Hot Cocoa Bars

Name: Hot Cocoa Bars with Marshmallow Topping
Prep time: 15 min
Cook time: 12 min
Total time: 3 h 15 min
Yield: 12 servings
Ingredients: 6 oz chocolate wafer cookies; ½ tsp ground cinnamon; 6 tbsp unsalted butter, melted; 1 cup hot cocoa mix; 3 cups whole milk; 2 tbsp powdered gelatin; 2 cups mini marshmallows

Hot Cocoa Bars transform the classic warm beverage into a sliceable dessert with a crunchy chocolate wafer base, silky cocoa-milk filling set with gelatin, and a toasted marshmallow crown.

🏷️10 ingredients or less 🏷️Dessert 🏷️Roast mode 🏷️Suvie 🏷️Hot cocoa 🏷️Chocolate

Total

3h 15m

Servings

12

Difficulty

Hard

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

6 oz chocolate wafer cookies
½ tsp ground cinnamon
6 tbsp unsalted butter, melted
1 cup hot cocoa mix
3 cups whole milk
2 tbsp powdered gelatin
2 cups mini marshmallows

7 Ingredients

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Instructions

1
Spray a Suvie pan with cooking spray and line with aluminum foil so that the long edge of the foil extends over the edge of the pan. Spray foil.
2
In the bowl of a food processor, combine 6 oz chocolate wafer cookies, ½ tsp ground cinnamon, and a pinch of kosher salt. Process until sandy and coarse, about 1 minute. With motor running, stream in 6 tbsp melted butter and process until combined, about 30 seconds.
3
Transfer mixture to prepared pan and press into an even layer. Place pan in the bottom zone of Suvie. Input settings and cook now, watching closely to avoid burning (if cooking in Suvie 2.0, we recommend 10 minutes).
4
In a large microwave safe bowl or 4 cup Pyrex, whisk together 1 cup hot cocoa mix, 3 cups milk, and 2 tbsp gelatin. Let sit 5 minutes.
5
Transfer hot cocoa mixture to the microwave and heat for 4-5 minutes until steaming. Whisk again and pour over the cooled crust. Transfer to the refrigerator and let set for 3 hours.
6
Remove hot cocoa bars from the refrigerator and top with mini marshmallows, pressing lightly to adhere. Return pan to Suvie and broil for 10 minutes, rotating from front to back until golden brown and toasted (watch carefully as this step can go quickly). Immediately remove pan from Suvie.
7
Remove bars with foil sling. Use a greased, serrated knife to cut into squares.

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Tips & Notes

Pro tips

Pulse chocolate wafer cookies into fine crumbs—aim for texture between sand and breadcrumbs for a stable, non-dense crust.
Bloom gelatin in a small amount of cold milk before whisking into the warm cocoa mixture to prevent lumps.
Toast marshmallows under a broiler or with a kitchen torch immediately before serving to prevent them from drying out or browning unevenly.
Press the crust firmly into the pan and chill before pouring the cocoa filling to prevent it from floating or mixing with the filling layer.

Substitutions

Hot cocoa mix → instant chocolate pudding mix (adjust milk ratio slightly for consistency)
Mini marshmallows → regular marshmallows cut into smaller pieces or marshmallow fluff (spread after setting)
Whole milk → 2% milk or oat milk (will set slightly faster due to lower fat content)

Storage & make-ahead

Cover and refrigerate up to 3 days. Toasted marshmallows are best applied fresh; store untoasted bars and add marshmallows before serving.

Equipment

9x9-inch or 8x8-inch baking pan · kitchen torch or broiler (for toasting marshmallows)

Common Questions

Do these bars need to be baked?

No. The wafer crust is mixed with melted butter and pressed into the pan, then chilled. The cocoa filling sets with gelatin without baking.

How long does it take for the bars to set?

Allow at least 4 hours of chilling time for the gelatin to fully set before cutting and serving.

Can I make these ahead?

Yes. Prepare through the gelatin-set stage, cover, and refrigerate up to 2 days. Toast the marshmallow topping just before serving.

What if I don't have powdered gelatin?

Use unflavored gelatin packets (about 2 packets equal 2 tbsp powdered). Bloom it in cold milk before heating to ensure smooth incorporation.

Can I use a different type of cookie for the crust?

Yes. Thin, crispy cookies like digestive biscuits or graham crackers work as substitutes, though chocolate wafers provide the most authentic flavor match.