Mississippi Mud Bars
Mississippi Mud Bars are spectacular. Seriously, these bars are so divine you won’t be able to stop eating them. Back in 2008 I picked up a copy of Paula Deen’s Chocolate Celebration magazine when I was in a check out line at Wal-Mart because it looked like it had some rather drool-worthy recipes in it. I wasn’t wrong. I’ve tried several of the recipes from that magazine and each one has been magnificent. Mississippi Mud Bars is no different.
Follow Me On Instagram!
I will tell you this these bars are really more like a cake than a bar. It does NOT have a brownie type texture at all. So if you’re looking for a brownie-type texture for a Mississippi Mud Bar this is not your go-to recipe. In spite of that it is a fabulous dessert bar.
The cake layer is baked and then topped with marshmallows, toasted pecans, and a layer of chocolate sauce, then the bar is allowed to cool. As it cools, the marshmallows and pecans adhere to the cake and icing somewhat so it stays together–not perfectly, but well enough for what her recipe is trying to accomplish.
This recipe is better cut up in larger pieces (not like the smaller pieces I made). And, although I’ve made this a couple of times now, I may consider baking the marshmallows and pecans for 3-5 minutes on top the next time I make this rather than putting them on as stated in the recipe.
This may allow the ingredients to adhere better and not crumble quite so much. Mississippi Mud Bars are a little more time consuming and have a lot of steps but they’re worth it. We made Mississippi Mud Bars during our Christmas 2009 cookie baking extravaganza and they was a hit with all those who received our cookie baskets that year.
Mississippi Mud Bars have a marvelous taste, and as I stated earlier, they are made more like a sheet cake than a brownie. If you’re looking for a tantalizing chocolate dessert with marshmallows, nuts, and a dreamy chocolate sauce over top, than look no farther than this recipe. You will be sated after one, uh, or two, uh, or three of these delicious bars! 🙂
When I initially published in June 2012, it was right after I began my blog. I remade the recipe later in the year but I was still using an iPhone for a camera so my pictures weren’t as crisp and clear as I would have liked. I recently remade this recipe (September 2016) and retook the pictures. This recipe does have several steps but it is so scrumptious I hope you give it a try.
Paula Deen’s Mississippi Mud Bars are sinfully rich! 🙂
Each bar is filled with chocolate, marshmallows, pecans and MORE chocolate!
These scrumptious bars take a little more work than some, but they are worth it!
Mississippi Mud Bars are an excellent choice for holiday baking.
Here’s what I did.
I used these ingredients for the cake.
In a saucepan on the stove, melt butter.
Meanwhile, place eggs in a mixing bowl. Add milk, water and cocoa.
Stir to combine.
Add cocoa mixture to the melted butter. Stir to combine.
Meanwhile, in a separate mixing bowl measure sugar. Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add baking soda. Stir dry ingredients to combine. Set aside.
Remove cocoa/butter mixture from heat and add vanilla.
Combine melted chocolate mixture from saucepan with flour mixture in mixing bowl.
Stir to combine.
Spray a 10×17″ jelly roll pan with cooking spray. Smooth chocolate mixture into pan with a knife. Bake at 350 for 20-25 minutes or until a toothpick inserted in center comes out clean.
I used these ingredients for the chocolate icing.
Melt butter.
Add cocoa, milk and vanilla.
Add powdered sugar.
Stir to combine. Remove from heat.
Meanwhile, toast pecans. Mine took 8 1/2 minutes at 350.
Remove brownies from oven.
Pour marshmallows over top. Add toasted pecans.
Drizzle with chocolate sauce trying to get as good of coverage as possible. Use a knife if you need to. Allow the bars to cool completely before cutting.
Don’t these delicious Mississippi Mud Bars make your mouth water?
Chocolate lovers can sure get their fix with Mississippi Mud Bars and then some!
The delectable chocolate icing is poured over the top. Oh, my!
Here’s the recipe.
MISSISSIPPI MUD BARS
(Recipe adapted from Paula Deen’sChocolate Celebration Magazine)
Mississippi Mud Bars
Equipment
- 1 11x17" jelly roll pan
- 1 whisk
- measuring cups
- measuring spoons
- 1 spatula
- 2 medium sauce pans
- 2 wooden spoons
- 1 nut chopper if nuts are not previously chopped
Ingredients
MISSISSIPP MUD BARS:
- 1 cup unsalted butter
- 1 cup 2% milk
- 1/2 cup Hershey’s cocoa
- 1/2 cup water
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups granulated sugar
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking soda
- 4 cups miniature marshmallows
- 1 cup chopped and toasted pecans mine took about 8 ½ minutes at 350
MISSISSIPPI MUD FROSTING:
- 1/2 cup unsalted butter
- 1/2 cup Pet evaporated milk
- 1/3 cup Hershey’s cocoa
- 1 tsp. vanilla extract
- 4 1/2 cups confectioners’ sugar
Instructions
MISSISSIPPI MUD BARS:
- Preheat oven to 350˚.
- Spray a 11x17-inch jelly-roll pan with cooking spray.
- In a medium saucepan, melt butter over medium heat.
- Whisk milk, cocoa, water, and eggs and add to butter in saucepan.
- Bring to a boil over medium heat, whisking constantly.
- Remove from heat; stir in vanilla.
- In a large bowl, combine sugar, UNBLEACHED all-purpose flour, and baking soda.
- Pour butter mixture over sugar mixture, whisking to combine.
- Pour into prepared pan.
- Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
- Immediately sprinkle marshmallows and pecans evenly over hot cake.
- Pour hot Mississippi Mud Frosting over cake, spreading with a knife if necessary.
- Let cool in pan completely.
