Ding Dong Bars
Chocolate cake topped with gooey marshmallow and chocolate ganache is even better than the classic lunchbox treat.
Serves18
Prep30 minutes
Cook25 minutes to 35 minutes
The 1960s were the heyday of many foods that are still around today, including a chocolaty snack cake from Hostess. The Ding Dong has been a staple among the school lunch set for decades, and its fan base expanded thanks to the popularity of Ding Dong-inspired cakes. This special-occasion cake includes layers of homemade chocolate cake, rich ermine (boiled milk) frosting, and decadent ganache. But even casual events still need a sharable sweet treat, so I created these ding dong bars that are even better than the original and much, much easier to pull together. All you need is a box of cake mix, a jar of marshmallow crème, and chocolate chips.
Why You’ll Love It
- It’s a shareable version of the childhood treat. These big-batch bars have everything a store-bought Ding Dong does, including the tender cake, vanilla filling, and rich chocolate icing.
- There’s no better way to hack a boxed mix. Turn boxed cake mix into something more special than your standard cake with dolled-up marshmallow crème and an easy ganache glaze.
Key Ingredients in Ding Dong Bars
- Chocolate cake mix: Bake chocolate cake mix according to package directions in a 9×13-inch baking pan for the base of these sharable bars.
- Marshmallow crème: Mix gooey jarred marshmallow crème with softened butter and powdered sugar for a fluffy vanilla filling that’s easier than ermine frosting.
- Chocolate chips: The beloved cookie mix-in becomes a decadent ganache with just the addition of hot heavy cream.
More Retro Sweets
Ding Dong Bars Recipe
Chocolate cake topped with gooey marshmallow and chocolate ganache is even better than the classic lunchbox treat.
Prep time 30 minutes
Cook time 25 minutes to 35 minutes
Serves 18
Nutritional Info
Ingredients
- 2 sticks (8 ounces)
unsalted butter, at room temperature
Butter or cooking spray, for the baking pan
- 1 (15.25-ounce) box
chocolate cake mix
The amounts of water, oil, and eggs needed for the chocolate cake mix (see package directions)
- 1 1/3 cups
semisweet chocolate chips (about 8 ounces)
- 1 cup
heavy cream
- 2 cups
powdered sugar
- 1/4 teaspoon
kosher salt
- 1 (16-ounce) or 2 (7-ounce) jars
marshmallow crème, such as Marshmallow Fluff
- 2 teaspoons
vanilla extract
Instructions
Heat the oven to 350°F. Lightly coat a 9x13-inch baking pan with butter or cooking spray, then line with a parchment sling so that the parchment hangs over the longer sides by about 2 inches.
Prepare 1 (15.25-ounce) box chocolate cake mix by mixing in the water, oil, and eggs as listed on the package directions. Pour the batter into the baking pan.
Bake until a tester inserted into the center comes out clean and the top springs back when lightly pressed, about 25 minutes. Place the pan on a wire rack and let cool completely, about 1 hour.
When the cake is almost cool, place 1 1/3 cups semisweet chocolate chips and 1 cup heavy cream in a medium microwave-safe bowl. Microwave on HIGH in 15-second increments, whisking after each increment, until the chocolate is melted and the mixture is completely smooth, about 1 minute total. (Alternatively, heat in a small saucepan on the stovetop over low heat.) Refrigerate until chilled and thickened to the consistency of hot fudge, about 45 minutes.
Beat 2 sticks room-temperature unsalted butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and creamy, about 3 minutes. Turn off the mixer. Add 2 cups powdered sugar and 1/4 teaspoon kosher salt, and beat on low speed until combined, 1 to 2 minutes. Beat in 1 (16-ounce) jar marshmallow crème and 2 teaspoons vanilla extract until combined, about 2 minutes.
Transfer onto the cake and spread into an even layer. Refrigerate until the filling is set and no longer tacky when touched, about 30 minutes.
Pour the chocolate ganache evenly over the filling, then smooth it out with an offset spatula. Refrigerate until the chocolate is set, about 1 hour. Cut into 18 pieces.
Recipe Notes
Storage: Cover and refrigerate the bars for up to 2 days.