12 Delicious Marshmallow Log Recipes for Sweet Tooths

Got a sweet tooth that’s begging for something indulgent? You’re in luck! Our roundup of 12 Delicious Marshmallow Log Recipes is here to satisfy those cravings with a mix of classic and creative twists. Whether you’re prepping for a holiday gathering or just treating yourself, these gooey, chocolatey delights promise to be the highlight of your dessert table. Dive in and discover your next favorite treat!

Classic Chocolate Marshmallow Log

Crafting the perfect Classic Chocolate Marshmallow Log brings back memories of my grandmother’s kitchen, where the smell of melted chocolate and toasted marshmallows was the highlight of our holiday gatherings. Today, I’m sharing my take on this nostalgic treat, with a few personal twists that make it even more irresistible.

Ingredients

• For the base:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
• For the filling:
  • 3 cups mini marshmallows
  • 1 cup heavy cream
  • 12 oz semi-sweet chocolate, chopped
• For the topping:
  • 1/2 cup mini marshmallows
  • 1/4 cup chocolate shavings

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
3. Bake the crust for 10 minutes, then let it cool completely on a wire rack. This step ensures a crisp base that won’t get soggy from the filling.
4. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth and fully melted.
5. Pour the chocolate mixture over the cooled crust, spreading it evenly with a spatula. Sprinkle the 3 cups of mini marshmallows over the chocolate layer.
6. Place the pan under the broiler for 1-2 minutes, watching closely, until the marshmallows are lightly toasted. Be careful not to burn them.
7. Remove from the oven and let it cool for 10 minutes, then sprinkle the remaining mini marshmallows and chocolate shavings on top.
8. Chill in the refrigerator for at least 2 hours, or until set, before slicing into logs.

This Classic Chocolate Marshmallow Log is a delightful contrast of textures, from the crunchy graham cracker base to the gooey marshmallow and rich chocolate layers. Try serving it with a drizzle of caramel sauce for an extra indulgent touch.

Peppermint Marshmallow Log

Back when I was a kid, my grandma used to make the most magical Peppermint Marshmallow Log during the holidays. It was a fluffy, minty dream that melted in your mouth, and today, I’m sharing my version of this nostalgic treat.

Ingredients

• For the marshmallow:
  • 3/4 cup water, divided
  • 3 tbsp unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 tsp salt
  • 1 tsp peppermint extract
  • Red food coloring (optional)
• For coating:
  • 1 cup powdered sugar
  • 1/2 cup cornstarch

Instructions

1. In a small bowl, mix 1/2 cup water with gelatin. Let it bloom for 10 minutes.
2. In a saucepan, combine the remaining 1/4 cup water, granulated sugar, corn syrup, and salt. Cook over medium heat until the sugar dissolves, stirring occasionally.
3. Increase the heat to high and bring the mixture to 240°F (use a candy thermometer for accuracy). This is the soft-ball stage, crucial for the right marshmallow texture.
4. Remove from heat and slowly add the gelatin mixture, whisking continuously until fully incorporated.
5. Add peppermint extract and a few drops of red food coloring if using. Beat on high speed for 10-12 minutes until thick and fluffy.
6. Pour the marshmallow mixture into a parchment-lined loaf pan. Smooth the top with a wet spatula for an even surface.
7. Let it set at room temperature for at least 4 hours, or overnight for best results.
8. Mix powdered sugar and cornstarch. Dust a clean surface with the mixture and turn the marshmallow onto it.
9. Cut into logs or desired shapes, dusting each piece with more sugar-cornstarch mixture to prevent sticking.

Creating this Peppermint Marshmallow Log is like wrapping yourself in a cozy, minty hug. The texture is cloud-like, with a refreshing peppermint zing that’s not overpowering. For a festive twist, drizzle with dark chocolate and sprinkle crushed candy canes on top before serving.

