Mississippi Mud Bars start with a thin homemade brownie layer, topped with pillowy marshmallows and a rich chocolate glaze. This famous Southern dessert is perfect for any gathering or holiday party!
If you’re a fan of rich, gooey chocolate desserts, then Mississippi Mud Bars are about to become your new favorite. These bars combine layers of fudgy brownie, fluffy marshmallows, and a decadent chocolate topping to create a dessert that’s indulgent and satisfying. They’re made with simple, everyday ingredients that you probably already have in the pantry. These ingredients come together to create a rich and flavorful dessert that is famous in the Southern states!
Perfect for any occasion, from casual get-togethers to holiday celebrations, Mississippi Mud Bars are a crowd-pleaser that will have everyone coming back for seconds. Plus, they’re incredibly versatile. Whether you’re looking for a dessert to bring to a potluck, a sweet treat to share with friends, or a special indulgence for yourself, these are the perfect choice.
MISSISSIPPI MUD BARS
The base is a thin chocolate brownie made from a combination of classic ingredients such as flour, sugar, butter, cocoa powder, and eggs. The mini marshmallows add a soft, gooey texture that soften in the oven, creating a nice contrast to the dense chocolate base.
The real star of the show is the chocolate glaze. Made from cocoa powder, milk, butter, and powdered sugar, this topping is drizzled over the marshmallows, in a beautiful crisscross pattern that’s as pleasing to the eye as it is to the palate. This glaze adds an extra layer of chocolatey goodness, making them truly irresistible!
An important note to add! Adding nuts to this amazing treat is the classic Southern way, but I am not a nut fan. Please feel free to add 1 cup of chopped pecans or walnuts to the topping if you enjoy them!
INGREDIENTS
Bars
- 1 ⅓ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted butter, melted
- 4 large eggs
- ½ Tablespoon vanilla extract
- 1 bag (10-ounces) mini marshmallows
Chocolate Glaze
- ¼ cup milk
- ¼ cup salted butter
- ⅓ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS
For Bars
Preheat the oven to 350 degrees F. Line a 10×15-inch rimmed baking sheet with parchment then lightly grease with cooking spray. Set aside.
In a large bowl, whisk together the flour, sugar, brown sugar, cocoa, baking soda and salt. Stir in the melted butter, eggs, and vanilla. Mix just until combined (be careful not to overmix). Spread the batter evenly in the prepared pan.
Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake.
Remove from the oven, sprinkle the marshmallows evenly over the top of the brownie. Carefully place the hot pan back in the oven and bake for 2 more minutes or until the marshmallows are soft. (We’re not melting them, just softening them.) Remove from oven and allow to cool completely before glazing.
For Chocolate Glaze
In a medium saucepan, add the milk and butter. Heat over medium heat until butter melts. Whisk in cocoa powder until combined. Remove pan from heat and whisk in the powdered sugar and vanilla. Whisk until well combined. Allow the chocolate glaze to stand just a few minutes, to cool slightly, before drizzling all over the bars. Wait until the glaze sets before cutting them. Cut into 24 bars. Serve and enjoy!
CUTTING THE BARS
To cut these gooey bars, wait until they are room temperature and cut with a very sharp knife using short sawing motions.
SERVING SUGGESTIONS
Pair Mississippi Mud Bars with a cold glass of milk or a scoop of vanilla ice cream for the ultimate dessert experience! They also make for a great gift. Wrap them up in a decorative box or tin and share them with friends, family, or coworkers. They’re sure to be a hit!
SERVINGS
This recipe yields 24 delicious bars, making it perfect for sharing with a crowd or for enjoying over several days. This generous batch size ensures there’s plenty to go around.
STORING INSTRUCTIONS
If you have any leftovers, store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving, as the marshmallow layer can become hard when chilled.
TIPS FOR THE BEST BARS
To ensure your bars turn out perfectly every time, here are a few tips to keep in mind:
Don’t Overmix the Batter: When mixing the wet and dry ingredients for the base layer, be sure to mix just until combined. Overmixing can lead to a dense, tough texture, which is not what you want in these rich, fudgy bars.
Watch the Baking Time: Be careful not to overbake the bars, as this can dry them out. The bars should be just set in the center when you remove them from the oven. Remember, they’ll continue to cook slightly as they cool.
Soften, Don’t Melt the Marshmallows: When baking the marshmallow layer, you want the marshmallows to soften, but not melt completely. Keep a close eye on them while they’re in the oven.
Let the Glaze Slightly Cool Before Drizzling: If your chocolate topping is too hot when you drizzle it over the bars, it can melt the marshmallows and create a mess. Let the topping cool slightly so it thickens up and holds its shape when drizzled.
CREATIVE CUSTOMIZATION
While the classic recipe is delicious on its own, there are plenty of ways to customize it to suit your tastes. Here are a few ideas:
Add Nuts: For some crunch, sprinkle pecans or walnuts over the marshmallow layer before adding the chocolate topping.
Try a Different Topping: If you’re not a fan of marshmallows, you can omit them and add a layer of chocolate chips, coconut, or caramel instead.
Make It a S’mores Bar: Add a layer of crushed graham crackers to the base before adding the batter to create a s’mores-inspired twist on this classic dessert.
Go for Double Chocolate: If you can’t get enough chocolate, try adding chocolate chips to the batter for an extra dose of chocolatey goodness.
ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS DESSERT BARS!
S’mores Cookie Bars – everything you love about the classic treat but in bar form! Enjoy all the flavors of s’mores without the campfire. These bars are irresistible!
Cheesecake Chocolate Chip Cookie Bars – decadent homemade bars made with a cheesecake center. They have the perfect ratio of cheesecake to cookie!
No Bake Peanut Butter Bars – loaded with mini-Reese’s peanut butter cups and Reese’s pieces, topped with melted chocolate chips and more Reese’s pieces.
Peanut Butter and Jelly Bars – Your favorite sandwich just got turned into your new favorite dessert bar! The incredible combination of PB&J baked perfectly!
Mississippi Mud Bars
Ingredients
Bars
- 1 ⅓ 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
Bars
- Preheat the oven to 350 degrees F. Line a 10×15-inch rimmed baking sheet with parchment then lightly grease with cooking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, brown sugar, cocoa, baking soda and salt. Stir in the melted butter, eggs, and vanilla. Mix just until combined (be careful not to overmix). Spread the batter evenly in the prepared pan.
- Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over-bake.
- Remove from the oven, sprinkle the marshmallows evenly over the top of the brownie. Carefully place the hot pan back in the oven and bake for 2 more minutes or until the marshmallows are soft. (We’re not melting them, just softening them.) Remove from oven and allow to cool completely before glazing.
Chocolate Glaze
- In a medium saucepan, add the milk and butter. Heat over medium heat until butter melts. Whisk in cocoa powder until combined. Remove pan from heat and whisk in the powdered sugar and vanilla. Whisk until well combined. Allow the chocolate glaze to stand just a few minutes, to cool slightly, before drizzling all over the bars. Wait until the glaze sets before cutting them. Cut into 24 bars. Serve and enjoy!