White Chocolate Marshmallow Bars
Today we’re making white chocolate marshmallow bars and if you know me and you’ve been following for a while, you know I have the dessert palette of like a 10 year old and I’m not ashamed of it, bars, cookies, and easy rich fudgy brownies for chocolate lovers, all day long.
These are one of my favorite recipes to make, it’s just really simple to whip up, so here we go.
Why You’ll Love This
I have the dessert palette of like a 10 year old and I’m not ashamed of it, bars, cookies, brownies, all day long.
These are one of my favorite recipes to make, it’s just really simple to whip up.
Popping popcorn is literally one of my favorite sounds in the kitchen, like some people like to fall asleep when it’s raining, I think I would like to fall asleep to pop corn popping, it’s just like very soothing, okay.
I can guarantee you you’re going to be obsessed.
Ingredients
- vegetable oil
- kernels
- white chocolate
- a couple tablespoons of butter
- 16 ounces of marshmallows
- a ton of sprinkles
- a couple sprinkles
- Maldon sea salt or any flaky sea salt
Instructions
- Put a little bit of vegetable oil in a pot.
- Put this over high heat.
- Pour some kernels right into the pot.
- Put the lid on.
- Give it a little bit of a shake.
- Continue to shake it so it’s evenly popped and perfect.
- For best results, melt a little bit of white chocolate, similar to how you would create a two ingredient chocolate ganache for desserts.
- Melt white chocolate at 30 second intervals.
- Take it out of the microwave.
- Give it a little stir so it’s going to evenly melt down.
- Let this sit here for a couple seconds until our popcorn’s done.
- Drizzle the white chocolate right on top of the popcorn.
- Toss it up while it’s still in the pot.
- Give it all a mix to combine.
- Turn on a nonstick pan.
- Throw a couple tablespoons of butter right into the pan.
- Melt it down.
- Dump 16 ounces of marshmallows into this pan.
- While the butter finishes melting, these are going to melt down.
- Give them a stir.
- Pour a ton of sprinkles on top of the popcorn now that the white chocolate’s cooled a little bit.
- Turn the heat all the way off from the marshmallows.
- Take this and pour these into the marshmallow mixture.
- Everything gets stirred until it’s evenly coated with all the marshmallows.
- Pour this whole mixture into an eight by eight or an nine by nine little baking pan.
- Flatten all this out.
- Press it down as you’re flattening it out so you have a really nice dense marshmallow bar. If you love baking bars, try our easy homemade lemon bars with buttery shortbread crust.
- Sprinkle a couple sprinkles on top.
- Chill these for a couple seconds.
- Sprinkle them with a little bit of Maldon sea salt on top or any flaky sea salt you can get your hands on.
- Cut these up.
Cooking Tips
You want to keep your eyes on this, so nothing burns and it all evenly melts.
You want to chill them too much because it’s having that nice warm marshmallow so good. For a different type of sweet treat, you might enjoy an easy homemade ice cream with simple ingredients.
Serving Suggestions
To give it an extra punch a flavor. These bars are a perfect easy dessert; for another quick sweet, try making perfectly gooey chocolate chip cookies.
The full recipe is on .com and I can guarantee you you’re going to be obsessed.
White Chocolate Marshmallow Bars
These white chocolate marshmallow bars are a favorite for their simplicity and irresistible combination of sweet and salty. Featuring a popcorn base coated in white chocolate and sprinkles, then bound together with gooey melted marshmallows, they’re an easy treat with a nostalgic flavor profile.
- 2 tablespoons vegetable oil
- 1/2 cup popcorn kernels
- 8 ounces white chocolate, chopped or chips
- 2 tablespoons unsalted butter
- 16 ounces mini marshmallows
- 1/2 cup festive sprinkles (for mixing in)
- 2 tablespoons festive sprinkles (for topping)
- 1/4 teaspoon flaky sea salt (such as Maldon)
- Lightly grease an 8×8 or 9×9 inch baking pan with nonstick spray or line with parchment paper, leaving an overhang on two sides.
- In a large pot with a lid, add the vegetable oil and place over high heat.
- Pour popcorn kernels into the pot, put the lid on, and give it a little shake to coat the kernels.
- Continue to shake the pot occasionally as the popcorn pops until popping slows to several seconds between pops. Remove from heat and set aside.
- Meanwhile, melt the white chocolate. Place chopped white chocolate or chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and melted. Set aside to cool slightly while the popcorn finishes.
- Once the popcorn is done and cooled slightly, drizzle the melted white chocolate directly on top of the popcorn in the pot.
- Toss the popcorn with the white chocolate until evenly coated.
- Pour 1/2 cup of sprinkles over the white chocolate-coated popcorn and mix again to combine.
- In a large nonstick pan or pot, melt the butter over medium-low heat.
- Add the 16 ounces of marshmallows to the melted butter. Stir continuously until the marshmallows are completely melted and smooth.
- Turn the heat off from the marshmallows. Immediately pour the white chocolate-popcorn-sprinkle mixture into the marshmallow mixture.
- Stir everything vigorously until the popcorn mixture is evenly coated with the melted marshmallows.
- Quickly transfer the entire mixture into the prepared baking pan.
- Using a spatula or your hands (lightly greased if sticking), press the mixture down firmly and evenly into the pan to create dense bars.
- Sprinkle the remaining 2 tablespoons of sprinkles over the top of the flattened mixture.
- Chill the bars for at least 30 minutes to allow them to set. Avoid chilling for too long if you prefer a softer texture.
- Once set, sprinkle with flaky sea salt before cutting into squares.
- Cut into desired bar sizes and serve.
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