Description
Mississippi Mud Bars are rich, fudgy chocolate bars layered with soft mini marshmallows and topped with a luscious chocolate glaze. These decadent treats combine a dense cocoa-infused base with a gooey marshmallow topping and a smooth chocolate drizzle, perfect for chocolate lovers looking for an indulgent dessert.
Ingredients
Scale
Bars
- 1 â…“ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted butter, melted
- 4 large eggs
- 1/2 tablespoon vanilla extract
- 1 bag (10 ounces) mini marshmallows
Chocolate Glaze
- 1/4 cup milk
- 1/4 cup salted butter
- 1/3 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan: Preheat the oven to 350°F. Line a 10×15-inch rimmed baking sheet with parchment paper and lightly grease it with cooking spray to prevent sticking. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until well combined.
- Add Wet Ingredients and Combine: Stir in the melted salted butter, eggs, and vanilla extract into the dry mixture. Mix just until everything is combined, avoiding overmixing to keep the texture tender.
- Spread Batter: Evenly spread the batter into the prepared baking sheet, smoothing the top for even baking.
- Bake the Bars: Bake for 16 minutes or until a toothpick inserted into the center comes out clean. Do not over-bake to maintain moistness and fudgy texture.
- Add Marshmallows: Remove the pan from the oven and sprinkle the mini marshmallows evenly over the top. Return the pan to the oven for an additional 2 minutes to soften the marshmallows without melting them completely.
- Cool Bars: Remove from oven and allow the bars to cool completely in the pan before adding the glaze.
- Make Chocolate Glaze: In a medium saucepan over medium heat, combine the milk and salted butter. Heat until the butter melts, then whisk in the cocoa powder until smooth. Remove from heat and whisk in the powdered sugar and vanilla extract until the glaze is thick and well combined. Let it cool slightly to thicken further.
- Glaze and Serve: Drizzle the chocolate glaze evenly over the cooled bars. Allow the glaze to set completely before cutting into 24 bars. Serve and enjoy your indulgent Mississippi Mud Bars!
Notes
- Be careful not to overmix the batter to keep the bars tender and moist.
- Do not overbake the bars; they should remain fudgy inside.
- Softening the marshmallows in the oven adds texture without fully melting them.
- Allow the bars and glaze to cool completely for easy slicing.
- You can store the bars in an airtight container at room temperature for up to 3 days.
