NUTTER BUTTER Mississippi Mud Pie Squares
Prep time30 min
Total time4hr 30min
ServingsMakes 16 servings.
Ingredients
- 18 Nutter Butter Peanut Butter Sandwich Cookies, divided
- 1 pkg. (450 g) brownie mix
- 3½ cups miniature marshmallows
- 1 cup ready-to-spread chocolate frosting
Preparation
- Heat oven to 350°F.
- Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Chop 2 cookies; reserve for later use.
- Prepare brownie batter and bake in prepared pan as directed on package until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.)
- Top with marshmallows; bake 3 to 5 min. or until puffed. Immediately top with whole cookies; press gently into marshmallow topping to secure. Cool completely.
- Spoon frosting into microwaveable bowl. Microwave on HIGH 20 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 Cutting
For 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. - Note
These chocolatey bars can be refrigerated up to 1 week before serving. - Special Extra
For extra flavour, sprinkle 1/4 cup chopped peanuts over frosted dessert along with the reserved chopped cookies.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 330 |
| % Daily Value* | |
| Fat 14g | |
| Saturated 3g | |
| Cholesterol 10mg | |
| Sodium 180mg | |
| Carbohydrate 53g | |
| Dietary fiber 2g | |
| Sugars 34g | |
| Protein 3g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 0 %DV |
| Iron | 10 %DV |
