Mississippi Mud Bars
User Reviews
4.8
201 reviews
Excellent
Mississippi Mud Bars
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Bars:
- 1 ⅓ 1 ⅓ cups all-purpose flour
- 1 1 cup granulated sugar
- 1 1 cup brown sugar
- ½ ½ cup unsweetened cocoa powder
- ½ ½ teaspoon baking soda
- ½ ½ teaspoon salt
- 1 1 cup salted butter melted
- 4 4 large eggs
- 1 1 teaspoon vanilla extract
- 10-ounce 10-ounce package mini marshmallows
- 1 1 cup Chopped Pecans toasted (optional but delicious)
Chocolate Topping:
- ⅓ ⅓ cup unsweetened cocoa powder
- ¼ ¼ cup milk
- ¼ ¼ cup salted butter
- Pinch of salt
- 2 2 cups powdered sugar
- 1 1 teaspoon vanilla extract
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Instructions
- Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet (half sheet pan, about 12X18 inches) with parchment and lightly grease with cooking spray. Alternately, you can line with foil and grease the foil or leave the pan unlined and grease the pan.
- For the bars, in a large bowl, whisk together the flour, sugar, brown sugar, cocoa (sift the cocoa into the bowl using a fine mesh strainer if it is overly clumpy), baking soda and salt. Add the melted butter, eggs, and vanilla. Mix together until combined (don't overmix; just whisk/stir until no dry streaks remain and ingredients are evenly combined).
- Spread the batter evenly in a thin layer in the prepared pan. Bake 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, and bake for 3-5 minutes more until the marshmallows are softened.
- Sprinkle with pecans and let cool to room temperature before glazing.
- For the chocolate topping, in a medium saucepan, whisk together the cocoa powder (I sift it in to avoid clumps), milk, butter, and salt. Bring the mixture to a gentle boil over medium heat, stirring or 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 across the bars. Serve the bars warm or at room temperature. They are easier to cut if they've been cooled completely.
Notes
- Glaze: I prefer to glaze the bars with the chocolate sauce after they've cooled so the chocolate mixture doesn't absorb/sink into the marshmallows, but if you don't care about that, you can save time and glaze them while warm.
- Halving the Recipe: I have not tried halving the recipe, but you could probably try for a 9X13-inch (or slightly smaller) pan.
- Cutting Bars: with marshmallows in them can be messy and tricky. I've had the best luck letting these bars cool completely (to room temperature) and using a sharp knife to cut the bars using short motions instead of dragging the knife through the bars. I also keep my kitchen shears/scissors on hand to trim any rogue pieces of marshmallow that want to stay attached when I scoop out the bars.
Nutrition Information
Show Details
Serving
1 Bar
Calories
294kcal
(15%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
53mg
(18%)
Sodium
177mg
(7%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 24Bars
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 294kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 53mg | 18% |
| Sodium | 177mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
201 reviews
Excellent
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