Toasted Marshmallow Napoleons

Nancy Piran | The Bitter Side of Sweet

Toasted marshmallow napoleons have only four ingredients. That means you’re four ingredients away from one amazing dessert!

Toasted Marshmallow Napoleons Photo

You guys, I am so obsessed with toasted marshmallows right now! Definitely an odd time to be obsessed considering it is the beginning of winter, but either way I am.

When I was growing up we would always head out to our lake house during the summer months. I loved going there because we would get in our canoe with my sisters and would be on the water for hours and hours.

At the end of the night we would start a campfire and roast marshmallows on hangers. Yep, that is how my family did it, on metal hangers.

Toasted Marshmallow Napoleons Picture

My mom is the type who likes her marshmallows burnt. If one of us toasted ours too long, she would snatch it up quickly and eat it. Personally, I like mine somewhere on the medium range of being toasted. It would have to be brown on the outside but melted on the inside. That was complete perfection for me!

It got me to wonder, how do you like yours? I know a lot of people will vary about how they like to eat a marshmallow and I will tell you know my hubby doesn’t care for them at all! He is definitely in the minority in the house!

Today's Toasted Marshmallow Napoleons are pretty simple. The baking process is only 15 minutes, which is not too bad for a dessert.

Toasted Marshmallow Napoleons Image

While you bake them, you can prepare the filling, so by time they are cooled and cut you can fill them and be ready to go! I got super creative and added marshmallow cream to the top and toasted it a little, but that is definitely optional.

You will get plenty of the flavor from the whipped cream itself! Right now my other favorite toasted marshmallow recipes are Toasted Marshmallow Thumbprint Cookies and Toasted Marshmallow Muddy Buddies. Both are easy to make and equally good. ENJOY!

Toasted Marshmallow Napoleons Recipe

    12 Servings


  • 1 sheet Puff Pastry, Thawed
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Toasted Marshmallow Hot Cocoa Mix
  • Marshmallow Cream, Optional


  1. Preheat oven to 400°F. Line 2 cookie sheets with parchment paper. Set aside.
  2. Unfold pastry sheet and cut into 3 strips on folded line. Cut each strip into 4 rectangles.
  3. Place 6 rectangles onto baking sheet.
  4. Bake for 15 minutes or until pastries are golden brown.
  5. Place mixing bowl and whisk in freezer for 15 minutes.
  6. Add heavy whipping cream into mixing bowl and beat for 2 minutes.
  7. Add hot chocolate mix and continue to beat until stiff peaks.
  8. When pastries are cooked and cooled, split each pastry into 2 layers, making 24 in all.
  9. Pipe cream on the bottom of each, then place on the top layer.
  10. (Optional) spread marshmallow cream on the top of each. Serve and ENJOY!


  • To thaw puff pastry leave on counter for 40 minutes.


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Nancy Piran

About Nancy

Nancy has been writing about good food on The Bitter Side of Sweet for years now. We're pretty stoked that she's our Puff Pastry fanatic, because it's about to get deliciously epic.