Mississippi Mud Bars
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Take a chocolate brownie layer topped with marshmallows, toasted pecans and chocolate frosting. Sound like the great makings for a dessert? Well it is what makes these Mississippi Mud Bars I am sharing today.
The brownie layer is soft yet chewy with a great chocolate ratio using melted chocolate and coco powder. Follow that with a layer of puffy ooey gooey marshmallows.
Then you gotta have nuts. Pecans are what I used but walnuts, cashews, almonds or peanuts would also work well. These pecans also get a toasting before meeting the marshmallow layer. It adds even more flavor.
Finish off this treat with a nice drizzle of chocolate frosting made from melted butter, cocoa powder, and milk then whipped together with some powdered sugar and vanilla. Voila! There you have it – M-i-s-s-i-s-s-i-p-p-i – Mississippi Mud Bars. Mud has never tasted so good!
Ingredients to make Mississippi Mud Bars
- PECANS
- BUTTER
- SEMISWEET CHOCOLATE CHIPS
- SUGAR
- ALL-PURPOSE FLOUR
- UNSWEETENED COCOA POWDER
- EGGS
- VANILLA EXTRACT
- SALT
- MINI-MARSHMALLOWS
- MILK
- POWDERED SUGAR
Instructions for Mississippi Mud Brownies
Preheat: Pre-heat oven to 350°F and prepare a 15x10x1-inch jelly-roll pan by greasing or lining it with parchment paper.
Toast the pecans: Spread chopped pecans on a baking sheet and toast in the oven for 4 minutes. Stir, then bake another 4 minutes. Set aside.
Melt the chocolate: In a microwave-safe dish, melt butter and chocolate chips on HIGH for 30 seconds. Stir, then microwave another 30 seconds. Continue stirring until smooth.
Mix the batter: In a large bowl, combine the melted chocolate with sugar, flour, cocoa powder, eggs, vanilla, and salt, stirring until fully incorporated.
Bake the brownie base: Pour the batter into the prepared pan and bake at 350°F for 20 minutes.
Add marshmallows: Remove from the oven and sprinkle miniature marshmallows evenly over the bars. Bake for 4-6 minutes, until the marshmallows are puffy and golden.
Top with pecans: Remove from the oven and sprinkle with toasted pecans.
Make the frosting: In a medium saucepan, combine butter, cocoa powder, and milk, stirring constantly for 2 minutes until slightly thickened. Remove from heat.
Whip the frosting: Beat in powdered sugar and vanilla using an electric mixer on medium speed until smooth.
Drizzle & serve: Transfer the frosting to a quart-sized freezer bag, snip the corner, and pipe over the bars.
Slice & enjoy: Cut into 15 bars and serve warm or at room temperature.
Frequently Asked Questions
Can I make Mississippi Mud Bars ahead of time?
Yes! You can prepare them a day in advance and store them in an airtight container at room temperature or in the refrigerator.
How do I store Mississippi Mud Bars?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Can I freeze Mississippi Mud Bars?
Absolutely! Wrap them individually in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Can I use different nuts instead of pecans?
Yes! Walnuts, almonds, or even hazelnuts work well as substitutes. You can also omit nuts entirely if preferred.
How do I prevent the marshmallows from melting too much?
Bake them for just 4-6 minutes until they puff up but don’t completely melt into the bars.
Can I make these without marshmallows?
Yes! You can skip the marshmallows or replace them with marshmallow crème for a smoother texture.
What’s the best way to cut Mississippi Mud Bars cleanly?
Use a sharp knife and wipe it clean between cuts to get neat, even slices. Chilling the bars slightly before cutting can also help.
FOR MORE RECIPES LIKE THIS, TRY:
Mississippi Mud Bars
Real Mom Kitchen
Equipment
Ingredients
- 1 cup pecans chopped
- 1 cup butter
- ½ cup semisweet chocolate chips
- 2 cups sugar
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 4 large eggs
- 1 tsp vanilla extract
- ¾ tsp salt
- 10.5 oz bag miniature marshmallows
frosting:
- ¼ cup butter
- 2½ Tbsp unsweetened cocoa
- 2½ Tbsp milk
- 2 cups powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350 degrees,
- Place pecans on a baking sheet.
- Place in a 350 degree oven for 4 minutes. Stir and bake another 4 minutes. Remove from oven and set aside.
- In a microwave safe dish, microwave butter and chocolate chips in a large on HIGH 30 seconds. Stir and microwave another 30 seconds. Stir until smooth.
- Combine the chocolate mixture with the sugar, flour, cocoa, eggs, vanilla, and salt. Stir until well combined.
- Pour batter into a greased or parchment lined 15- x 10- x 1-inch jelly-roll pan.
- Bake at 350° for 20 minutes.
- Remove from oven, and sprinkle evenly with miniature marshmallows; bake 4 to 6 minutes or until nice and puffy.
- Remove from oven and sprinkle with pecans.
- In a sauce pan, combine the butter, cocoa, and milk until combined.
- Then cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.
- Beat in powdered sugar and vanilla with an electric mixer until smooth.
- Place frosting in a quart sized freezer bag. Snip the corner with a pair of scissors and pipe over the bars.
- Cut into bars and enjoy. Makes 15 bars.
Nutrition
Recipe adapted from My Recipes.
