Mississippi Mud Bars

A crumbly cookie bar with a melt in your mouth texture

Slightly tweaked recipe from Ghiradelli (my favorite chocolate!)


  • 1/2 cup organic shortening
  • 3/4 cup brown sugar, firmly packed
  • 1 tsp vanilla
  • 1 egg
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 bar (4 oz.) Ghiradelli semi-sweet chocolate, chopped and divided or 4 oz semi-sweet chocolate chips
  • 1 bar (4 oz.) Ghiradelli white chocolate, chopped and divided or 4 oz white chocolate chips
  • 1 cup pecans, chopped and divided (substitute walnuts, macadamia nuts or your favorite)


  1. Preheat oven to 350°F.
  2. Beat shortening, sugar, egg and vanilla until light and fluffy.
  3. Mix in flour, baking soda and salt.
  4. Stir in half of the semi-sweet and white chocolate and 1/2 cup of the pecans.
  5. Spread in greased 9″ square baking pan.
  6. Bake 12-15 minutes or until toothpick inserted in center comes out almost clean.
  7. Sprinkle with remaining semi-sweet and white chocolate.
  8. Cover with foil and let stand 5 minutes or until chocolates are melted.*
  9. Swirl chocolates with small knife to marbelize. Sprinkle with remaining 1/2 cup pecans.
  10. Cool in pan until firm, then cut into bars.

* If you substitute chips for the chopped chocolate, a few extra minutes may be needed  for the chips to melt.

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