A decadent dessert is a fantastic finale to a magnificent meal, and you simply cannot go wrong with a gooey, melt-in-your-mouth chocolate creation. Inspired by the iconic Mississippi River, these triple-layer Muddy River Mocha Bars will fill your Thermador kitchen with a delicious aroma, and the taste will leave your dinner guests begging for more. The indulgent combination of chocolate, coffee, marshmallow crème and pecans is best served with tea, milk, juice or a steaming cup of coffee.

This recipe makes 36 bars.

For the Bottom Layer:

Nonstick vegetable oil spray

1 cup semi-sweet chocolate chips

½ cup (1 stick) butter

¼ cup warm water

1 tablespoon instant coffee

3 large eggs

1 cup golden brown sugar, firmly packed

1 teaspoon vanilla extract

½ teaspoon salt

2/3 cup all-purpose flour

For the Middle Layer:

Two 7-ounce jars of marshmallow crème

1 ½ cups finely crushed chocolate sandwich cookies or wafer cookies

For the Top Layer:

¼ cup whole milk

1 tablespoon instant coffee

½ cup (1 stick) butter

3 tablespoons cocoa powder

1 teaspoon vanilla extract

3 cups powdered sugar

1 cup chopped pecans

Additional cocoa powder for dusting and decorating

To create the bottom layer:

Preheat your Thermador oven to 350°F. While it’s pre-heating spray a 9X9-inch baking pan with nonstick spray. Combine the chocolate chips and butter in a small saucepan and stir over very low heat until the mixture melts. Cool for ten minutes. Pour ¼ cup warm water into large bowl and add in the coffee. Stir until it dissolves. Add eggs, brown sugar, vanilla and salt to the coffee mixture and whisk until smooth. Combine coffee mixture with the chocolate combination and then stir in flour, mixing well. Pour the completed mixture into your pan and bake approximately 30 minutes until puffed at the edges. It’s ready when an inserted toothpick into the center comes out with moist crumbs attached.

To create the middle layer:

Combine the marshmallow crème and the crushed cookies in a bowl and stir to blend. Drop the mixture by even spoonfuls over the warm bottom layer.

To create the top layer:

Pour milk in a medium saucepan and warm over medium heat. Add instant coffee and stir to dissolve. Add butter and cocoa, increase the heat and bring to a boil stirring often. Remove the mixture from heat and stir in the vanilla extract. Add powdered sugar to the mixture and stir until smooth. Add in the pecans and stir well. Spoon the warm mixture evenly over the middle layer. Dust the bars with cocoa powder and refrigerate for at least two hours before cutting into bars. You can even prepare this delicious dessert up to three days in advance as long as you store it in airtight containers.