Marshmallow Fudge Bars Recipe -
Marshmallow Fudge Bars Recipe
  • READY IN 50 mins

Marshmallow Fudge Bars

Recipe by  

"My grandmother gave me this recipe, which was always a favorite of mine as a child."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, stir together the white sugar and cocoa. Mix in the melted butter until well blended. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Combine the flour, baking powder and salt; stir into the chocolate mixture. Fold in walnuts. Spread evenly into the prepared pan.
  3. Bake for 30 minutes in the preheated oven, until the cake starts to pull away from the sides of the pan. Remove from the oven and cover with an even layer of miniature marshmallows. Return to the oven for about 2 to 3 minutes longer. Remove from the oven and allow to cool in the pan.
  4. In a small saucepan over medium heat, combine brown sugar, water and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir in 1 tablespoon butter and 1 teaspoon vanilla until well blended. Mix in the confectioners' sugar until smooth. Spread over the marshmallow layer. Allow frosting to set before cutting into bars.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2005

These are great!! With a cup of butter I don't see how the other reviewers thought they were dry. Anyway, it helps to make sure the marshmallow layer is completely cool before you spread on your frosting. I popped mine in the freezer for a bit. I actually made a double batch of the frosting and that gave a nice thick layer of chocolate on top. Yummy. Don't worry about measuring the marshmallows exactly. Just a nice covering on top is enough.

Most Helpful Critical Review
Jul 28, 2011

I thought that this was way too sweet, particularly due to the frosting. Also, the bottom part is more like cake than fudge. Even after cooled, it was difficult to cut because the marshmallows were so gooey.

Jul 12, 2010

I really shouldn't review this since I made so many mods. But, I just used a box of low fat brownies mix and baked according to directions. Then added mallows. Made fudge frosting with 1/2 c. butter, 1/4 cup cocoa, 6 T milk-heat and stir until boil. remove from heat, add 4 c powdered sugar. Top brownies with when cooled.

Dec 06, 2008

My grandmother used to make these, and I was thrilled to find the recipe to look and taste the exact same! I followed it exactly, but doubled the frosting as one reviewed suggested. They turned out great. I let them cool in the pan for 30 minutes, then put the pan in the freezer while I made the frosting. These were a hit at my family's Thanksgiving dinner. Everyone remembered them and thought they were great.

Jan 03, 2011

These were not the marshmallow bars we thought we were getting. Be careful with the sauce to "spread over the melted marshmellows" Ours just smeared into one spot, removing the marshmellows from the top. If you make the sacue to spred over the top too soon, it will harden before you can do anything with it. Once we remade the sauce, and just poured it over the top, they came out pretty tastey.

Aug 17, 2009

These were awesome. Only change I made was topped with 1/2 bag of marshmallows, not full. There isn't a need to change anything. Yum!

Aug 25, 2003

My kids loved this. I reduced baking time from 30 to 20 min and it was still a bit dry. If I made it again, I would use a moister brownie recipe for the bottom layer. Thanks for the recipe.

Mar 14, 2011

I made this on Saturday 03/12/2011. I loved them, my whole family loved them but, they were even better the next day after I left them in the refrigerator. So eat them warm eat them cold, do your self a favore just bake and eat them.


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 194 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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