If you’ve ever tasted Mississippi Mud Pie, you’ll love these mud pie bars! With a creamy chocolate filling, crinkly top and crunchy chocolate crumb base these will become a staple for you!
I am a serious lover of chocolate, there’s no denying it. And the creamier and silkier the dessert is, the better. Mississippi Mud Pie is a traditional chocolate pie which I suppose does resemble mud in some way, but definitely not in taste thankfully. The filling is a creamy combination of melted chocolate, cocoa, eggs and dark brown sugar. Don’t be mistaken and use regular brown sugar which is called for in most other desserts, it’s that dark rich molasses flavor that makes a mud pie taste so good. It’s a little similar to a dense chocolate cheesecake.
Making your Mississippi Mud Pie Bars
You’ll need to make the base first. It’s a mixture of all purpose flour, powdered sugar, butter and cocoa powder. It’s the same base I use for my Buttery Orange Bars minus the cocoa powder. It doesn’t form a stiff dough like a regular shortbread base, but as it cooks in the oven the butter melts and brings the other ingredients together until firm. You can make the base a few hours ahead of time if it helps.
Ingredients you’ll need for the filling
- butter, unsalted
- dark brown sugar
- large eggs, at room temperature
- cocoa powder
- dark chocolate, 72% is perfect
- heavy cream
Tips for making mississippi mud pie bars
- Make sure the butter is at room temperature before beating it with the sugar.
- Add the eggs one at a time making sure to scrape the sides of the bowl down with a spatula.
- Melt the chocolate in the microwave but do this gradually as chocolate can burn easily in the microwave.
- You’ll know when the mud pie bars are done when the center looks dry and it no longer jiggles when gently shaken.
Once the mud pie bars are completely cool, you can go ahead and slice them into squares. Top each square with a swirl of whipped cream and garnish with chocolate shavings.
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Easy Mississippi Mud Pie Bars
For the base
- 2 cups all purpose flour
- 1/2 cup powdered sugar
- 8 ounces unsalted butter, grated
- 1/4 cup cocoa powder
For the filling
- 6 ounces unsalted butter
- 1 1/2 cups dark brown sugar
- 4 eggs
- 1 1/2 tsp vanilla extract
- 1/4 cup cocoa powder
- 1 cup dark chocolate chips melted
- 2 cups heavy cream divided
- Chocolate shavings for garnishing
- Preheat the oven to 350. Line a 9x13 inch baking pan with parchment paper on the base and sides.
- Combine the flour. powdered sugar, grated butter and cocoa powder in a large bowl and rub with your fingertips until it feels like sand.
- Pour into your prepared baking pan and spread ut evenly.
- Using a flat bottomed glass or ramekin, press down on the crumbs tp pack them together.
- Bake in the oven for about 15 minutes. Set aside.
- In a bowl of a stand mixer or using a hand held mixer, beat the butter and brown sugar together until creamy.
- Add the eggs one at a time beating well after each addition.
- Add the vanilla, cocoa powder, melted chocolate and mix until well combined.
- Add 1 1/4 cups of the heavy cream.
- Pour the filling into the baking pan and bake for about 40-45 minutes or until the top is set and no longer looks wet in the middle.
- Let cool before removing from the pan using the parchment paper and cutting into squares.
- Whip the remaining heavy cream to soft peaks and add a swirl to each square and decorate with some shaved chocolate if desired.
- Serve at once or keep in the fridge until ready to eat.