Mexican Hot Chocolate Shortbread Bars

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[Total: 14 Average: 4.3]
Yields36 squares
Prep Time20 minutes + chilling time
Total Time60 minutes + chilling time


1 stick unsalted butter, softened
1/2 cup sugar
1/2 teaspoon salt
3/4 cup + 2 Tablespoons flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1 bag Campfire® Holiday Mix Marshmallows
1 Tablespoons water
1 bag dark chocolate chips
2 teaspoons coconut oil
sea salt & powdered sugar for topping


Preheat oven to 300°F. Line an 8×8 inch pan with foil and spray with non-stick baking spray. Set aside.

In a medium size bowl, mix together softened butter, sugar, and salt with a fork. Add in cocoa powder, baking powder, cinnamon, and chili powder and mix until well combined.

Press mixture into bottom of prepared pan. Bake for 35-40 minutes. Allow shortbread to cool completely.

In a large microwave safe bowl, melt marshmallows and water on high for about 60 seconds in the microwave. Watch carefully to avoid a mess.

Stir until marshmallows are melted and smooth. Spread over shortbread with an offset spatula.

Chill until marshmallow layer is firm.

Melt chocolate and coconut oil in a small microwave safe bowl on high in 30 second intervals. Stir between each interval until chocolate is smooth and glossy. Spread over chilled marshmallow layer.

Sprinkle chocolate with a touch of sea salt and allow to set until chocolate is firm. Cut into squares and dust with powdered sugar if desired. Store in an airtight container for up to 5 days. Chill or freeze for longer storage.


Recipe by: Jelly Toast

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