MISSISSIPPI BARS RECIPES

Name: Mississippi Mud Bars
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 15 bars, 15 serving(s)
Ingredients: 1 cup chopped pecans; 1 cup butter; 1/2 cup semi-sweet chocolate chips; 2 cups sugar; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 4 large eggs; 1 teaspoon vanilla extract; 3/4 teaspoon salt; 1 (10 1/2 ounce) bag miniature marshmallows; 1/4 cup butter; 2 1/2 tablespoons unsweetened cocoa; 2 1/2 tablespoons milk; 2 cups powdered sugar; 1/2 teaspoon vanilla extract

MISSISSIPPI MUD BARS RECIPE - FOOD.COM

Mississippi Mud Bars Recipe - Food.com image

"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"----realmomkitchen.com

Total Time 1 hours 45 minutes

Prep Time 1 hours

Cook Time 45 minutes

Yield 15 bars, 15 serving(s)

Number Of Ingredients 15

Ingredients

1 cup chopped pecans
1 cup butter
1/2 cup semi-sweet chocolate chips
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10 1/2 ounce) bag miniature marshmallows
1/4 cup butter
2 1/2 tablespoons unsweetened cocoa
2 1/2 tablespoons milk
2 cups powdered sugar
1/2 teaspoon vanilla extract

Steps:

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.

Nutrition Facts : Calories 517.3, FatContent 24.3, SaturatedFatContent 12, CholesterolContent 90.6, SodiumContent 289.7, CarbohydrateContent 75.3, FiberContent 2.6, SugarContent 57.2, ProteinContent 5.2

MISSISSIPPI MUD BARS - RECIPES | GO BOLD WITH BUTTER

Mississippi Mud Bars - Recipes | Go Bold With Butter image

Chocolate, marshmallow creme, pecans and toffee come together in a bar recipe that is truly irresistible. These Mississippi Mud Bars are laced with just a touch of espresso powder, too, giving them a rich flavor that kids and adults will enjoy.

Prep Time 20 minutes

Cook Time 20 minutes

Number Of Ingredients 16

Ingredients

1/2 cup (1 stick) butter, room temperature
4 1/2 ounces bittersweet chocolate, finely chopped
2/3 cup granulated sugar
1/3 cup Dutch process cocoa powder
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon coarse salt
1 teaspoon espresso powder
1/2 cup all-purpose flour
2 1/2 cups marshmallow crème
1/2 cup chopped pecans, toasted
1/2 cup toffee bits
4 tablespoons heavy cream
2 ounces bittersweet chocolate, finely chopped
1 teaspoon espresso powder
1 tablespoon butter, room temperature

Steps:

_For the Bars:Preheat oven to 350?F. Line 9x9-inch baking pan with parchment paper. In large heatproof bowl, combine butter and chocolate. Microwave in 20-30 second intervals, stirring after each, until fully melted and smooth. Whisk in sugar and cocoa powder, followed by eggs. Whisk in vanilla, salt and espresso powder. Stir in flour just until incorporated. Pour batter into prepared pan. Bake, rotating halfway through baking time, until center is just set, about 20 minutes total. Transfer to wire rack to cool completely. Once cool, spread marshmallow crème over top of bars. Evenly sprinkle with chopped pecans and toffee bits. Transfer pan to refrigerator or freezer to chill well. _For the Ganache:In small saucepan, bring heavy cream to a brisk simmer of medium high heat. Remove from heat and add chocolate. Stir and let stand 1-2 minutes, then whisk together until smooth ganache forms. Add espresso powder and butter; whisk until smooth. Let mixture cool 30 minutes to thicken slightly. Drizzle ganache over top of bars; chill until ganache is fully set. Slice and refrigerate bars until ready to serve.

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