NUTTER BUTTER Mississippi Mud Bars

Name: NUTTER BUTTER Mississippi Mud Bars
Prep time: 30 min
Total time: 270 min
Yield: 40
Ingredients: 30 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided; 1 pkg. fudge brownie mix (13x9-inch pan size); 1 pkg. miniature marshmallows; 1¼ cups ready-to-spread chocolate frosting

Top a packaged brownie mix with layers of marshmallows, peanut butter cookies and chocolate icing for an easy homemade treat!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 40 servings.

Ingredient list

30 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
1 pkg. (18.3 to 19.5 oz.) fudge brownie mix (13x9-inch pan size)
1 pkg. (10 oz.) miniature marshmallows
1¼ cups ready-to-spread chocolate frosting

Directions

Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Chop 3 cookies; reserve for later use.

Prepare brownie batter and bake in prepared pan as directed on package until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)

Top with marshmallows; bake 3 to 5 min. or until puffed. Immediately top with remaining cookies in 3 rows of 9 cookies each; press gently into marshmallow topping to secure. Cool completely.

Spoon frosting into microwaveable bowl. Microwave on HIGH 25 sec. or just until softened; stir. Spoon evenly over dessert; spread to completely cover top of dessert. Sprinkle with reserved chopped cookies.

Refrigerate 3 hours.

Recipe Tips

For Easy CuttingFor best results, spray the knife with cooking spray before using to cut the chilled dessert into bars. Or, clean the knife by dipping the knife blade into warm water, then wiping it dry with paper towels between cuts.
NoteThese chocolatey bars can be refrigerated up to 1 week before serving.
Special ExtraFor extra flavor, sprinkle 1/4 cup chopped peanuts over frosted dessert along with the reserved chopped cookies.