Name: Mud Pie Bars Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Ingredients: Nonstick cooking spray; 3 large eggs (divided); 8 tablespoons 1 stick unsalted butter (softened); 1/2 cup 100 g granulated sugar; 2 teaspoons vanilla extract; 1 1/2 cups 180 g all-purpose flour; 2/3 cup bittersweet or semisweet chocolate chips; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup miniature marshmallows; 1/2 cup chopped toasted pecans (optional); 1 cup 213 g packed brown sugar

Mud Pie Bars Recipe made with flour, chocolate chips, mini marshmallows, brown sugar, eggs, butter, pecans, and vanilla.

There’s something funny about the way certain desserts just sneak into your life. This Mud Pie Bars Recipe showed up for me on one of those days where you can’t decide if you’re tired or just dramatically lazy — a rainy Tuesday, if I’m remembering right. My phone said 3pm, my brain said “Is it bedtime yet?”

I remember poking around my pantry like a raccoon (don’t judge), hoping something sweet would magically appear. There was a smidge of chocolate chips left, a half-used bag of mini marshmallows from who-knows-when, and pecans that may or may not have been from Thanksgiving… and just like that, I got sucked into the idea of making these Mud Pie Bars.

It reminded me of baking with my cousins at my grandma’s house — we’d make a mess first, then figure out what to bake with the ingredients we’d accidentally spilled on the counter. She’d shake her head at us but let us keep going, telling us that the “best desserts always start with a little chaos.” Still not sure she meant it, but it stuck anyway.

The first time I made this Mud Pie Bars Recipe, I completely forgot to separate the eggs before starting. I had to dig yolks out of already-mixed batter with a spoon. It was… not elegant. But here’s the thing — somehow, everything still came together. When the meringue turned glossy in the bowl, I got that tiny bolt of satisfaction that only comes when you’re doing something just for fun.

And when the bars came out of the oven — marshmallows puffed and sticky under that caramel-colored meringue — it felt like I’d baked something good enough to take to a block party or a potluck, the kind where neighbors bring folding chairs and share stories about the first house they bought or that one uncle who eats way too much potato salad.

I ate one bar while it was still warm (burned my tongue, worth it). Then I ate a second one just to make sure the first wasn’t a fluke.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Life’s funny — sometimes, happiness is just a tray of Mud Pie Bars cooling on your counter.

Ever had a recipe surprise you like that?

Here’s a quick peek at what’s inside:

Why You’ll Love This Mud Pie Bars Recipe?

I like this Mud Pie Bars Recipe because it genuinely feels like comfort in layers. There’s the soft, cookie-like base — a little chewy, a little crisp — then this messy, gooey center from the chocolate chips + marshmallows that melts into pockets of joy. And then on top, there’s the meringue, which feels like the dessert equivalent of throwing a fun scarf over your outfit.

What’s kind of charming is that it looks fancy, but the steps are pretty relaxed. You can make it look picture-perfect… or not. Even a slightly lopsided meringue still tastes like it belongs in a bakery window, and honestly, imperfect desserts sometimes feel more personal.

It’s also incredibly forgiving. No pecans? Don’t panic. More chocolate? Always okay. Think of it as a choose-your-own-adventure dessert — just with more sugar and less existential anxiety.

Best part? These Mud Pie Bars cut into beautiful squares, which makes them great for sharing… though just so you know, hiding a few pieces for yourself is a valid lifestyle choice.

Ingredient Notes:

Before you start making this Mud Pie Bars Recipe, here’s a little kitchen-friendly walkthrough — no textbook language, I promise.

Eggs: You’ll separate some. Don’t worry if a little yolk sneaks into the whites — life’s not perfect.
Butter: Soften it. If you forget and microwave it too much, it’s honestly still fine.
Granulated sugar: Gives the cookie base sweetness + structure.
Vanilla: Just… yes.
Flour: Nothing special, just regular all-purpose.
Chocolate chips: Bittersweet or semisweet — dealer’s choice.
Baking powder: Helps things rise a little.
Salt: Makes flavors pop.
Mini marshmallows: They melt into gooey surprise pockets.
Pecans: Optional, but they add this lovely little crunch.
Brown sugar: Used in the meringue — gives a subtle caramel flavor.

If you’ve got most of this, you’re good. Missing one? You can usually wing it.

How To Make Mud Pie Bars?

Step 1 — Prep

Preheat your oven to 350°F. Spray your 9×13 pan with cooking spray.
That’s your “no sticking, no scraping” insurance policy.

Step 2 — Make the Cookie Base

Separate two eggs — or try and remember to do it before you add them to the bowl (I didn’t).
Beat softened butter until creamy, then add granulated sugar. Let it get nice and fluffy — about 2 minutes.

Add the whole egg, then the two yolks, and vanilla.
Mix until it all seems like it belongs together.

Add flour, chocolate chips, baking powder, and salt.
Mix just until combined — dough doesn’t like overthinking.

Spread that dough into your pan. It doesn’t have to look perfect — you’ll be covering it anyway.

Step 3 — Marshmallows + Pecans

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Scatter mini marshmallows + pecans on top.
Honestly, this part looks a little chaotic, but trust the process.

Step 4 — Meringue Magic

Clean your bowl completely — meringue has trust issues with grease.
Beat egg whites until frothy, then add brown sugar, and keep beating until you get stiff, glossy peaks.
It’s like making sweet clouds.

Step 5 — Spread + Bake

Spread the meringue over everything — gently, like you’re tucking it in.
Bake for about 30 minutes or until the meringue is deeply golden and the cookie base doesn’t look gooey in the middle anymore.

Your kitchen will smell like joy.

Step 6 — Cool + Slice

This is the hard part: let it cool.
An hour, maybe two if you have superhuman patience.
Cut into squares and enjoy every messy bite.

Storage Options:

Let the Mud Pie Bars cool completely before storing. Keep them in an airtight container at room temp for 2 days. Or freeze for up to 2 months — put parchment between layers so they don’t glue themselves together.

And yes… they taste pretty great slightly frozen. No judgment.

Variations and Substitutions:

I like recipes that leave room for creativity — probably too much room sometimes — and this Mud Pie Bars Recipe does just that.

Skip pecans → use walnuts or nothing
Add extra chocolate chips → never a bad idea
Add espresso powder → chocolate + coffee = magic
Use peanut butter chips → salty + sweet
Reduce marshmallows → if you must

Experiment. Make mistakes. Eat them anyway.

What to Serve with Mud Pie Bars?

These Mud Pie Bars are the star of the show, but if you’re building a whole vibe:

Ice-cold milk (classic)
Coffee or espresso
Ice cream — vanilla or coffee
Fresh berries
Whipped cream

Basically, anything that balances the richness.

Frequently Asked Questions:

Do I have to separate the eggs?
Yeah — the meringue needs whites only. It’s picky.

Can I skip pecans?
Sure! Zero crunch, still delicious.

Can I make them ahead?
Yes — they hold up well.

If you try this Mud Pie Bars Recipe, I’d genuinely love to hear how yours turned out.
Did the meringue behave? Did you burn your mouth like I usually do? Did you add too many chocolate chips (same)?

Tell me everything.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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