Rocky Road Marshmallow Log

After a long day of experimenting in the kitchen, I stumbled upon a dessert that’s as fun to make as it is to eat. A Rocky Road Marshmallow Log combines the classic flavors of chocolate, nuts, and marshmallows into a no-bake treat that’s perfect for any occasion. Trust me, it’s a crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• For the base:
  • 2 cups crushed graham crackers
  • 1/2 cup melted unsalted butter
  • 1/4 cup granulated sugar
• For the filling:
  • 3 cups mini marshmallows
  • 1 cup chopped walnuts
  • 1/2 cup semi-sweet chocolate chips
• For the topping:
  • 1 cup melted semi-sweet chocolate
  • 1/4 cup chopped walnuts for garnish

Instructions

1. In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form the base. Chill in the refrigerator for 30 minutes to set.
2. Once the base is set, evenly sprinkle the mini marshmallows, chopped walnuts, and chocolate chips over the top.
3. Pour the melted semi-sweet chocolate over the marshmallow and nut layer, spreading it evenly with a spatula. Immediately sprinkle the additional chopped walnuts on top for garnish.
4. Chill the log in the refrigerator for at least 2 hours, or until the chocolate topping is completely set.
5. Once set, cut into slices or squares and serve. For an extra touch, serve with a scoop of vanilla ice cream.

Getting the perfect slice of this Rocky Road Marshmallow Log is all about the chill time—don’t rush it! The contrast between the crunchy base, gooey marshmallows, and smooth chocolate is simply irresistible. Great for potlucks or as a sweet treat after dinner, this log is sure to disappear fast.

Salted Caramel Marshmallow Log

Very few desserts can compete with the sheer joy of biting into a Salted Caramel Marshmallow Log. It’s a treat that reminds me of summer campfires and the simple pleasure of gooey marshmallows. I love making this recipe because it’s a fun twist on classic s’mores, and it’s always a hit at parties.

Ingredients

• For the caramel:
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 tsp sea salt
• For the marshmallow layer:
  • 3 cups mini marshmallows
  • 1 tbsp butter, for greasing

Instructions

1. Line a baking sheet with parchment paper and lightly grease it with butter to prevent sticking.
2. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color, about 5 minutes.
3. Add the cubed butter to the caramel and stir until completely melted. Be careful as the mixture will bubble up.
4. Slowly pour in the heavy cream while stirring continuously. Allow the mixture to boil for 1 minute, then remove from heat and stir in the sea salt.
5. Spread the mini marshmallows evenly over the prepared baking sheet.
6. Pour the warm caramel over the marshmallows, ensuring they’re fully coated.
7. Let the log cool at room temperature for at least 2 hours, or until the caramel has set.
8. Once set, cut into slices or break into pieces to serve.

Rich in flavor with a perfect balance of sweet and salty, this Salted Caramel Marshmallow Log offers a chewy texture that’s irresistibly satisfying. Try serving it alongside a scoop of vanilla ice cream for an extra decadent dessert.

White Chocolate Raspberry Marshmallow Log

Zesty and sweet, this White Chocolate Raspberry Marshmallow Log is the perfect blend of flavors to satisfy your dessert cravings. I remember the first time I made this; it was a hit at my family’s holiday gathering, and now it’s a requested staple. The combination of tart raspberries with creamy white chocolate and fluffy marshmallows is simply irresistible.

Ingredients

• For the base:
  • 2 cups crushed graham crackers
  • 1/2 cup melted butter
  • 1/4 cup sugar
• For the filling:
  • 1 cup white chocolate chips
  • 1/2 cup heavy cream
  • 2 cups mini marshmallows
  • 1 cup fresh raspberries
• For the topping:
  • 1/2 cup melted white chocolate
  • 1/4 cup fresh raspberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until well combined. Press the mixture firmly onto the prepared baking sheet to form a base. Bake for 10 minutes, then let cool completely. Tip: For a firmer base, chill in the fridge for 30 minutes after baking.
3. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the white chocolate chips until smooth. Let cool slightly.
4. Spread the white chocolate mixture over the cooled graham cracker base. Sprinkle the mini marshmallows and fresh raspberries evenly over the top. Tip: For an extra burst of flavor, lightly crush the raspberries before adding them.
5. Drizzle the melted white chocolate over the top and garnish with additional raspberries. Chill in the refrigerator for at least 2 hours before serving. Tip: Use a fork to create decorative drizzles with the white chocolate for a professional touch.

