Ganache Truffle Bars

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: bars

Calories: 508kcal

Author: Lord Byron's Kitchen

If you're looking for a holiday treat that is both super rich and decadent, Ganache Truffle Bars are just the answer! Marshmallows, toasted pecans, and coconut smothered in a chocolate truffle base is topped with a thick, creamy ganache and more pecans; this luscious and delectable treat is the ultimate Christmas dessert!

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Ingredients

Ingredients for the Base:

2 cups semi-sweet chocolate chips
14 ounces sweetened condensed milk
1 1/2 cups mini marshmallows
1 cup chopped toasted salted pecans
2 cups unsweetened coconut

Ingredients for the Topping:

1 cup mini marshmallows
1 3/4 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup chopped toasted salted pecans

Instructions

This no-bake recipe comes together quickly and easily. The first thing you should do is to prepare a 9 x 13-inch baking pan by lining it well with parchment paper. Fold the parchment paper so that it fits snugly in the pan. I use two sheets – one folded to fit the length of the pan and another folded to fit across the pan. Allow the excess parchment paper to hang out over the side of the pan. Once the confection is firm, use the excess parchment to lift the whole block out of the pan to make it easy to cut into bars.
Next, in a large, microwaveable bowl, melt the chocolate chips and the condensed milk on high speed in 30-second intervals, stirring well between each increment, until melted and combined.
Add the mini marshmallows, chopped pecans, and unsweetened coconut. Use a sturdy spatula to fold those into the chocolate mixture until well incorporated.
Transfer the mixture to the prepared baking dish. Press down with the spatula to flatten slightly.
Sprinkle over the remaining 1 cup of mini marshmallows. Use the palm of your hand to gently push them into the mixture slightly. Set aside to cool for 30 minutes. Transfer the fridge for another 30 minutes to chill.
Next, add the heavy whipping cream to a saucepan, and over medium heat, heat the cream until bubbles form around the perimeter of the saucepan. Do not bring the cream to a boil! You will want it to be hot, but not boiling.
While you wait, transfer the chocolate chips for the topping into a heatproof bowl. Pour the hot cream over top of the chocolate chips and allow the bowl to sit undisturbed for 5 minutes before stirring with a spatula to form the ganache.
Remove the baking pan from the fridge and spoon the ganache over top. Use an off-set spatula to spread the ganache evenly over the marshmallows. Depending on how far the marshmallows were pushed into the chocolate mixture, the ganache may or may not totally cover them. Both ways will work perfectly fine.
Sprinkle over the pecans and once again, allow the baking sheet to sit at room temperature for 30 minutes. Then, transfer to the fridge for another 30 minutes before cutting into squares.

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