Description
Indulge in these rich and fudgy Mississippi Mud Bars, layered with a soft marshmallow topping and finished with a luscious chocolate glaze. Perfectly baked for a gooey center with a velvety chocolate finish, these bars deliver decadent chocolate flavor in every bite and make an irresistible dessert for any occasion.
Ingredients
Scale
Bars
- 1 â…“ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ 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
- â…“ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a 10×15-inch rimmed baking sheet with parchment paper and lightly grease it with cooking spray to prevent sticking. Set aside.
- Make Bar Batter: In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until fully combined. Stir in the melted butter, eggs, and vanilla extract gently, mixing just until combined to avoid overmixing.
- Bake Bars: 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. Be careful not to overbake to maintain fudginess.
- Add Marshmallows: Remove the pan from the oven and evenly sprinkle the mini marshmallows over the top of the bars. Return the hot pan to the oven and bake for an additional 2 minutes, just enough to soften the marshmallows without fully melting them.
- Cool Bars: Once done, remove the pan from the oven and allow the bars to cool completely before applying the glaze to ensure the glaze sets properly.
- Prepare Chocolate Glaze: In a medium saucepan over medium heat, combine the milk and butter. Heat until the butter melts, then whisk in the cocoa powder until smooth. Remove from heat and quickly stir in the powdered sugar and vanilla extract until well combined. Let the glaze cool slightly for a few minutes before using.
- Glaze and Serve: Drizzle the slightly cooled chocolate glaze evenly over the cooled bars. Let the glaze set fully before cutting into 24 bars. Serve and enjoy this gooey, chocolatey treat!
Notes
- Do not overmix the batter to keep the bars tender and fudgy.
- Watch carefully when softening marshmallows to avoid melting them completely.
- Allow the bars to cool completely before glazing to prevent the glaze from melting and sliding off.
- Use parchment paper to ensure easy removal from the pan.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For extra texture, sprinkle chopped nuts on top before the glaze sets if desired.
