We are barely in the first week of the year and already I’m braking my vow to eat less processed foods. . .. Oh well. My guilt can get the better of me later. But for now I am going to share with you a recipe that my Mom saved for me so I could try out. The original recipe for these scrumptious Hot Cocoa or Hot Chocolate Bars comes to us from the back of a Nilla Wafers box. However, I modified it quite a bit to suit our tastes and this new version is the one I’ll be sharing with you today.
- One 18oz. (519g) Fudge Brownie Mix
- 50 Vanilla Wafers or Cookies Separated
- 5oz. (141g) Cream Cheese, Softened
- 2 Tablespoons Unsweetened Cocoa Powder
- 7oz. (198g) Marshmallow Creme
- 5oz. (141g) Whipped Cream
- 1-2 Cups Mini Marshmallows
- On a parchment lined 13 x 9 inch pan, place 35 vanilla cookies side by side to cover the bottom. Prepare the Fudge Brownie Mix according to package instructions. Empty the brownie mixture into the pan, covering all the cookies. Bake according to the instructions on the package.
- Remove brownie layer from the oven and let cool completely in the pan. Meanwhile, in a bowl, beat together the cream cheese and cocoa powder, later adding the marshmallow creme. Fold in the whipped cream and mix just until combined. Spoon this mixture onto the brownie layer, spreading it evenly. Add mini marshmallows to top.
- Brake the remaining cookies into crumbs. Slice the dessert into bars and top each serving with the cookie crumbs. Refrigerate when storing.
| Makes 14-16 servings.
Changes Made & Review
When I looked at this recipe from the box, what I first noticed was how sweet it was going to turn out. Originally it called for a whole tub of whipped cream plus the whole tub of marshmallow creme. In combination with the brownie, I thought we might not like it that sweet, so I added less of the whipped cream. I also substituted the Neufchatel cheese the recipe called for, for light cream cheese. I added a little extra of this ingredient to balance out the sweetness. Another change I made was adding just 2 tablespoons of cocoa powder to the mixture and none to sprinkle on top as the recipe had suggested to do. I then finished off by crumbling the cookies to make a topping instead of inserting a lot of whole ones into the dessert.
I really loved how this recipe turned out! We may have really dodged a bullet by reducing some of the ingredients otherwise the hot chocolate bars would have come out way too sweet for our taste. You only need a small portion to satisfy your sweet tooth as it is. It does, however, have a very chocolaty taste that balances out with the less sweet vanilla cookies, so you can eat the dessert without any complaint.
I may have been a little late in making this because it turned out looking very beautiful in its casserole, so I wish I had made this for the Holidays. But it is still technically Winter, so you should be able to have hot chocolate whenever you please!~ 😉