Mississippi Mud Bars


Take a chocolate brownie layer topped with marshmallows, toasted pecans and chocolate frosting.  Sound like the great makings for a dessert?  Well it is what makes these Mississippi Mud Bars I am sharing today.

The brownie layer is soft yet chewy with a great chocolate ratio using melted chocolate and coco powder.  Follow that with a layer of ooey gooey puffy marshmallows.  Then you gotta have nuts. Pecans are what I used but walnuts, cashews, almonds or peanuts would also work well. These pecans also get a toasting before meeting the marshmallow layer.  It adds even more flavor.  Finish it off with a nice drizzle of chocolate frosting made from melted butter, cocoa powder, and milk then whipped together with some powdered sugar and vanilla. Voila!  There you have it – M-i-s-s-i-s-s-i-p-p-i Mud Bars.  Mud has never tasted so good!

I also started a new giveaway  in honor of leap year, be sure to check it out.

Mississippi Mud Bars
 
Ingredients
  • 1 cup chopped pecans
  • 1 cup butter
  • ½ cup semisweet chocolate chips
  • 2 cups sugar
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ teaspoon salt
  • 1 (10.5-oz.) bag miniature marshmallows
  • frosting:
  • ¼ cup butter
  • 2½ Tbsp unsweetened cocoa
  • 2½ Tbsp milk
  • 2 cups powdered sugar
  • ½ tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees,
  2. Place pecans on a baking sheet.
  3. Place in a 350 degree oven for 4 minutes. Stir and bake another 4 minutes. Remove from oven and set aside.
  4. In a microwave safe dish, microwave butter and chocolate chips in a large on HIGH 30 seconds. Stir and microwave another 30 seconds. Stir until smooth.
  5. Combine the chocolate mixture with the sugar, flour, cocoa, eggs, vanilla, and salt. Stir until well combined.
  6. Pour batter into a greased or parchment lined 15- x 10- x 1-inch jelly-roll pan.
  7. Bake at 350° for 20 minutes.
  8. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 4 to 6 minutes or until nice and puffy.
  9. Remove from oven and sprinkle with pecans.
  10. In a sauce pan, combine the butter, cocoa, and milk until combined.
  11. Then cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.
  12. Beat in powdered sugar and vanilla with an electric mixer until smooth.
  13. Place frosting in a quart sized freezer bag. Snip the corner with a pair of scissors and pipe over the bars.
  14. Cut into bars and enjoy. Makes 15 bars.

Recipe adapted from My Recipes.

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