Frozen Hot Cocoa Bars
A thick and fudgy chocolate cookie bar infused with actual hot cocoa powder and topped with a luscious hot chocolate mousse. Refreshing and completely satisfying, you can enjoy Frozen Hot Cocoa Bars year round.
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Servings: 24 bars
Calories: 216kcal
Ingredients
Hot Cocoa Cookie Dough
- 1 cup (222g) salted butter, softened
- 1 cup (246g) brown sugar
- 1/3 cup (76g) granulated sugar
- 2 eggs
- 1 Tbsp corn syrup
- 1/2 Tbsp vanilla extract
- 2 1/2 cups (380g) all-purpose flour
- 2/3 cup (80g) dutch processed cocoa
- 1/3 cup (46g) hot cocoa mix, powder only
- 3 tsp corn starch
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup (150g) milk chocolate chips
Hot Cocoa Mousse + Toppings
- 1 1/2 cups (360 ml) heavy whipping cream
- 3/4 cup (80g) powdered sugar
- 3/4 cup (105g) hot cocoa mix powder only
- 1 1/2 Tbsp dutch processed cocoa
- mini marshmallows
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 9x13 pan by spraying with a non-stick spray or lining with parchment (let some hang over the side for easy removal!). Set aside.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.1 cup (222g) salted butter, softened, 1 cup (246g) brown sugar, 1/3 cup (76g) granulated sugar
- Scrape down the sides and add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract
- Next, add the flour, cocoa powder, hot cocoa mix, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.2 1/2 cups (380g) all-purpose flour, 2/3 cup (80g) dutch processed cocoa, 1/3 cup (46g) hot cocoa mix, powder only, 3 tsp corn starch, 1 1/2 tsp baking soda, 3/4 tsp salt
- Add in the chocolate chips and fold in until incorporated.3/4 cup (150g) milk chocolate chips
- Press the dough into the 9x13 pan and bake at 350°F (180°C) for 15-17 minutes. The cookie bars should puff up and the edges will begin to crackle.
- Pull the bars out of the oven and set down forcefully to allow the expanded air to deflate. This will create a very fudgy bar texture. Allow the cookie bars to cool completely.
- Once cool, make the hot cocoa mousse. Add the heavy whipping cream to the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat on medium-high speed until it begins to thicken.1 1/2 cups (360 ml) heavy whipping cream
- Reduce the speed and gradually add the powdered sugar, hot cocoa mix, and cocoa powder.3/4 cup (80g) powdered sugar, 3/4 cup (105g) hot cocoa mix powder only, 1 1/2 Tbsp dutch processed cocoa
- Once incorporated, increase the speed to high and whip until stiff peaks form. The mousse is ready when it holds its shape.
- Spread the mousse onto the top of the cookie bars and then top with mini marshmallows.mini marshmallows
- Chill until ready to cut and serve. Enjoy!
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Nutrition
Calories: 216kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 30mg | Sodium: 154mg | Potassium: 103mg | Fiber: 1g | Sugar: 23g | Vitamin A: 237IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
