Hot Cocoa Marshmallow Fudge Bites (No-Bake)

If you want a dessert that feels like a holiday candy shop but takes almost no effort, these Hot Cocoa Marshmallow Fudge Bites are it. They’re rich, creamy, and super chocolatey—made even easier by using a hot cocoa packet to flavor the fudge base. The best part: each bite gets a fluffy marshmallow layer on top, so every piece tastes like the best sip of hot cocoa (but in candy form).

Yield

25 bites (one 8×8 pan, cut into 5×5 squares)

Total Time

20 minutes (plus chill time)

• 10 minutes prep
• 10 minutes melt + mix
• 2 hours chill (or overnight for the cleanest slices)

Supplies Needed

• 8×8 baking pan
• Parchment paper (recommended for easy lift-out)
• Microwave-safe bowl (or small saucepan)
• Rubber spatula
• Measuring cups/spoons
• Knife for slicing

Ingredients

• 2 cups semi-sweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1 packet Benevolent Bakery Hot Cocoa
• 2 tbsp butter
• 1 tsp vanilla extract
• Pinch of salt
• 1 1/2 cups mini marshmallows

Optional Toppings

• Extra mini chocolate chips
• Cocoa powder dusting
• Crushed graham crackers (for a “s’mores” vibe)

Step-by-Step Instructions

1. Prep the pan. Line an 8×8 pan with parchment paper, leaving a little overhang so you can lift the fudge out later.
2. Melt the base. In a microwave-safe bowl, combine chocolate chips, sweetened condensed milk, and butter. Microwave in 20–30 second bursts, stirring each time, until smooth and fully melted. (You can also melt gently in a saucepan over low heat.)
3. Flavor it with hot cocoa. Stir in the hot cocoa packet, vanilla extract, and a pinch of salt. Mix until the cocoa powder is fully dissolved and the fudge looks glossy.
4. Spread into the pan. Pour the fudge mixture into the lined pan and spread evenly.
5. Add the marshmallow top. Sprinkle mini marshmallows across the surface and gently press them in so they stick.
6. Chill to set. Refrigerate for at least 2 hours (overnight is best for super clean cuts).
7. Slice into bites. Lift the fudge out using the parchment overhang. Cut into 25 squares. For neat edges, wipe your knife between cuts.
8. Finish + serve. Optional: dust lightly with cocoa powder or sprinkle crushed graham crackers on top before serving.

Tips & Storage

• Cleanest slices: Chill overnight, then cut cold.
• Giftable: Place squares in mini cupcake liners for a bakery look.
• Storage: Keep in an airtight container in the fridge