Mississippi Mud Pie Cobbler Bars

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips
• 2 cups mini marshmallows
• 3/4 cup chopped pecans
• 1/2 cup sweetened condensed milk
• 1/4 cup powdered sugar

Instructions

1. 1Preheat the oven to 350°F and lightly grease an 8-inch square baking pan, then line it with parchment so the bars lift out cleanly later.
2. 2Melt the butter in a medium saucepan over low heat until fully liquid and fragrant, then remove from the heat and whisk in the granulated sugar until the mixture looks glossy.
3. 3Beat in the eggs one at a time followed by the vanilla until the batter is smooth and slightly thickened.
4. 4In a separate bowl stir together the flour, cocoa powder, baking powder, and salt, then fold the dry mix into the wet ingredients just until no flour streaks remain.
5. 5Spread half of the chocolate batter evenly into the prepared pan and bake for 12 minutes until the surface is just set and looks matte.
6. 6Remove the pan and immediately scatter the chocolate chips, mini marshmallows, and chopped pecans over the hot base so they begin to soften.
7. 7Dollop the remaining batter over the toppings in spoonfuls, then drizzle the sweetened condensed milk across the surface so it seeps into the gaps.
8. 8Return the pan to the oven and bake 18 to 22 minutes longer until the edges are firm, the marshmallows are deeply golden and puffed, and a toothpick inserted near the center comes out with moist crumbs.
9. 9Cool the pan on a wire rack for at least 45 minutes so the fudgy layers set enough to cut cleanly.
10. 10Dust the top lightly with powdered sugar, lift out using the parchment, and slice into 6 bars. Serve slightly warm for the classic mud-pie gooey center.