These Cherry Mash Bars give me everything I love in an old-fashioned, bakery-style treat: a creamy cherry-marshmallow center, a buttery nutty base, and a smooth chocolate layer that sets into the perfect handheld bar. I enjoy making these whenever I want something nostalgic, colorful, and irresistibly sweet.
Why You’ll Love This Recipe
I love how quickly these bars come together with simple pantry ingredients. The cherry center is soft and fluffy, the nutty crunch adds structure, and the chocolate layer finishes everything with a classic candy-bar feel. I also like that these bars are easy to slice, simple to store, and great for potlucks or gifting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cherry nut base:
½ cup unsalted butter
⅔ cup granulated sugar
⅓ cup evaporated milk or full-fat canned coconut milk
1 (10-ounce) bag marshmallows (about 40 regular-sized)
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional but I like the cherry boost it gives)
1 cup chopped peanuts or your favorite nuts
1 cup chopped maraschino cherries, drained and patted dry
For the chocolate layer:
2 cups semisweet chocolate chips
2 tablespoons vegetable oil or coconut oil
Directions
I start by greasing or lining an 8×8-inch baking dish with parchment paper for easy removal.
In a saucepan over medium heat, I melt the butter with the sugar and evaporated milk. I cook this mixture until it begins to bubble, stirring often.
I add the marshmallows and stir until fully melted and smooth.
Once melted, I remove the pan from the heat and stir in the vanilla, almond extract, chopped cherries, and nuts.
I spread this cherry mixture evenly into the prepared baking dish and let it cool slightly.
For the chocolate layer, I melt the chocolate chips with the oil in a microwave or double boiler until smooth.
I pour the chocolate over the cherry base, spreading it evenly.
I let the bars chill in the refrigerator for at least 2 hours before slicing.
Servings And Timing
This recipe makes about 16 bars.
Active prep time: about 15 minutes.
Chilling time: 2 hours.
Total time: around 2 hours and 15 minutes.
Variations
I sometimes use chopped almonds instead of peanuts for a slightly sweeter, softer crunch.
I swap half the semisweet chocolate for milk chocolate when I want a creamier topping.
I occasionally add ½ cup shredded coconut to the cherry mixture for extra texture.
I replace half the marshmallows with mini marshmallows if I want quicker melting.
I sometimes stir ¼ cup cherry juice into the mixture for deeper cherry flavor, reducing the evaporated milk slightly.
Storage/Reheating
I store the bars in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 2 months; I separate layers with parchment to prevent sticking. I like to let them sit at room temperature for a few minutes before eating so the chocolate softens slightly.
FAQs
How firm should the cherry layer be?
I prefer it soft but sliceable. Refrigerating fully helps it set into the right texture.
Can I use marshmallow fluff instead of marshmallows?
I find marshmallows work best because they set firmer, but 2 cups of fluff can work in a pinch.
Do I need to use nuts?
No. I sometimes leave the nuts out for a smoother bar or replace them with crispy rice cereal.
Can I use dairy-free ingredients?
Yes. I have made these successfully with dairy-free butter, coconut milk, and vegan chocolate.
How do I keep the chocolate layer from cracking when slicing?
I let the bars warm at room temperature for 10 minutes and use a warm knife to get clean, smooth cuts.
Conclusion
I love how these Cherry Mash Bars turn a handful of simple ingredients into a nostalgic, candy-shop style dessert. They’re easy to prepare, always colorful on a dessert table, and full of sweet cherry flavor. They’re the kind of treat I keep returning to whenever I want something classic, comforting, and crowd-pleasing.
Candy‑bar style Cherry Mash Bars with a chewy marshmallow‑cherry‑nut base and a smooth chocolate topping — nostalgic, sweet, and perfect for slicing and sharing.
Total Time:2 hours 25 minutes (including chilling)
Yield:16 bars
Ingredients
½ cup unsalted butter
⅔ cup granulated sugar
⅓ cup evaporated milk (or full‑fat canned coconut milk)
1 (10‑ounce) bag marshmallows (about 40 regular‑sized)
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional)
1 cup chopped peanuts (or favorite nuts)
1 cup chopped maraschino cherries, drained and patted dry
2 cups semisweet chocolate chips
2 tablespoons vegetable oil (or coconut oil)
Instructions
Line or grease an 8×8‑inch baking dish and line with parchment paper for easy removal.
In a saucepan over medium heat, melt the butter with the sugar and evaporated milk. Stir until mixture begins to bubble.
Add the marshmallows and stir until fully melted and smooth.
Remove from heat and stir in vanilla extract, almond extract (if using), chopped cherries, and chopped nuts.
Spread the cherry–nut marshmallow mixture evenly into the prepared baking dish and let it cool slightly.
Melt the chocolate chips with the oil in a microwave or double boiler until smooth.
Pour the melted chocolate over the cherry base and spread evenly to create a smooth top layer.
Refrigerate for at least 2 hours (or until fully set) before slicing into bars.
Notes
Substitute chopped almonds for peanuts for a slightly sweeter, softer crunch.
Replace half the semisweet chocolate with milk chocolate for a milder chocolate topping.
Stir in ½ cup shredded coconut into the cherry‑nut layer for extra texture.
You can use mini marshmallows instead of full‑size; they’ll melt faster.
For deeper cherry flavor, stir in about ¼ cup of reserved cherry juice, reducing the evaporated milk slightly.
Bars freeze well for up to 2 months; layer parchment paper between them to prevent sticking. Thaw slightly before serving so chocolate softens.
