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A nostalgic Ding Dong Bars recipe that transforms the beloved snack cake into an irresistible dessert bar. Each square features layers of rich chocolate cake, creamy marshmallow filling, and glossy chocolate ganache, creating a treat that's both familiar and elevated.
Every time I make these bars, they bring back memories of childhood lunchbox treats. The first time I served them at a school bake sale, parents were fighting over the last piece - now they're requested at every gathering.
Essential Ingredients
- Chocolate Cake Mix (15.25 oz): For perfect texture
- Unsalted Butter: Room temperature
- Semi-sweet Chocolate Chips: For ganache
- Heavy Cream: Creates silky ganache
- Marshmallow Creme: For authentic filling
- Powdered Sugar: Sifted for smoothness
- Pure Vanilla Extract: Enhances flavor
- Pinch of Salt: Balances sweetness
STEP-BY-STEP PREPARATION
- 1. Cake Base:
- Prepare chocolate cake according to package directions. Pour into greased and lined 9x13-inch pan. Bake at 350°F for 25-30 minutes until tester comes clean. Cool completely on wire rack.
- 2. Marshmallow Filling:
- Beat softened butter until light and fluffy, about 3 minutes. Add marshmallow creme and vanilla, beating until well combined. Gradually add sifted powdered sugar, mixing on low until smooth and creamy.
- 3. Filling Layer:
- Spread marshmallow mixture evenly over cooled cake, creating a smooth surface. Refrigerate until set and no longer tacky to touch, about 30 minutes.
- 4. Ganache Creation:
- Heat heavy cream until just simmering. Pour over chocolate chips, let stand 5 minutes, then whisk until smooth and glossy. Cool slightly until consistency of hot fudge.
- 5. Final Assembly:
- Pour ganache over set filling layer, spreading to edges. Refrigerate until chocolate is completely set, about 1-2 hours.
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The secret to perfect Ding Dong Bars lies in patience between layers. My grandmother always said, "Good things come to those who wait," and these bars prove her right with every perfect bite.
Storage and Make-Ahead Success
Store bars in an airtight container in the refrigerator for up to 5 days. Layer parchment paper between bars to prevent sticking. For best enjoyment, let sit at room temperature for 10-15 minutes before serving - this allows the filling to soften slightly and the ganache to achieve the perfect texture. Bars can also be frozen for up to 3 months when wrapped individually.
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Temperature and Serving Variations
These bars are versatile in serving temperature. Serve them chilled for a fudgy texture, or let them come to room temperature for a softer, more cake-like experience. For special occasions, drizzle plates with extra ganache or add a dollop of whipped cream. During summer months, try serving them semi-frozen for an ice cream cake-like treat.
Party Presentation Tips
For gatherings, cut into smaller squares and arrange on a tiered platter with fresh berries for garnish. Create a dessert bar with variations by using different cake mix flavors - try dark chocolate or devil's food for intense chocolate lovers. For bake sales, wrap individually in clear cellophane with ribbon ties for a professional presentation that commands premium prices.
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These Ding Dong Bars elevate a childhood favorite to new heights. Whether for parties, potlucks, or just because, they never fail to bring smiles and requests for the recipe.
Frequently Asked Questions
- → Can I make these ahead?
- Yes, they can be made up to 3 days ahead and stored covered in the refrigerator.
- → Why do they need to be refrigerated?
- The cream filling and ganache need to stay chilled to maintain proper texture and prevent melting.
- → Can I freeze these bars?
- Yes, freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- → Can I use homemade cake instead?
- Yes, any chocolate cake recipe that fits a 9x13 pan will work perfectly.
- → Why use a parchment sling?
- The parchment sling makes it easy to lift the entire dessert out for clean cutting and serving.