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Mississippi Mud Bars

These gooey Mississippi Mud Bars are full of chocolate flavor and loads of texture thanks to a heaping helping of marshmallow, pecans and coconut flakes drowned in fudgy topping. It’s one muddy mess you’ll never mind having in your kitchen!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 32 bars
Author: The Kitchen Prep


For Base:

  • 1 ½ sticks 12 tablespoons butter
  • 1 ½ cups sugar
  • ¾ cup unsweetened cocoa powder
  • 4 eggs beaten
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups flour
  • ½ cup pecans chopped
  • ½ cup flaked coconut {I used unsweetened}
  • 2 to 2 ½ cups mini marshmallows

For Topping

  • ½ cup chocolate chips {I used mini semi-sweet}
  • ¼ cup half and half or heavy cream
  • ¼ teaspoon vanilla extract
  • ½ cup pecans coarsely chopped
  • ¼ cup flaked coconut


  • Preheat oven to 375 degrees. Line a 13x9 inch baking pan with parchment or foil. {If using foil, spray with non-stick spray.} Set aside.
  • In a medium saucepan, melt butter. Whisk in sugar and cocoa powder and stir until fully combined.
  • Remove from heat and allow to cool for about 5 minutes. Whisk in eggs, vanilla and salt.
  • Add flour to the mixture and, with a spatula, carefully fold it into the chocolate mixture until just incorporated. Stir in pecans and coconut flakes.
  • Pour batter into prepared baking pan. Bake for 25 minutes.
  • Remove from oven and top with mini marshmallows, spreading them out evenly over the top of the base. Return the pan to the oven about bake for another 8 to 10 minutes, or until the marshmallows are puffy and begin to turn golden and a toothpick inserted in the base comes out clean or with sticky crumbs. {Not wet.}
  • Meanwhile, place the chocolate chips in a small bowl; set aside. Heat the half and half or cream in a small microwave-safe cup for about 45 seconds. Pour the heated cream and vanilla extract over the chocolate chips and stir until totally melted and smooth.
  • Drizzle about half of the chocolate topping over the marshmallow layer and swirl if desired. Top with pecans, coconut {and extra marshmallows if you'd like}, then drizzle remaining chocolate over top. Let cool and set before cutting and serving.


Adapted from Good Housekeeping Favorite Recipes: Brownies! Edition