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Homemade Mississippi Mud Bars | realmomkitchen.com
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Homemade Mississippi Mud Bars

Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 24 bars
Calories
Author Laura

Equipment

Ingredients

  • 1 ⅓ cups flour
  • 1 cup sugar
  • 1 cup brown sugar
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup butter melted
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 10 oz pkg mini marshmallows
  • 1 cup chopped pecans or other nuts toasted (optional, I used Fisher nut topping)

Chocolate glaze:

  • ⅓ cup unsweetened cocoa powder
  • ¼ cup milk
  • ¼ cup butter
  • Pinch of salt
  • 2 cups powdered sugar
  • 1 tsp vanilla

Instructions

  • Preheat the oven to 350 degrees. Line a large, rimmed baking sheet (half sheet pan, about 12X18 inches) with parchment and lightly grease with cooking spray. You can line with foil and grease the foil or leave the pan unlined and grease the pan.
  • In a large bowl, whisk the flour, sugar, cocoa, baking soda and salt. Add the brown sugar to the melted butter and stir until the sugar is mixed in a softened.  Add the melted butter mixture, eggs, and vanilla to the flour mixture. Stir together until combined (don’t overmix, just mix until no dry streaks remain and ingredients are evenly combined).
  • Spread batter evenly in a thin layer in the prepared pan. Bake at 350 degrees for 15-20 minutes until the top is springy to the touch and a toothpick inserted in the center comes out clean. Watch closely so the thin bars don’t overbake!
  • Remove from the oven, sprinkle the top evenly with marshmallows. Place back in the oven and bake for 3-5 minutes more until the marshmallows are softened.
  • If using nuts, sprinkle over the marshmallows and let cool to room temperature before glazing.
  • For the chocolate glaze, in a medium saucepan, whisk together the cocoa powder, milk, butter, and salt. Bring the mixture to a gentle boil over medium heat, whisking constantly.
  • Remove from the heat and whisk in the powdered sugar and vanilla. Thin with additional milk, if needed, until the mixture is thick but pourable and can easily be drizzled across the bars.
  • Drizzle the glaze in a crisscross pattern over the bars. Cut with a plastic knife to avoid the marshmallow sticking to the knife. Makes 24 bars.