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Millionaire’s Mississippi Mud Pies

Prep

30 mins

Bake

55-60 mins

Serves

8 to 10

Difficulty

Medium

About

The best of two iconic bakes, in one delicious individual sized treat!

made using

Dark Brown Soft

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Instructions
Ingredients
Reviews

Watch video instructions or scroll for step-by-step

Step 1

Beat the sugar, vanilla extract and butter together, until smooth and creamy. Add the flour and cocoa powder into the bowl. Combine the mixture together into a dough, being careful not to overwork it. Wrap in cling film or sandwich bag and chill for an hour or two in the fridge.

Step 2

Remove the dough from the fridge and lightly grease a 12-hole muffin tin

Step 3

Roll out the dough on to a sheet of non-stick parchment paper to a thickness of 0.5cm. Depending on how sticky the dough is, you may need to dust the dough with a mix of flour and cocoa powder. Using a 9cm round cutter, cut out about 6 circles from the rolled out dough and carefully press each circle into the muffin holes with your fingers. Pull up the trimmings and re-roll and repeat the process until all the muffin holes are filled. Finally use a fork to prick holes into the bases of the dough.

Step 4

Chill the dough in the tin for about 15 minutes while you pre-heat the oven to 180C/160C Fan/Gas 4. When ready, bake the shortbread bases for approx 15-20 minutes. The dough will puff up as it bakes, so I’d recommend taking the tin out of the oven a few times during the baking time and carefully with your fingers press the dough back down into the base and sides of the muffin holes.

Step 5

Once baked, leave the shortbread to cool in the tin, before carefully removing them with the help of a knife. After removing the cases, either place back in the tin, or on to a board or tray ready to fill with the caramel.

Step 6

To make the caramel, weigh the sugar and cream into a small/medium saucepan using a set of digital scales, if you have them to help save on the washing up! Place the pan over a medium heat and gently cook and stir the mixture until the sugar has dissolved. Continue to heat the caramel, stirring as it bubbles, until everything is fully combined and you have a thick toffee sauce.

Step 7

Carefully pour and divide the caramel into your shortbread bases.

Step 8

Leave to set in the fridge, while you prepare the chocolate topping.

Step 9

Melt the chocolate in a microwave or a heatproof bowl set over a pan of simmering water. When melted, use a spoon to transfer and divide over the set caramel in the shortbread bases. Once all the pies are covered in chocolate sprinkle one half of their surface with the copper crunch and leave to set. Place the bowl with the leftover chocolate in, in the fridge to set. This will be used later to create your chocolate shavings!

Step 10

Once the chocolate on top of the pies and in the bowl has set, lightly whip the cream and transfer into a piping bag fitted with a star nozzle. Carefully pipe three magnolia shaped stars in a cluster on the surface of the pies, not covered with copper crunch. Next remove the chocolate lined bowl from the fridge, and with a teaspoon scrape away chocolate shavings from the base and sides of the bowl. Finally sprinkle lightly on top of the piped cream magnolias and serve.

TOP TIP

The caramel filling can be made as gooey or as dense as you prefer, depending on how long you cook if for.

Ingredients – 5 items

Serving

1

For the shortbread

Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

100 g
Vanilla

Vanilla extract

1 tbsp
Butter

Butter

Salted, softened

200 g
Flour

Plain flour

Sifted

200 g
Cocoa-powder

Cocoa powder

100 g

For the caramel

Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

200 g
Cream

Double cream

200 ml

For the topping

Chocolate

Dark chocolate

Chopping into small pieces

100 g

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

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With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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