Now the texture of this log is a delightful contrast between the crunchy base and the soft, gooey filling. The flavors meld together beautifully, making each bite a perfect harmony of sweet and tart. Serve it sliced with a dollop of whipped cream or as part of a dessert charcuterie board for a stunning presentation.

Dark Chocolate Orange Marshmallow Log

Zesty and indulgent, this Dark Chocolate Orange Marshmallow Log is a dessert that combines the rich depth of dark chocolate with the bright, citrusy punch of orange, all wrapped around fluffy marshmallow. I remember the first time I tried this combination at a winter market; it was love at first bite, and I’ve been perfecting my version ever since.

Ingredients

• For the marshmallow layer:
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 2 tbsp unflavored gelatin
  • 1/4 cup cold water
  • 1 tsp vanilla extract
• For the dark chocolate orange coating:
  • 8 oz dark chocolate, chopped
  • 1 tbsp orange zest
  • 1/2 tsp orange extract

Instructions

1. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water. Cook over medium heat, stirring until the sugar dissolves, then stop stirring and bring to a boil.
3. While the sugar mixture heats, sprinkle 2 tbsp unflavored gelatin over 1/4 cup cold water in the bowl of a stand mixer. Let it bloom for 5 minutes.
4. Once the sugar mixture reaches 240°F on a candy thermometer, carefully pour it into the gelatin mixture with the mixer on low speed. Gradually increase to high and beat for 8-10 minutes until thick and fluffy.
5. Add 1 tsp vanilla extract and beat for another minute. Pour into the prepared pan and let set at room temperature for at least 4 hours.
6. Melt 8 oz dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Stir in 1 tbsp orange zest and 1/2 tsp orange extract.
7. Lift the set marshmallow from the pan using the parchment overhang. Cut into logs and dip each into the dark chocolate orange mixture, ensuring full coverage. Let set on a wire rack.

Silky smooth marshmallow meets the crisp snap of dark chocolate, with orange zest adding a refreshing twist. Serve these logs on a platter with extra orange zest sprinkled on top for a stunning presentation.

Coconut Marshmallow Log

Oh, the joys of discovering a dessert that’s both a breeze to make and a showstopper at any gathering! The Coconut Marshmallow Log is one such gem that I stumbled upon during a lazy summer afternoon, and it’s been a staple in my dessert repertoire ever since. Its fluffy texture and tropical coconut flavor make it irresistible, not to mention how fun it is to assemble.

Ingredients

• For the marshmallow layer:
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
• For the coating:
  • 2 cups sweetened shredded coconut

Instructions

1. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
2. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water. Stir until the sugar dissolves, then stop stirring and bring to a boil. Use a candy thermometer to monitor the temperature until it reaches 240°F (soft-ball stage).
3. While the sugar mixture is heating, beat 2 large egg whites in a stand mixer on high speed until stiff peaks form.
4. Once the sugar mixture reaches 240°F, slowly pour it into the beaten egg whites with the mixer running on low speed. Add 1 tsp vanilla extract, then increase the speed to high and beat until the mixture is thick, glossy, and cooled to room temperature, about 5-7 minutes.
5. Pour the marshmallow mixture into the prepared pan, smoothing the top with a spatula. Let it set at room temperature for at least 4 hours, or overnight.
6. Once set, lift the marshmallow slab from the pan using the parchment overhang. Cut into logs or desired shapes.
7. Roll each marshmallow log in 2 cups sweetened shredded coconut until fully coated.

Creating this Coconut Marshmallow Log is as much about the process as it is about the delicious outcome. The contrast between the soft, pillowy marshmallow and the crunchy, sweet coconut coating is simply divine. For an extra touch, serve these logs on a platter with a drizzle of dark chocolate and a sprinkle of sea salt to elevate the flavors.

Peanut Butter Marshmallow Log

Yesterday, I found myself craving something sweet yet simple, a treat that wouldn’t keep me in the kitchen for hours. That’s when I remembered the Peanut Butter Marshmallow Log from my childhood—a no-bake delight that’s as fun to make as it is to eat.

