Ahh, Mississippi Delta Bars 🍫🌰—rich, Southern-style dessert bars that are gooey, chocolatey, and packed with coconut and pecans. They’re often compared to Mississippi Mud Bars, but Delta Bars usually have a buttery chocolate base with a chewy coconut–pecan topping.
Here’s a classic, much-loved version:
Mississippi Delta Bars
Yield: 9–12 bars
Prep Time: 15 min
Bake Time: 30–35 min
Ingredients
Chocolate Base
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1/2 cup (1 stick) unsalted butter, melted
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/3 cup unsweetened cocoa powder
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1/2 cup all-purpose flour
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1/4 tsp salt
Coconut Pecan Topping
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1 cup sweetened shredded coconut
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1 cup chopped pecans
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1/2 cup brown sugar, packed
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1/4 cup all-purpose flour
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1/4 cup unsalted butter, melted
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2 tbsp milk
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1 tsp vanilla extract
Instructions
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Preheat Oven
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Preheat to 350°F (175°C)
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Grease or line an 8×8-inch baking pan.
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Make the Chocolate Base
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In a bowl, whisk melted butter and sugar.
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Add eggs and vanilla; mix well.
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Stir in cocoa powder, flour, and salt until smooth.
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Spread evenly into prepared pan.
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Prepare the Topping
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In a separate bowl, mix coconut, pecans, brown sugar, and flour.
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Stir in melted butter, milk, and vanilla until crumbly but moist.
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Assemble
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Sprinkle topping evenly over the chocolate batter (do not press down).
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Bake
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Bake 30–35 minutes, until the topping is golden and the center is set.
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Cool completely before slicing (important for clean bars).
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Serving Tips
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Delicious slightly warm with vanilla ice cream 🍨
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Drizzle with chocolate or caramel sauce for extra indulgence
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Even better the next day once flavors meld
Variations
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Extra gooey: Add mini marshmallows during the last 5 minutes of baking
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Fudge-style: Swap 1 egg for 1/4 cup sweetened condensed milk
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Nut-free: Replace pecans with extra coconut or chocolate chips
If you want, I can also share:
✔️ a Mississippi Delta Bar with marshmallow layer
✔️ a no-bake version
✔️ or a keto/low-carb Delta Bar