Skip to content

Millionaire’s Mississippi Mud Pies


30 mins


55-60 mins


8 to 10




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

made using

Dark Brown Soft

View product 
Share this recipe

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.


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



For the shortbread

Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

100 g

Vanilla extract

1 tbsp


Salted, softened

200 g

Plain flour


200 g

Cocoa powder

100 g

For the caramel

Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

200 g

Double cream

200 ml

For the topping


Dark chocolate

Chopping into small pieces

100 g

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!

Now on offer in Asda and Sainsbury's

Tablet: £1.50 (£2.00 RRP)

Pouch £1.35 (£1.80 RRP)
It might sound odd... but anyone who's had this slightly sour dairy knows it doesn't taste like butter!

Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you're ever in need.
You don't have to be a baking extraordinaire to whip up these sweet, soft Biscoff Swirls, in fact, so long as you can turn an oven, they're basically a doddle.

Though you don't have to tell your friends and family that... recipe in bio!
🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬

This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:

1) Make sure you're following us @tateandlylesugars
2) Tell us in the comments which drink you'd make with these prizes...

Competition ends 18th April. T&Cs apply. Link in bio.

Good luck!

We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
Blondies have more fun they say! And we can tell @danamatenko had fun making these...

An easy recipe, and a great way to use up all of those Mini Eggs (who are we kidding, we'll just have to buy some more!)
A little drop of sweetness doesn't always mean sugar. And that's us saying that!

If you're looking to avoid extra unwanted calories, Tate & Lyle Sweetener gives teas and coffees extra sweetness. Just swap your teaspoon for a tablet!
Anyone else have a constant craving for carrot cake on #InternationalCarrotDay!? 

Yes, we knew we weren't the only ones... delicious buttercream, incredibly moist sponge... you just can't resist it, can you!?

So to stop ourselves from eating a whole cake in one sitting, we've started baking carrot cupcakes - everything you want in a little bite-sized portion!

Recipe in bio! 

#carrotday #internationalcarrotday2024 #carrotcake #carrotcakerecipe #cakedecorating #eastercake #easterrecipe #tateandlyle #sugar #sugareducation #sugarcane #canesugar #sustainability #fairtrade #ethicalbusiness #carrotcakecupcakes
'Milk and one sweetener' is the new 'milk and two sugars!' 

A less calorific spoonful of flavour for your brews, Tate & Lyle Sweetener gives a cuppa everything it needs. 

Aspartame-free and as sweet as a sugar cube!
A super simple Easter Nest Cake is the perfect chocolate base for all your spare eggs. And an ideal dessert for everyone to tuck into a post-Easter feast! 

Recipe in bio! 

#eastercakes #easterbakes #easterideas #tateandlyle #sugar #sugareducation #sugarcane #canesugar #sustainability #fairtrade #ethicalbusiness #sustainablyrefined

Our Products

View all products