Recipe Background
Indulge in decadent Stack-of-Mud Bars with layers of Nutella brownies and chocolate pudding.
These aren't like those mud pies you'd make out back in the yard when you were a kid! No, Stack-of-Mud Bars are a very decadent, more mature (and edible) version. Starting with a sweet graham cracker crust, you'll be quite pleased with the layers of fudgy, Nutella ® -infused brownie, rich chocolate pudding, and fluffy whipped cream that follow. It's everything your little mind once hoped your pretend pies would be and more. Stack-of-Mud Bars help the older you realize that delicious dreams really do come true!
Ingredients
For the crust:
- 15 graham crackers
- 1 stick unsalted butter melted
- 3 tablespoons granulated sugar
For the brownie layer:
- 1 1/4 cups Nutella
- 2 large eggs room temperature
- 1/2 cup all-purpose flour
- 1 (3.1-ounce) bar chocolate-hazelnut such as Ferrero Rocher®, chopped
For the chocolate pudding:
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup cocoa powder
- 1/2 teaspoon kosher salt
- 2 1/2 cups half-and-half
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 4 ounces bittersweet or milk chocolate chopped
- 1 teaspoon pure vanilla extract
For the whipped cream:
- 1 pint heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon pure vanilla extract
- cocoa powder to taste, for garnish
- chocolate chip cookies optional, to taste, store-bought or homemade, crushed into crumbs, for garnish
Directions
- Adjust an oven rack to the center position, then preheat the oven to 325 degrees F.
- Line the bottom of a 9-inch springform pan with parchment paper.
- Add the graham crackers to a food processor and pulse until crumbs form.
- In a bowl, add the graham cracker crumbs, then stir in 1 stick of the melted butter and 3 tablespoons of the granulated sugar.
- Firmly press the crust mixture into the bottom of the prepared pan, bringing it up about 1 inch along the sides.
- Bake the crust for 10 minutes, then transfer the pan to a wire rack and let it cool completely.
- Increase the oven temperature to 350 degrees F.
- Pour the Nutella into a small, microwave-safe bowl and microwave in 30-second intervals until the consistency is sauce-like.
- In a large bowl, add the Nutella, then whisk in the large eggs, 1 at a time.
- Add the flour to the Nutella mixture and stir to combine.
- Let the Nutella mixture cool slightly.
- Fold the chopped chocolate-hazelnut bar into the Nutella mixture.
- Pour the brownie batter into the prepared pie crust and bake, about 20-25 minutes.
- While the brownies are baking, in a medium saucepan, add the remaining granulated sugar, the cornstarch, 1/4 cup of the cocoa powder, and the salt and whisk to combine.
- Add the half-and-half and the egg yolks to the pudding mixture and whisk to combine. Cook over medium heat, whisking constantly, until it has thickened and is pudding-like, about 10-12 minutes.
- Transfer the saucepan from the heat and stir in the remaining butter, the chopped bittersweet chocolate, and 1 teaspoon of the vanilla extract.
- Let the pudding cool.
- Spread the cooled pudding into an even layer over the brownie.
- Place plastic wrap directly over the surface of the pudding layer and refrigerate until it is chilled all the way through, for at least 4 hours and up to overnight.
- In a large bowl, add the heavy whipping cream, the confectioners' sugar, and the remaining vanilla extract and beat with an electric hand mixer until soft peaks form.
- Discard the plastic wrap and spread the whipped cream in an even layer over the pudding layer.
- Sprinkle the bars dusted with the remaining cocoa powder and sprinkled with the chocolate chip cookie crumbs, then transfer it from the springform pan.
- Cut the bars into squares and serve.
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