Chocolate Cherry Marshmallow Squares Recipe: Chewy Cherry Chocolate Bars

These Chocolate Cherry Marshmallow Squares combine maraschino cherries and mini marshmallows in a fudgy dark chocolate base.

Some recipes arrive from inspiration rather than imitation. That was the case with these Chocolate Cherry Marshmallow Squares. I wanted to capture the flavors of a childhood favorite—Black Forest ice cream with dark chocolate, chopped maraschino cherries, and a marshmallow ribbon—and create a simple no-bake treat that echoes that combination.

How to make Chocolate Cherry Marshmallow Squares

To keep the chocolate base soft and fudgy without using peanut butter, I used sweetened condensed milk. Because that adds sweetness, I relied primarily on unsweetened baking chocolate with just a bit of dark or semi-sweet chocolate to balance the flavor. The result is rich, dark chocolate that pairs nicely with the bright cherries and fluffy marshmallows. Best of all, these squares require no baking and are quick to prepare.

Begin by preparing the maraschino cherries: drain them, reserve the syrup for the recipe, pat the cherries dry, and quarter them. Chop both types of chocolate if you’re using bars. In a small saucepan over medium heat, melt the butter and stir in the sweetened condensed milk. Heat until steaming but not boiling, then lower the heat and add the chopped chocolates. Stir until smooth, remove from heat, and whisk in a bit of the reserved maraschino cherry syrup to infuse the mixture with cherry flavor. Let the chocolate cool slightly if it’s very hot.

In a large bowl, toss the quartered cherries with the mini marshmallows. Pour the slightly cooled chocolate over the marshmallows and cherries and fold gently until everything is evenly coated. Transfer the mixture into a parchment-lined 9×13″ pan, pressing it into the corners and smoothing the top. Refrigerate until set, about 1–2 hours. Use a large, sharp knife to cut into squares.

Ingredients

This recipe uses a short, accessible ingredient list. The maraschino cherries and their syrup count as one item since they come from the same jar.

• 2 Tablespoons unsalted butter
• 14 ounces (300 ml) sweetened condensed milk (see notes)
• 8 ounces (227 g) unsweetened baking chocolate, chopped
• 4 ounces (113 g) dark or semi-sweet chocolate, chopped or chips (about a heaping 1/2 cup)
• 2 Tablespoons (30 ml) maraschino cherry syrup
• 14 ounces (400 g) mini marshmallows
• 1 cup quartered maraschino cherries, drained and patted dry

No-bake method

1. Line a 9×13″ baking pan with parchment paper, leaving extra paper over the edges for easy removal.

2. In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Stir in 14 ounces sweetened condensed milk and heat until steaming, stirring frequently. Reduce heat to low.

3. Add both the chopped unsweetened baking chocolate and the dark or semi-sweet chocolate to the warm condensed milk. Stir constantly until the mixture is completely smooth and lump-free. Remove from heat and stir in 2 tablespoons maraschino cherry syrup. Allow the chocolate to cool slightly.

4. In a large bowl, combine 14 ounces mini marshmallows and 1 cup quartered maraschino cherries. Pour the chocolate mixture over the marshmallows and cherries and fold until evenly coated.

5. Press the mixture into the prepared pan, smoothing the top and pressing into corners. Cover and refrigerate for 1–2 hours until set. Remove the slab from the pan using the parchment overhang, peel off the paper, and cut into squares. Store chilled.

Storage

Keep the squares in an airtight container in the refrigerator for up to a week, or freeze for longer storage. Thaw briefly at room temperature before serving if frozen.

Nutrition notes

The provided nutrition info is for a small square when the batch is cut into about 48 pieces. Calories and nutrients will change if you cut the pieces larger or smaller. As written, the recipe is gluten-free.