Description
Deliciously rich Mississippi Mud Bars feature a fudgy chocolate base topped with soft mini marshmallows and a silky chocolate glaze. These bars combine the perfect balance of chocolate and sweetness, making them a crowd-pleasing dessert ideal for any occasion.
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
- Preparation: Preheat the oven to 350°F (175°C). Line a 10×15-inch rimmed baking sheet with parchment paper and lightly grease with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking soda, and salt until fully combined.
- Add Wet Ingredients: Stir in the melted salted butter, eggs, and vanilla extract. Mix gently until just combined to avoid overmixing, which can make the bars tough.
- Bake the Base: Spread the batter evenly in the prepared baking pan. Bake in the preheated oven for 16 minutes or until a toothpick inserted in the center comes out clean. Take care not to over-bake to maintain fudgy texture.
- Add Marshmallows: Remove the pan from the oven and evenly sprinkle the mini marshmallows over the top of the warm brownie base. Return the pan to the oven and bake for an additional 2 minutes to soften the marshmallows without fully melting them.
- Cool Before Glazing: Take the pan out of the oven and allow the bars to cool completely before adding the glaze to prevent it from melting and running off.
- Make Chocolate Glaze: In a medium saucepan over medium heat, combine milk and salted butter. Heat until the butter melts, then whisk in the cocoa powder until smooth. Remove from heat and whisk in powdered sugar and vanilla extract until well combined. Let cool slightly for a few minutes to thicken.
- Glaze Bars: Drizzle the chocolate glaze evenly over the cooled marshmallow-topped bars. Allow the glaze to set before slicing.
- Serve: Cut the bars into 24 squares and serve. Enjoy the rich chocolate flavor with a gooey marshmallow topping and smooth glaze.
Notes
- Do not overmix the batter to maintain a tender texture.
- Watch the baking time carefully to prevent the bars from drying out.
- Allow bars to cool completely before glazing for best results.
- Use parchment paper for easy removal of bars from the pan.
- These bars are best enjoyed within 2 days stored in an airtight container at room temperature.
