Chocolate Marshmallow Squares (No-Bake, Eggless Diwali Treat)
Diwali week means sweets everywhere. Mithai boxes arrive at the door, dry fruits sit in every bowl, and there are ladoos on every plate. I love all of it. But some evenings, all I want is something gooey and chocolatey.
That is when I make these Chocolate Marshmallow Squares. Milk chocolate and peanut butter melt together into a glossy base, and colourful mini marshmallows get folded right in. Every square is soft, fudgy, and a little messy in the best way.
They need no oven, no eggs, and just six ingredients. Diwali ke beech mein, a little treat just for you. And if the kids find out, they won’t last till evening.
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What you need
- Milk chocolate: Use a good-quality compound or couverture milk chocolate. Chop it small so it melts evenly. Dark chocolate works too if you like it less sweet.
- Peanut butter: Smooth or crunchy both work. Crunchy gives a little extra bite.
- Butter: Just two tablespoons. It keeps the squares soft and easy to cut straight from the fridge.
- Salt and vanilla: A small pinch of salt balances the sweetness, and vanilla rounds out the chocolate.
- Mini rainbow marshmallows: These give the squares their colourful look. Many marshmallows contain gelatin, so if you are vegetarian, look for a pack labelled gelatin-free or vegetarian.
My tips
- Cool the chocolate before adding marshmallows. If the mixture is too hot, the marshmallows melt and you lose those colourful pockets. Warm, not hot, is what you want.
- Line the tin with parchment and leave some paper hanging over the sides, so you can lift the whole slab out in one piece.
- Use a warm knife. Dip it in hot water, wipe it dry, and cut. Wipe it again between cuts for clean edges.
- Melt gently. Chocolate burns quickly. Use a double boiler, or the microwave in 30-second bursts with a stir in between.
- Double it for gifting. Double every ingredient and use an 8 inch tin. Pack the squares in a box with parchment between the layers.
Storage
Keep the squares in an airtight box in the fridge for up to a week. Take them out 5 minutes before serving so they soften slightly. For more on keeping festive sweets fresh, read my guide on how to store homemade Diwali sweets.
Chocolate Marshmallow Squares
Ingredients
Equipment
Method
- Line a 6 inch square tin with parchment paper, leaving some overhang on two sides.
- Put the chopped milk chocolate, peanut butter and butter in a heatproof bowl. Melt on a double boiler over low heat, or in the microwave in 30-second bursts, stirring between each, until completely smooth.
- Stir in the pinch of salt and the vanilla extract.
- Let the mixture cool for 5 to 10 minutes, until warm but not hot, so the marshmallows don't melt.
- Fold in the mini marshmallows until every one is coated.
- Tip the mixture into the lined tin and press it down evenly with a spatula.
- Refrigerate for about 2 hours, until firm.
- Lift the slab out using the parchment and cut into 16 squares with a warm, dry knife.
Video
Notes
Related Recipes You’ll Love
- No-Bake Chocolate Biscuit Cake — another no-oven chocolate treat, set in the fridge and sliced like a cake.
- Rasmalai White Chocolate Fudge — a no-cook Diwali fudge with all the flavours of rasmalai.
- Chocolate Peda — an easy one-pan Diwali sweet for chocolate lovers.
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