Mississippi Mud Bars
User Reviews
4.8
Mississippi Mud Bars
Description
These Mississippi Mud Bars begin with a combined batter of flour, granulated and brown sugars, cocoa powder, baking soda, salt, melted salted butter, eggs, and vanilla. The batter is spread thinly in a large rimmed baking sheet and baked until springy and a toothpick comes out clean. Mini marshmallows are sprinkled on top and baked briefly more to soften but not fully melt. Chopped toasted pecans can be added for crunch and nutty flavor.
The bars are then coated with a chocolate glaze made from cocoa powder, milk, butter, a pinch of salt, powdered sugar, and vanilla to create a shiny, fudgy finish. Cooling the bars before glazing helps keep the glaze on top rather than soaking into the marshmallows. They can be cut carefully with a sharp knife or kitchen scissors when fully cooled, as marshmallow layers can be sticky.
Mississippi Mud Bars are a decadent treat suitable for gatherings or a rich dessert, combining chewy marshmallow sweetness with chocolate depth and a tender crumb texture.
Ingredients
Bars:
- 1 ⅓ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter melted, salted
- 4 egg large
- 1 teaspoon vanilla extract
- 10-ounce ounce package mini marshmallows
- 1 cup pecans toasted (optional but delicious, chopped
Chocolate Topping:
- ⅓ cup cocoa powder unsweetened
- ¼ cup milk
- ¼ cup butter salted
- Pinch salt
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
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 the bars after they have cooled to prevent the chocolate from sinking into the marshmallows.
- Let the bars cool completely before cutting to avoid messy slices; use a sharp knife and short cutting motions.
- Kitchen shears can help trim marshmallow strings or uneven edges when serving.
- For a smaller batch, try using a 9x13-inch pan but note the bake times and thickness will vary.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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