Whimsical bars with rich cocoa, creamy peppermint, and gooey marshmallow—sweet, playful, and perfect for winter.
# Ingredients:
→ Chocolate Cake Component
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/3 cup unsweetened cocoa powder
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 1/2 cup whole milk
07 - 1/3 cup vegetable oil
08 - 1 large egg
09 - 1 teaspoon vanilla extract
→ Peppermint Cocoa Glaze
10 - 1/2 cup heavy cream
11 - 1/2 cup semisweet chocolate chips
12 - 2 tablespoons unsweetened cocoa powder
13 - 1/2 teaspoon peppermint extract
14 - 1/4 cup powdered sugar
→ Marshmallow Crown
15 - 2 cups mini marshmallows
16 - 1/4 cup crushed peppermint candies
17 - 1/4 cup chocolate chips, melted (for optional drizzling)
# Instructions:
01 - Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8x8-inch baking pan with parchment paper, ensuring some overhang for ease of removal.
02 - In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract. Gradually incorporate the wet ingredients into the dry ingredients until just combined and smooth. Transfer the batter to the prepared baking pan, spreading it evenly.
03 - Bake for 18 to 20 minutes, or until a wooden skewer inserted into the center emerges clean. Remove from the oven and allow to cool slightly in the pan.
04 - While the cake cools, gently heat the heavy cream in a small saucepan over low heat until it begins to steam. Remove from heat and stir in the semisweet chocolate chips and cocoa powder until smooth and fully incorporated. Whisk in the peppermint extract and powdered sugar. Let the mixture cool for approximately 5 minutes.
05 - Pour the peppermint cocoa glaze evenly over the slightly cooled cake base. Place the pan in the refrigerator for 15 minutes to allow the glaze to set.
06 - Distribute the mini marshmallows uniformly over the chilled glaze, pressing gently to secure them. Return the pan to the oven and broil on high for 1 to 2 minutes, closely monitoring, until the marshmallows are puffed and lightly golden.
07 - Remove from the oven. Immediately sprinkle with crushed peppermint candies and drizzle with melted chocolate, if desired. Allow the entire confection to cool completely in the pan before lifting it out via the parchment paper and cutting into bars.
