Mud Pie Bars Recipe
This Mud Pie Bars Recipe layers a chocolate-chip cookie base with marshmallows, pecans, and a brown-sugar meringue topping for a rich, bakery-style dessert.
12 Servings
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
Instructions
Prepare Baking Dish
- Preheat the oven to 350°F (177°C). Coat a 9×13-inch glass baking dish with nonstick cooking spray to ensure easy release.
Prepare the Cookie Base
- Separate two of the eggs, reserving the whites for later use.
- In the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl with a hand mixer), beat the softened butter on high speed for approximately 30 seconds.
- Add the granulated sugar and continue mixing on high speed until light and fluffy, about 2 minutes.
- Add the whole egg, the two reserved egg yolks, and the vanilla extract. Mix on high speed until smooth, about 1 minute.
- Stop the mixer and add the flour, chocolate chips, baking powder, and salt. Mix on low speed just until combined, approximately 30 seconds.
Assemble the Base
- Use a spatula to spread the cookie dough evenly into the prepared baking dish. Distribute the miniature marshmallows and pecans evenly over the dough.
Prepare the Meringue
- Clean and thoroughly dry the mixer bowl.
- Place the two reserved egg whites in the bowl and beat with the whisk attachment on medium-high speed until foamy, about 2 minutes.
- Add the brown sugar and continue beating on medium-high speed until stiff, glossy peaks form, approximately 7 minutes.
Spread Meringue
- Using a spatula, place dollops of meringue in the center of the baking dish, then gently spread it to fully cover the marshmallow and pecan layer.
Bake
- Bake for approximately 30 minutes, or until the meringue becomes a deep golden brown and the cookie base appears set rather than glossy.
Cool and Slice
- Allow the bars to cool completely—about 1 to 2 hours—before slicing into squares.
Notes
To make this Mud Pie Bars Recipe gluten-free, substitute a 1:1 gluten-free all-purpose flour blend for the wheat flour. Ensure the baking powder, chocolate chips, and marshmallows are labeled certified gluten-free to prevent cross-contamination. The remainder of the ingredients are naturally gluten-free.