Ingredients

• For the base:
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
• For the topping:
  • 2 cups mini marshmallows
  • 1/2 cup semi-sweet chocolate chips
  • 1 tbsp vegetable oil

Instructions

1. In a large mixing bowl, combine 1 cup creamy peanut butter and 1/2 cup softened unsalted butter until smooth. Tip: Ensure the butter is at room temperature to avoid lumps.
2. Gradually add 1 cup powdered sugar to the peanut butter mixture, stirring until fully incorporated. The mixture should be thick and moldable.
3. Line a baking sheet with parchment paper. Transfer the peanut butter mixture onto the sheet, shaping it into a log about 12 inches long and 2 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
4. Sprinkle 2 cups mini marshmallows evenly over the log, pressing them gently into the surface.
5. In a microwave-safe bowl, melt 1/2 cup semi-sweet chocolate chips with 1 tbsp vegetable oil in 30-second intervals, stirring until smooth. Tip: Avoid overheating the chocolate to prevent seizing.
6. Drizzle the melted chocolate over the marshmallow-covered log, covering it as evenly as possible.
7. Refrigerate the log for at least 1 hour, or until the chocolate has set.

Perfectly sweet with a creamy texture, this Peanut Butter Marshmallow Log is a hit at parties. Try slicing it into rounds for a playful presentation, or enjoy it straight from the fridge for a firmer bite.

Matcha Green Tea Marshmallow Log

Have you ever found yourself craving something sweet but also wanting to keep it on the healthier side? That’s exactly where I was when I stumbled upon the idea of making a Matcha Green Tea Marshmallow Log. It’s a delightful twist on the classic marshmallow treat, with the earthy tones of matcha balancing the sweetness perfectly.

Ingredients

• For the marshmallow:
  • 1 cup water, divided
  • 3 tbsp gelatin
  • 1.5 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 tsp salt
  • 2 tbsp matcha green tea powder
  • 1 tsp vanilla extract
• For dusting:
  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch

Instructions

1. In a small bowl, mix 1/2 cup of water with gelatin and let it bloom for 10 minutes.
2. In a saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt. Cook over medium heat until the sugar dissolves, stirring occasionally.
3. Increase the heat to high and bring the mixture to 240°F (115°C), using a candy thermometer to check the temperature.
4. Remove from heat and slowly whisk in the bloomed gelatin until fully dissolved.
5. Add the matcha green tea powder and vanilla extract, whisking until the mixture is smooth and evenly colored.
6. Pour the marshmallow mixture into a greased and dusted (with powdered sugar and cornstarch) baking sheet, spreading it evenly.
7. Let it set at room temperature for at least 4 hours, or overnight for best results.
8. Once set, dust the top with more powdered sugar and cornstarch, then cut into logs or desired shapes.

Every bite of this Matcha Green Tea Marshmallow Log offers a fluffy, cloud-like texture with a perfect balance of sweetness and the unique, earthy flavor of matcha. Serve it alongside a cup of hot tea for an extra cozy treat, or gift it in a beautifully wrapped package for a homemade touch.

Strawberry Cheesecake Marshmallow Log

Goodness, have I got a treat for you today! Remember those lazy summer afternoons when you’d crave something sweet but didn’t want to spend hours in the kitchen? That’s exactly how this Strawberry Cheesecake Marshmallow Log came to be—a no-bake delight that’s as fun to make as it is to eat.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
• For the filling:
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup diced strawberries
  • 2 cups mini marshmallows
• For the topping:
  • 1/4 cup strawberry jam
  • Additional diced strawberries and mini marshmallows for garnish

Instructions

1. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press firmly into the bottom of a 9×13 inch baking dish to form the crust. Chill in the refrigerator for 15 minutes to set.
2. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the diced strawberries and mini marshmallows.
3. Spread the cream cheese mixture evenly over the chilled crust. Warm the strawberry jam slightly in the microwave for about 15 seconds, then drizzle over the top.
4. Garnish with additional diced strawberries and mini marshmallows. Chill in the refrigerator for at least 2 hours before serving.
5. For easier slicing, dip your knife in hot water and wipe it clean between cuts. This ensures clean, smooth slices every time.

