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Mississippi Mud Bars

February 23, 2016

Novio has a friend who’s a drummer and they get together as often as they can with other musician buddies to play their favorite tunes (Classic Rock, British Invasion, you Boomers know what I’m talking about). Mike’s a Jewish guy who was raised in the American South. And his mom cooked in the good ol’ Southern tradition.

When Mike’s mom passed away, she had left for him the small tin filled with her cherished recipes, handwritten on index cards. Every New Year’s Day, he honors his mom by cooking for hours and preparing a big ol’ Southern dinner. And he invites all his friends over to partake of this terrific meal.

So every New Year’s Day, his lucky friends are treated to fried chicken, greens, black-eyed peas, and either mac & cheese or cheesy grits, depending on his mood. Of course, there’s also plenty of cornbread to go around.

And Mike has his friends bring their favorite beverages or desserts.

This year, I thought I’d stay with the theme and look for a  southern dessert to bring along. I found it in Mississippi Mud Bars. I did some research and ended up using the recipe on the inside of the wrapper of the Ghirardelli White Chocolate baking bar (it’s on the inside of their Semi-Sweet bar too). I left the recipe as is. But I did lower the sugar from 3/4 cup firmly packed brown sugar to a 1/2 cup of loosely packed brown sugar. You know me.

Mississippi Mud bars are right up my alley – a combination/variation of two of my favorite bar cookies, Brownies and Blondies.

Ingredients are simple simple simple.

Miss2 - 1

thin chocolate barsAhhhh….. chocolate

chopping chocolate

I love buying big one-pound hunks of Belgian chocolate. BUT, when time is of the essence and I can’t get to the specialty shop in Culver City that sells it, I head for the market and get a great quality chocolate in a 4-ounce bar. Also, because it’s thin, it’s MUCH easier to chop.

dark and white chopped chocolateTerrific chopped chocolate in no time. And so simple, Novio did it like a pro. He was compensated well for his efforts. And again and again, as I’ve made this several times since.

mixing batter

Miss2 - 3Miss2 - 4Here comes the spreading of the chocolate

Miss2 - 6

Miss2 - 7

Print This Recipe


Thank you, Ghirardelli


1/2 c.  light brown sugar, loosely packed
1/2 c. unsalted butter,  softened
1 egg
1 t. pure vanilla
1 c. flour
1/2 t. baking soda
1/4 t. salt
4 oz. semisweet chocolate, chopped and divided
4 oz. white chocolate,  chopped and divided
1 c. chopped walnuts or pecans, divided
Preheat oven to 350°F. Line a 9 inch square pan with foil; grease foil.
Beat butter and sugar in large bowl or stand mixer until smooth. Add egg and vanilla and continue beating until light and fluffy.
Sprinkle in baking soda and salt. Add flour, mixing at low speed until well blended. Stir in half of the chopped semisweet and white chocolate and half the nuts. Spread dough in prepared pan.
Bake  minutes 12-15 minutes or until toothpick inserted into center comes out ALMOST clean . DO NOT OVER BAKE.

Remove from oven. Sprinkle remaining chopped semisweet and white chocolate  over top. Cover  with foil and let stand for 5 minutes until chocolate melts. Swirl chocolate over the top with small knife. Sprinkle on remaining nuts.

Cool in pan on wire rack until chocolate is set. Cut into 16-20 bars. If you want to do mini-bars,  do a 5×5 grid and you’ll have 25 little bars to distribute to those you love.

Miss Mud Bar

PS My Novio is a man of many talents. He’s a great singer and keyboard player, so I get to be his groupie a lot. And his buddies reap the benefits of bb’s kitchen activities when they’re around.



From → Desserts

  1. Lynn S. permalink

    I”m going to make this with gluten free flour for my chocoholic son! YUM!

  2. Arlene permalink

    Those do look yummy

  3. Laura aka Lulu permalink

    Bobby and I are making this right now…we don’t have white chocolate nor are we very big fans of the sweet stuff so we r trying it with semi sweet chocolate only…will let you know how it turns out…

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