife for cutting pieces to avoid any messy edges (or just embrace the chaos, I say!).
- Dust those squares with a little powdered sugar for extra flair before serving.
Ingredient Substitutions & Variations
- Cherries: If maraschino cherries aren’t your thing, feel free to swap in fresh cherries or even raspberries for a tart twist!
- Chocolate Chips: Want to keep it super rich? Try dark chocolate chips instead. Or, for a fun flavor, use peanut butter chips or white chocolate chips!
- Flour: You can use almond flour for a gluten-free option, but be aware that the texture will be slightly different.
Directions
- Preheat the oven to 350°F (175°C). Prepare a 9×13 inch baking dish with parchment paper and butter the edges lightly.
- In a large saucepan over medium heat, melt the unsalted butter. Stir in the sugar, cocoa powder, and salt. Allow to cool slightly.
- Whisk in the eggs one at a time, followed by the vanilla extract.
- Gently fold in the flour until just combined, then add the chopped cherries and mini marshmallows. Optionally, fold in chocolate chips.
- Pour the mixture into your prepared dish and smooth the top. Bake for 25-30 minutes, checking for doneness with a toothpick.
- Cool in the pan for about 10-15 minutes, then lift out using the parchment and cool completely on a wire rack. Slice and enjoy!
Pairing Ideas (Drinks, Sides, etc.)
Oh, and trust me on this one: nothing pairs better with these bars than a cup of hot coffee or a glass of cold milk! They’re also fabulous with a scoop of vanilla ice cream (trust me, dessert on dessert is a vibe). Picture this: a movie night, Cherry Marshmallow Fudge Bars, and your favorite rom-com. Bliss!
How to Store and Reheat Leftovers
If you’re like me and can’t finish the whole batch in one evening (though I’m convinced it’s possible), store any leftovers in an airtight container. They’ll keep at room temperature for about a week. If you want them to last longer, pop them in the fridge. To reheat, just microwave for 10-15 seconds—enough to get them warm, but not so hot that they turn into a chocolate puddle!
Make-Ahead and Freezer Tips
If you know you want to indulge in these fantastic bars later, they freeze beautifully. Just cut them into squares and wrap each individually in plastic wrap. They’ll keep in the freezer for up to three months. When you’re ready to enjoy, let them thaw at room temperature or microwave for a couple of seconds!
Common Mistakes to Avoid
- Don’t overbake! The bars will continue to firm up after baking, so take them out if the toothpick has a few fudgy crumbs.
- Resist the urge to skip the step of cooling your chocolate before adding eggs. It will save you from scrambling those eggs!
- Make sure to thoroughly chop the cherries; if they’re too big, they won’t distribute evenly throughout your fudge.
Frequently Asked Questions (FAQ)
1. Can I use fresh cherries instead of maraschino?
Absolutely! Just pit and chop them, and you may want to adjust the sugar a tad since fresh cherries can be tarter than maraschino.
2. How can I make these bars gluten-free?
You can use almond flour or a gluten-free flour blend. The texture may vary slightly, but they’ll still be delicious!
3. Can I add nuts for extra crunch?
Sure! Nuts like walnuts or pecans would add a lovely texture contrast. Just chop and fold them in!
Cooking Tools You’ll Need
- Measuring cups and spoons
- Mixing bowls
- Heavy-bottomed saucepan
- Whisk (you’ll use this a lot!)
- Parchment paper
- A sharp knife for cutting
- Baking dish (9×13 inches)
Final Thoughts
Reflecting on this recipe brings back such warmth and fond memories. It’s magical how food can create connections, right? From messy kitchen escapades to shared bites with family, it’s good old-fashioned comfort wrapped in every cherry and marshmallow-filled square.
If you’ve enjoyed making these Cherry Marshmallow Fudge Bars, I would love to hear how they turned out for you! Each version will have its unique twists, and sharing those experiences is what makes cooking such a joyous journey.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy baking, friends!
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Cherry Marshmallow Fudge Bars
Ingredients
Fudge Base
- 1 cup unsalted butter A must for creating that rich base; it’s best to use real butter over margarine for flavor.
- 2 cups granulated sugar This will give our bars the sweetness they crave.
- 1/2 cup cocoa powder Use a good brand for a deep chocolate flavor.
- 1/4 tsp salt Enhances the sweet flavors.
- 4 large eggs These help bind everything together beautifully.
- 1 tsp vanilla extract Adds a warm flavor that makes everything feel more homemade.
- 1 cup all-purpose flour Gives structure to our fudgy bars.
- 1 cup maraschino cherries, drained and chopped Buying good quality makes a difference in taste.
- 2 cups mini marshmallows Gives that gooey texture you don’t want to miss.
- 1/2 cup semi-sweet chocolate chips Milk chocolate or dark can be used instead.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish with parchment paper, lightly buttering the edges.
- In a large saucepan over medium heat, melt the unsalted butter. Stir in the sugar, cocoa powder, and salt. Allow to cool slightly.
- Whisk in the eggs one at a time, followed by the vanilla extract.
- Gently fold in the flour until just combined.
- Fold in the chopped cherries and mini marshmallows, and optionally add the chocolate chips.
- Pour the mixture into your prepared dish, smooth the top, and bake for 25-30 minutes, checking with a toothpick for doneness.
- Cool in the pan for 10-15 minutes, then lift out using the parchment paper and cool completely on a wire rack.
- Once cooled, slice the bars into squares.
