These cocoa bars have a hot cocoa flavor with a dense, cake-like texture, making a satisfying and indulgent treat. You can make them traditionally, whole wheat or gluten-free.

The recipe is easy to make with simple ingredients you most likely already have in your pantry. And unlike a lot of the other Christmas desserts I’ve posted recently, they’re quick and fuss-free!

I think of them as a Christmas dessert because they kind of taste like hot chocolate. And that’s thanks to the natural cocoa powder, such as regular Hershey’s.

I almost always use Dutch-process in place of regular cocoa powder. The exceptions to that would be the Texas Sheet Cake and this the Chocolate Cocoa Pie, which is reminiscent of hot chocolate.

The natural cocoa powder gives them a more nostalgic, comforting flavor. And it’s the same with this recipe.

If you’re looking for a simple yet festive treat with a cozy holiday vibe, these cocoa bars are a must-try. Whether you’re serving them at a party or enjoying them by the fire with a cup of coffee, they’re sure to be a hit!

Ingredients

Here’s an overview of everything you’ll need.

You won’t need the cream if you don’t want to top them with whipped cream, but I thought it was a good addition.

How to make them

To see the full recipe, scroll to the recipe box at the bottom of the page.

I’m pasting the text from the collages below for people using text readers.

Mix together the dry ingredients except the cocoa powder in a mixing bowl. Melt together sugar, butter and cocoa in a medium saucepan.

Stir in milk, egg and vanilla. Pour over the dry mixture.

Pour into the prepared pan and bake.

Pour cold cream into a chilled bowl and beat until stiff peaks form.

Serve with whipped cream.

How to make ahead and how to store

You can easily make these cocoa bars ahead of time. Prepare the bars and allow them to cool completely.

Store your cocoa bars in an airtight container at room temperature. They’ll stay fresh for about 3 days.

Just wait to whip the cream until you’re ready to serve.

To keep them longer, you can refrigerate or freeze them. Please note that refrigerating may slightly alter the texture, making them slightly denser. Let them come to room temperature if you don’t like them dense.

How to freeze

You can freeze these cocoa bars for up to 3 months. Cut them into your desired portions, which makes them easier to thaw.

Make sure the bars have completely cooled on a wire rack to prevent excess moisture from forming ice crystals.

Wrap each bar tightly in plastic wrap, which helps maintain its flavor and prevents freezer burn.

Then transfer the wrapped bars to an airtight container or freezer bag. Be sure to remove as much as possible before sealing, and date them.

When you’re ready to eat the bars, let them thaw in the fridge overnight or at room temperature for a few hours.

Whip up some whipped cream and serve. Don’t freeze the whipped cream!

Can I use Dutch-process cocoa powder?

I haven’t tried it, but Dutch-process cocoa might not work here. It’s less acidic, which affects the rise and texture of the cocoa bars. It can also make the bars denser and less cakey.

In comparison, these Gluten-free Brownies use Dutch-process cocoa powder, but if you use regular cocoa powder, they’ll likely be more cakey.

This recipe is designed to be more cake-like than brownie-like.

Gluten-free option

The only gluten-free flour I’ve tried in this recipe is Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. It worked great! I’m pretty sure King Arthur Flour Gluten-free Measure for Measure Flour would also work well, but I can’t guarantee it without having tried it myself.

Other brands might result in bars that are denser or gritty. If you’re feeling adventurous and want to try out a different flour, make sure to use a blend designed to be a direct substitute for all-purpose flour.

So that means NO almond, coconut, oat or similar flours. They won’t work for this recipe. Those flours are not meant as direct substitutes for all-purpose flour.