Mrs Fields Coconut Mud Bars
Indulge in the decadent layers of Mrs. Fields Coconut Mud Bars, a dessert masterpiece that combines rich chocolatey brownies, a luscious coconut filling, and a velvety chocolate ganache. Perfect for satisfying your sweet tooth, this recipe starts with a moist, cocoa-infused brownie base, topped with a luxurious blend of sweetened condensed milk and shredded coconut. To take it over the top, a silky ganache made with semi-sweet chocolate chips and heavy cream crowns this treat, creating an irresistible balance of textures and flavors. Quick to prepare in just 20 minutes and baked to golden perfection, these bars are ideal for parties, potlucks, or an everyday indulgence. Treat your taste buds to this easy yet elegant dessert that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 2 cups sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving overhang on the edges for easy removal.
In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar until fully dissolved.
Whisk in the eggs one at a time, followed by the vanilla extract.
Sift together the flour, cocoa powder, baking powder, and salt in a separate large bowl. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
In a mixing bowl, combine the shredded coconut and sweetened condensed milk. Stir until fully incorporated. Spread the coconut mixture evenly over the brownie base.
Bake in the preheated oven for 30-35 minutes, or until the edges of the coconut layer turn golden brown. Remove from the oven and let it cool completely on a wire rack.
In a microwave-safe bowl, heat the heavy cream until hot but not boiling (about 1-2 minutes). Add the chocolate chips and let sit for 2 minutes, then whisk until smooth and glossy.
Pour the chocolate ganache over the cooled coconut layer, spreading it evenly with a spatula. Place the pan in the refrigerator for at least 1 hour to set.
Once set, use the parchment overhang to lift the bars from the pan. Slice into 16 squares and serve.
Nutrition Facts
Calories |
7385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.4 g | 426% | |
| Saturated Fat | 207.1 g | 1036% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 2867 mg | 125% | |
| Total Carbohydrate | 1134.7 g | 413% | |
| Dietary Fiber | 98.2 g | 351% | |
| Total Sugars | 817.7 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1527 mg | 117% | |
| Iron | 49.1 mg | 273% | |
| Potassium | 4938 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
