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# Keto Marshmallow Crunch Brownie Bars
- URL: https://www.courtneyspantry.com/keto-marshmallow-crunch-brownie-bars/
- Published: 2026-10-19T12:30:00.000Z
- Updated: 2026-10-19T12:29:59.000Z
- Author: Courtney Skye
- Tags: Desserts, Recipes

Brownies, gooey marshmallow, and chocolate crunch in every bite! 🍫🤎

Some desserts are made for sharing, especially when there’s a potluck or barbecue on the calendar. I love a treat that brings together different textures, and these bars have that fun, over-the-top dessert feel that makes it hard to stop at just one. 😋

The brownie base is rich and fudgy, topped with fluffy marshmallow crunch and a smooth chocolate layer that brings everything together. These keto marshmallow crunch brownie bars are a seriously indulgent low-carb dessert when you want something sweet, chocolatey, and guaranteed to grab attention.

**Yield:** 16 bars

## Ingredients

### Brownie Base

- 1 box keto brownie mix, such as Lakanto or Birch Benders (use the package size specified by your chosen mix)
- 2 large eggs (100 g)
- ¼ cup oil (60 ml)

### Marshmallow Crunch Layer

- 1 cup Catalina Crunch Honey Graham cereal (about 40 g; check package weight)
- 1 tbsp grass-fed gelatin powder (about 10 g)
- ½ cup cold water, divided (120 ml)
- 1 cup allulose (about 200 g)
- Pinch of salt
- Vanilla extract, to taste
- Marshmallow flavoring, to taste

### Chocolate Topping

- ½ cup Lily’s milk chocolate chips (about 85 g)
- 1 cup heavy cream (240 ml)
- Sea salt, for sprinkling

## Directions

### 1\. Bake the Brownie Base

1. Preheat the oven according to the brownie mix package instructions.
2. Prepare the brownie batter in a large bowl, following the package directions and adding the eggs and oil.
3. Line a 9×9-inch baking pan with parchment paper or grease it lightly with coconut oil.
4. Spread the batter evenly in the pan and bake according to the package instructions.
5. Let the brownies cool completely before adding the marshmallow layer.

### 2\. Make the Marshmallow Crunch Layer

1. **Bloom the gelatin:** Pour half of the cold water into a heat-safe mixing bowl. Sprinkle the gelatin evenly over the surface and let it sit until softened.
2. **Prepare the syrup:** Add the remaining water and allulose to a saucepan. Heat, stirring, until the allulose dissolves and the mixture is hot. Avoid letting it reduce excessively.
3. **Whip the marshmallow:** Carefully pour the hot syrup into the bloomed gelatin while beating with a hand mixer or stand mixer on low speed. Gradually increase the speed and beat for about 15 minutes, until the mixture becomes pale, thick, and fluffy.
4. **Add flavorings:** Beat in the vanilla extract, marshmallow flavoring, and a pinch of salt.
5. **Add the crunch:** Gently fold the Catalina Crunch cereal into the marshmallow mixture.
6. **Layer the brownies:** Spread the marshmallow mixture evenly over the completely cooled brownie base. Refrigerate while preparing the chocolate topping.

### 3\. Prepare the Chocolate Topping

1. Place the chocolate chips and heavy cream in a microwave-safe bowl.
2. Microwave for about 1 minute, then stir thoroughly. If the chocolate has not melted completely, continue heating in short intervals, stirring between each one, until smooth.
3. Add a small sprinkle of sea salt and stir.
4. Spread the chocolate mixture evenly over the chilled marshmallow layer.

### 4\. Chill and Slice

Allow the topping to cool and set before cutting the brownies into 16 bars. For cleaner slices, use a sharp knife and wipe it between cuts.

## Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. The source recipe advises against freezing.

## MACROS

**Per bar (1 of 16 bars):**

- **Calories:** 163 kcal
- **Fat:** 12 g
- **Protein:** 2 g
- **Total Carbs:** 11 g
- **Fiber:** 5 g
- **Net Carbs:** 6 g