NILLA Mississippi Mud Brownie Bars

Name: NILLA Mississippi Mud Brownie Bars
Prep time: 30 min
Total time: 270 min
Yield: 40
Ingredients: 1½ pkg. bittersweet baking chocolate (6 oz.), chopped; ¾ cup heavy whipping cream; 60 NILLA Wafers; 1 pkg. brownie mix (13x9-inch pan size); 1 pkg. miniature marshmallows; ½ cup chopped pecans

These chocolate, marshmallow and pecan brownies start with a boxed mix, but the addition of a decadent chocolate ganache makes these dessert bars a keeper!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 40 servings.

Ingredient list

1½ pkg. (4 oz. each) bittersweet baking chocolate (6 oz.), chopped
¾ cup heavy whipping cream
60 NILLA Wafers
1 pkg. (18.3 to 19.5 oz.) brownie mix (13x9-inch pan size)
1 pkg. (10 oz.) miniature marshmallows
½ cup chopped pecans

Directions

Heat oven to 350°F.

Microwave chopped chocolate and cream in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring every 30 sec. Cool 15 min., stirring occasionally.

Meanwhile, line 15x10x1-inch pan with foil; spray with cooking spray. Prepare brownie batter as directed on package; spread onto bottom of prepared pan.

Bake 10 to 12 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Top with marshmallows; bake 2 to 3 min. or until marshmallows are puffed and softened. Immediately top with wafers; press gently into marshmallow topping.

Spread chocolate sauce over dessert, completely covering wafers; sprinkle with nuts. Cool completely.

Refrigerate 3 hours before cutting into bars.

Recipe Tips

Note
These chocolatey bars can be refrigerated up to 1 week before serving.
Special Extra
For extra flavor, toast the nuts before using as directed.
For Easy Cutting
For best results, spray the knife with cooking spray before using to cut the bars. Or, clean the knife by dipping it in warm water and then wiping it dry with paper towels between cuts.