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Irresistible Ding Dong Bars

Featured in Irresistible Sweet Treats.

Turn a classic treat into dessert bars with this simple recipe. Start with chocolate cake mix, add a creamy marshmallow layer, and finish with silky chocolate ganache. Just allow extra time for the layers to chill properly. Ideal for get-togethers or anytime you want that old-school flavor.
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Updated on Wed, 05 Mar 2025 07:41:06 GMT
Chocolate Marshmallow Bars Pin it
Chocolate Marshmallow Bars | cuisinegenial.com

Discover a delightful twist on the beloved snack cake with these homemade chocolate bars. Using simple pantry ingredients and a box cake mix, create indulgent layers of moist chocolate cake, creamy marshmallow filling, and smooth chocolate ganache topping.

The magic happens in the careful layering process and proper chilling time between components.

Key Ingredients

  • For Base Layer:
  • Box Chocolate Cake Mix: Standard 15.25 oz size
  • Butter: Unsalted, softened
  • Eggs: Large, room temperature
  • Water: As package directs
  • Vegetable Oil: As package directs
  • For Cream Layer:
  • Marshmallow Fluff: One 7 oz jar
  • Butter: Unsalted, room temperature
  • Confectioners Sugar: For stability
  • Vanilla Extract: Pure, not imitation
  • Salt: Just a pinch
  • For Topping:
  • Chocolate Chips: Premium semisweet
  • Heavy Whipping Cream: Full-fat only

Step-by-Step Method

1. Prepare the Cake:
Preheat oven to 350°F. Line 9x13 pan with parchment paper, leaving excess on sides. Mix and bake cake according to box directions, about 25 minutes. Cool completely on rack.
2. Make Chocolate Topping:
Heat cream and pour over chocolate chips. Microwave in short bursts, stirring between each, until smooth. Chill until spreadable.
3. Prepare Filling:
Cream butter until fluffy. Add sugar gradually, then mix in marshmallow and vanilla until smooth and light.
4. Layer Components:
Spread marshmallow mixture over cooled cake. Chill 30 minutes. Top with chocolate mixture, spreading evenly.
5. Final Setting:
Refrigerate one hour until firm. Lift using parchment edges and slice into bars.
Ding Dong Bars Recipe Pin it
Ding Dong Bars Recipe | cuisinegenial.com

Storage Tips

Keep bars refrigerated in sealed container up to 5 days. Allow 10-15 minutes at room temperature before serving. Freeze individually wrapped bars up to 3 months.

Serving Suggestions

  • Glass of cold milk
  • Fresh brewed coffee
  • Scoop of vanilla bean ice cream
  • Mixed berry garnish
  • Fresh whipped cream
  • Warm hot chocolate

Recipe Variations

Try these creative twists:

  • Yellow or white cake base
  • Peanut butter cream filling
  • Bittersweet chocolate topping
  • Mint-flavored filling
  • Toasted coconut garnish
  • Pink strawberry base

Easy Ding Dong Bars Recipe Pin it
Easy Ding Dong Bars Recipe | cuisinegenial.com

Recipe Success

The key to perfect bars lies in proper timing and temperature control. Take care with each layer to achieve the ideal texture combination.

Frequently Asked Questions

→ Is it okay to make these in advance?
Definitely! They keep well for up to 3 days in the fridge.
→ What’s the purpose of using parchment?
Using it makes lifting the bars out and slicing them a total breeze.
→ Can I freeze these for later?
Yep, you can freeze them for up to 2 months if they’re airtight.
→ Can I switch out the chocolate cake mix for another flavor?
Sure, although chocolate keeps the signature Ding Dong taste.
→ Why chill between adding layers?
It ensures the layers set up nicely and slice cleanly.

Chocolate Marshmallow Bars

Rich dessert bars with a chocolate base, marshmallow center, and smooth ganache topping.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 18 Servings (18 bars)

Dietary: Vegetarian

Ingredients

→ Cake Layer

01 One box (15.25 oz) of chocolate cake mix
02 Water, oil, and eggs needed according to the cake mix box

→ Filling

03 16 oz marshmallow fluff
04 2 tsp vanilla
05 A quarter of a teaspoon of kosher salt
06 Two cups of powdered sugar
07 Two sticks (8 oz) of room-temperature unsalted butter

→ Ganache

08 One cup of heavy cream
09 One and one-third cups (8 oz) of semisweet chocolate chips

Instructions

Step 01

Preheat the oven to 350°F. Line a 9x13-inch pan with parchment paper and grease it well.

Step 02

Follow the directions on the cake mix box to prepare the batter. Pour it into the ready pan and bake for about 25 minutes. Let it cool completely.

Step 03

Microwave the cream and chocolate chips in short 15-second bursts, stirring each time, until smooth. Chill in the fridge until it thickens, about 45 minutes.

Step 04

Beat the butter until soft and fluffy. Add the powdered sugar and salt, mixing until smooth. Blend in the marshmallow fluff and vanilla until creamy.

Step 05

Spread the filling across the cooled cake. Let it chill for 30 minutes. Pour the ganache on top and return to the fridge for another hour until it sets. Slice into 18 pieces.

Notes

  1. If you prefer, you can melt the ganache on the stovetop.
  2. Make sure to give each layer enough time to cool before the next step.

Tools You'll Need

  • 9x13-inch pan
  • Parchment paper
  • Stand mixer
  • Offset spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat
  • Contains eggs
  • Contains dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~