Instructions
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- In a separate bowl, combine marshmallow fluff, corn syrup, powdered sugar, vanilla extract, and salt. Mix well.
- Add melted chocolate to the marshmallow mixture and stir until combined.
- Pour mixture into a greased and parchment-lined baking dish; spread evenly.
- Refrigerate for at least 2 hours, or until firm.
- Remove from dish and cut into bars with a sharp knife (run the knife under hot water for easier cutting).
- Enjoy immediately or store in an airtight container for up to a week.
Tips for Success
- Use high-quality chocolate chips for the best flavor.
- Grease and line your baking dish for easy removal.
- Refrigerate until fully set for the best texture.
- Store in a cool, dark place to prevent melting.
- For a more intense chocolate flavor, use dark chocolate.
Avoid: Overheating the chocolate (melt in short intervals!), under-refrigerating (it’ll be sticky!), and leaving them out in the heat (melting!).
Variations
Add crushed nuts (almonds, peanuts) to the marshmallow mixture for a crunchy bar. For a vegan version, use dairy-free chocolate and replace marshmallow fluff with aquafaba (chickpea liquid) and corn syrup with agave or maple syrup.
Serving Suggestions
- Enjoy as is!
- Pair with hot cocoa.
- Use as an ice cream or milkshake topping.
- Wrap them up as gifts!
FAQs
Q: Can I use milk chocolate? A: Yes! It will be sweeter.
Q: Can I freeze them? A: Yes, for up to 3 months. Wrap tightly.
Q: How many bars does this make? A: About 12 medium-sized bars.