Print

Mexican Hot Chocolate Magic Bars Recipe with Gooey Marshmallows Easy and Irresistible

Mexican Hot Chocolate Magic Bars - featured image
Print Recipe

These Mexican Hot Chocolate Magic Bars combine rich cocoa, warm cinnamon, a hint of chili, and gooey marshmallows for a cozy, irresistible treat perfect for chilly nights and family gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 cups semi-sweet chocolate chips
  • 1 cup sweetened shredded coconut
  • 1 cup chopped nuts (pecans or walnuts, optional)
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon chili powder
  • 2 cups mini marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until crumbs are evenly coated and sandy in texture.
  3. Press the crust mixture firmly into the bottom of a greased 9×13 inch baking pan. Bake for 10 minutes to set the crust slightly.
  4. In another bowl, mix semi-sweet chocolate chips, shredded coconut, chopped nuts, cinnamon, and chili powder.
  5. Pour the sweetened condensed milk evenly over the baked crust.
  6. Sprinkle the chocolate, coconut, nuts, and spice mixture evenly over the condensed milk layer and pat down lightly.
  7. Bake the bars for 20-25 minutes at 350°F (175°C) until edges are golden and center is set but soft.
  8. Remove from oven and immediately sprinkle mini marshmallows evenly on top.
  9. Return the pan to the oven for 5-7 minutes or until marshmallows are golden and gooey.
  10. Let the bars cool completely in the pan on a wire rack (about 1 hour).
  11. Cut into 12 to 16 squares and serve at room temperature or slightly warmed.

Notes

Toast shredded coconut lightly before mixing for extra flavor. Press crust firmly to avoid crumbling. Watch marshmallows closely during final bake to prevent burning; tent with foil if needed. Cool bars completely before slicing for cleaner cuts. For gluten-free, use gluten-free graham cracker crumbs or almond flour. For dairy-free/vegan, substitute coconut condensed milk, vegan butter, dairy-free chocolate chips, and vegan marshmallows.

Nutrition

Keywords: Mexican hot chocolate, magic bars, marshmallow bars, chocolate dessert, easy dessert, cinnamon, chili powder, cozy treat

Find it online: https://leilameals.com/mexican-hot-chocolate-magic-bars-recipe-with-gooey-marshmallows-easy-and-irresistible/