- Cut into squares to serve.
MISSISSIPPI MUD FROSTING:
- In a medium saucepan, melt butter over medium heat.
- Whisk in milk, cocoa, and vanilla.
- Bring to a boil, whisking constantly.
- Remove from heat.
- Whisk in confectioners’ sugar until smooth.
- Pour over top of cake, marshmallows and pecans in jelly-roll pan.
- Makes about 1 ½ cups.
Notes
Recipe adapted from Paula Deen.
© Can’t Stay Out of the Kitchen
Nutrition
- 1 cup butter
- 1 cup milk
- ½ cup [url href=”http://www.hersheys.com/” target=”_blank” title=”hershey’s cocoa”]Hershey’s[/url] cocoa
- ½ cup water
- 2 large eggs
- 1 tsp. vanilla
- 2 cups sugar
- 2 cups[url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”] Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking soda
- 4 cups miniature marshmallows
- 1 cup chopped and toasted pecans (mine took about 8 ½ minutes at 350)
- Preheat oven to 350˚.
- Spray a 10×15-inch jelly-roll pan with cooking spray.
- In a medium saucepan, melt butter over medium heat.
- Whisk milk, cocoa, water, and eggs and add to butter in saucepan.
- Bring to a boil over medium heat, whisking constantly.
- Remove from heat; stir in vanilla.
- In a large bowl, combine sugar, UNBLEACHED all-purpose flour, and baking soda.
- Pour butter mixture over sugar mixture, whisking to combine.
- Pour into prepared pan.
- Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
- Immediately sprinkle marshmallows and pecans evenly over hot cake.
- Pour hot Mississippi Mud Frosting over cake, spreading with a knife if necessary.
- Let cool in pan completely.
- Cut into squares to serve.
- ½ cup butter
- ½ cup evaporated milk
- 1/3 cup [url href=”http://www.hersheys.com/” target=”_blank” title=”hershey’s cocoa”]Hershey’s[/url] cocoa
- 1 tsp. vanilla
- 4 ½ cups confectioners’ sugar
- In a medium saucepan, melt butter over medium heat.
- Whisk in milk, cocoa, and vanilla.
- Bring to a boil, whisking constantly.
- Remove from heat.
- Whisk in confectioners’ sugar until smooth.
- Pour over top of cake, marshmallows and pecans in jelly-roll pan.
- Makes about 1 ½ cups.
Stop drooling and come join me for one! See if you can stop at one, or two, or three!
Mississippi Mud Bars are a great dessert bar for company or special occasions.
When I made these for our Christmas Cookie Extravaganza several years ago we had a lot of feedback from folks saying how much they enjoyed these bars.
You may also enjoy these delicious recipes!
Chocolate Chip Cookie Dough Cheesecake Bars
Mississippi Mud Bars
Equipment
- 1 11×17" jelly roll pan
- 1 whisk
- measuring cups
- measuring spoons
- 1 spatula
- 2 medium sauce pans
- 2 wooden spoons
- 1 nut chopper if nuts are not previously chopped
Ingredients
MISSISSIPP MUD BARS:
- 1 cup unsalted butter
- 1 cup 2% milk
- 1/2 cup Hershey’s cocoa
- 1/2 cup water
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups granulated sugar
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking soda
- 4 cups miniature marshmallows
- 1 cup chopped and toasted pecans mine took about 8 ½ minutes at 350
MISSISSIPPI MUD FROSTING:
- 1/2 cup unsalted butter
- 1/2 cup Pet evaporated milk
- 1/3 cup Hershey’s cocoa
- 1 tsp. vanilla extract
- 4 1/2 cups confectioners’ sugar
Instructions
MISSISSIPPI MUD BARS:
- Preheat oven to 350˚.
- Spray a 11×17-inch jelly-roll pan with cooking spray.
- In a medium saucepan, melt butter over medium heat.
- Whisk milk, cocoa, water, and eggs and add to butter in saucepan.
- Bring to a boil over medium heat, whisking constantly.
- Remove from heat; stir in vanilla.
- In a large bowl, combine sugar, UNBLEACHED all-purpose flour, and baking soda.
- Pour butter mixture over sugar mixture, whisking to combine.
- Pour into prepared pan.
- Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
- Immediately sprinkle marshmallows and pecans evenly over hot cake.
- Pour hot Mississippi Mud Frosting over cake, spreading with a knife if necessary.
- Let cool in pan completely.
- Cut into squares to serve.
MISSISSIPPI MUD FROSTING:
- In a medium saucepan, melt butter over medium heat.
- Whisk in milk, cocoa, and vanilla.
- Bring to a boil, whisking constantly.
- Remove from heat.
- Whisk in confectioners’ sugar until smooth.
- Pour over top of cake, marshmallows and pecans in jelly-roll pan.
- Makes about 1 ½ cups.
4 Comments
Marbled Chocolate Cheesecake Brownies – Can't Stay Out of the Kitchen
May 24, 2015 at 6:50 pm
[…] Mississippi Mud Bars […]
Mississippi Mud Brownies – Can't Stay Out Of The Kitchen
January 27, 2015 at 9:52 am
[…] Mississippi Mud Bars […]
Over 120 Christmas Cookies Galore! – Can't Stay Out Of The Kitchen
January 7, 2015 at 11:07 am
[…] 47. Mississippi Mud Bars […]
Red Velvet Cake Roll | Can't Stay Out of the Kitchen
February 5, 2013 at 3:56 pm
[…] over so many of the pictures. I’ve made several of the recipes in this magazine including Mississippi Mud Bars, Ultimate Chocolate Chip Toffee Cookies, and Black and White Cookie S’Mores, and all are […]