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.