Delightfully creamy with a satisfying crunch from the crust, this log is a showstopper at any gathering. Try serving it with a drizzle of melted chocolate for an extra indulgent twist!

Espresso Marshmallow Log

Very few desserts can wake up your taste buds quite like an Espresso Marshmallow Log. I remember the first time I tried making this at home; the rich coffee aroma mixed with sweet marshmallow was absolutely irresistible. It’s become my go-to treat for coffee-loving friends, and today, I’m sharing my foolproof recipe with you.

Ingredients

• For the espresso mixture:
  • 1 cup strong brewed espresso, cooled
  • 1 tbsp gelatin powder
• For the marshmallow layer:
  • 2 cups mini marshmallows
  • 1/2 cup heavy cream
• For the coating:
  • 1/2 cup dark chocolate chips
  • 1 tbsp coconut oil

Instructions

1. In a small bowl, sprinkle gelatin over the cooled espresso and let it bloom for 5 minutes.
2. Heat the marshmallows and heavy cream in a saucepan over low heat, stirring constantly until completely melted.
3. Combine the espresso mixture with the marshmallow cream, stirring until smooth. Pour into a loaf pan lined with parchment paper.
4. Chill in the refrigerator for at least 4 hours, or until set.
5. Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
6. Remove the set espresso marshmallow from the pan, cut into logs, and dip each into the melted chocolate.
7. Place on a wire rack to set at room temperature for about 30 minutes.

Just imagine the contrast of the crisp chocolate shell giving way to the soft, coffee-infused marshmallow inside. Serve these logs with a dusting of cocoa powder for an extra touch of elegance, or alongside a shot of espresso for the ultimate coffee experience.

Lemon Blueberry Marshmallow Log

Summer is the perfect time to experiment with desserts that are as fun to make as they are to eat, and this Lemon Blueberry Marshmallow Log is no exception. I remember the first time I tried making it; the kitchen was a mess, but the result was so worth it. Now, it’s my go-to when I need something that looks impressive but is secretly easy to whip up.

Ingredients

• For the marshmallow layer:
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 2 large egg whites
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
• For the blueberry swirl:
  • 1 cup fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Instructions

1. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan, combine 1 cup sugar, corn syrup, and water. Cook over medium heat, stirring until sugar dissolves, then stop stirring and bring to a boil. Use a candy thermometer to reach 240°F (soft-ball stage).
3. While the syrup cooks, beat egg whites in a stand mixer until stiff peaks form. Tip: Ensure your bowl and whisk are completely clean for the best volume.
4. Once the syrup reaches 240°F, slowly pour it into the egg whites with the mixer on low. Increase speed to high and beat until thick and glossy, about 5 minutes. Add lemon zest and vanilla, beating just to combine.
5. For the blueberry swirl, blend blueberries, 2 tbsp sugar, and lemon juice in a blender until smooth. Strain to remove seeds if desired.
6. Pour the marshmallow mixture into the prepared pan. Dollop with blueberry puree and swirl with a knife. Tip: Don’t over-swirl or you’ll lose the beautiful contrast.
7. Let set at room temperature for at least 4 hours, or overnight. Tip: Dust the top with powdered sugar before cutting to prevent sticking.
8. Use the parchment overhang to lift the marshmallow out of the pan. Cut into slices with a sharp knife wiped clean between cuts for neat edges.

Fluffy, sweet, and tangy, this marshmallow log is a showstopper. Serve it on a platter with extra blueberries for a pop of color, or package slices in clear bags tied with ribbon for adorable edible gifts.

Conclusion

Just like that, we’ve whipped through 12 scrumptious marshmallow log recipes sure to delight any sweet tooth! Whether you’re a seasoned baker or just starting out, there’s a recipe here calling your name. Don’t forget to leave a comment with your favorite, and if you loved this roundup, share the sweetness on Pinterest. Happy baking!