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–+ servings

Mississippi Mud Bars

Teresa Ambra
This fantastic Paula Deen recipe is one of the best you'll ever eat. It is a chocolate overload with chocolate batter, chocolate sauce on top, and marshmallows and pecans in between.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Cookies, Brownies and Bars
Cuisine American
Servings 48

Ingredients
  

MISSISSIPP MUD BARS:

  • 1 cup unsalted butter
  • 1 cup milk
  • 1/2 cup Hershey’s cocoa
  • 1/2 cup water
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 cups sugar
  • 2 cups Gold Medal 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

NOTE: Another option is to bake the cake 20 minutes exactly. Remove from oven, sprinkle with marshmallows and nuts and bake 5 additional minutes only until marshmallows are softened not turning brown. Remove from oven and add Mississippi Mud Frosting. This will enable the ingredients to adhere together a little better.
NOTE: These are much easier to cut into bars if you freeze or refrigerate the pan a few hours beforehand.
Recipe adapted from Paula Deen.
© Can’t Stay Out of the Kitchen
Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, marshmallows
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