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Mississippi Mud Bars | Can't Stay Out of the Kitchen | these #PaulaDeen #brownies are so addictive you won't be able to stop eating them. #dessert #chocolate #marshmallows

Mississippi Mud Bars

Teresa Ambra
These outrageous Mississippi Mud Bars will have you drooling from the first bite! 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. Such delectable brownies are perfect for tailgating parties, potlucks or even holiday baking. If you enjoy chocolate be warned: These brownies are addictive!
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 48
Calories 144 kcal

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

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

Nutrition

Calories: 144kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 41mgPotassium: 58mgFiber: 1gSugar: 11gVitamin A: 201IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg
Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, marshmallows
Tried this recipe?Let us know how it was!