MISSISSIPPI MUD BARS
Semi-sweet and white chocolate chunks are stirred into the cookie dough, then melted and swirled over the baked bars for a double dose of decadence.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 32 servings, 1 bar each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
- Beat butter, sugar, egg and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add flour, baking soda and salt; mix well. Stir in half each of the chocolates and walnuts. Spread into prepared pan.
- Bake 25 min. or until toothpick inserted in center comes out almost clean. (Do not overbake.) Remove from oven. Sprinkle with remaining chocolates. Cover with foil. Let stand 5 min. or until chocolates are melted. Cut through chocolates with knife several times for marble effect. Sprinkle with remaining 1/2 cup walnuts. Cool in pan on wire rack. Lift dessert from pan, using foil handles. Cut into 32 bars. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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"----realmomkitchen.com
Provided by jabz53105
Categories Bar Cookie
Time 1h45m
Yield 15 bars, 15 serving(s)
Number Of Ingredients 15
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, Fat 24.3, SaturatedFat 12, Cholesterol 90.6, Sodium 289.7, Carbohydrate 75.3, Fiber 2.6, Sugar 57.2, Protein 5.2
MISSISSIPPI MUD BARS
Chocoholics' dream! Recipe is from Bisquick. Preparation time includes several different cooling/chilling periods.
Provided by Pinay0618
Categories Bar Cookie
Time 4h25m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Grease and flour 9-inch square pan. In 1 1/2-quart saucepan, melt 1/3 cup butter and 2 1/2 ounces of the chocolate over low heat, stirring frequently. Cool slightly, about 15 minutes.
- In medium bowl, beat chocolate mixture, Bisquick mix, granulated sugar, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 1 minute. Spread batter in pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Cover; let stand about 5 minutes or until marshmallows soften. Uncover; cool completely, about 1 hour.
- In 1 1/2-quart saucepan, melt remaining 2 1/2 ounces chocolate and 1 tablespoon butter; cool slightly. Stir in sour cream and powdered sugar until smooth. Spread over marshmallow layer. Cover; refrigerate at least 2 hours or until firm. For bars, cut into 6 rows by 6 rows. Store in refrigerator.
Nutrition Facts : Calories 105.4, Fat 5.7, SaturatedFat 3.3, Cholesterol 19, Sodium 55.1, Carbohydrate 14, Fiber 0.7, Sugar 10.8, Protein 1.3
MISSISSIPPI MUD CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
- In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
- In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
- In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
- Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
- For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
- Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.
MISSISSIPPI MUD BROWNIES
Provided by Food Network
Categories dessert
Time 27m
Yield 20 to 24 Brownies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Grease bottom of 13x9-inch pan.
- Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 degrees F for 27 to 30 minutes or until set.
- Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars.
MISSISSIPPI MUD
This dessert is an all-time favorite at our house. Since it freezes well, you can make it ahead of time and simply get it our shortly before you need it. I usually cut it into serving-size pieces before freezing to make it even quicker to serve!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.
Nutrition Facts :
GHIRARDELLI MISSISSIPPI MUD BARS
Found on back of box
Provided by Rachel Burbank
Categories Other Desserts
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350
- 2. Beat butter, sugar, egg and vanilla until light and fluffy.
- 3. Mix in flour, baking soda and salt. stir in 1/2 of semi-sweet, white chocolate and walnuts.
- 4. Spread in to greased foil-lined 9" baking pan.
- 5. Bake 12-15 minutes or until toothpick comes out clean
- 6. Top with remaining chocolate (semi-sweet and white) Cover with foil and let stand 5 minutes or until chocolate melts.
- 7. Swirl chocolate with small knife to marbleize. sprinkle with remaining nuts.
- 8. cool in pan until firm, then cut into bars
MISSISSIPPI MUD BARS
Rich chocolate bars, marshmallows and sour cream fudge frosting!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease and flour 9-inch square pan. In 1 1/2-quart saucepan, melt 1/3 cup butter and 2 1/2 ounces of the chocolate over low heat, stirring frequently. Cool slightly, about 15 minutes.
- In medium bowl, beat chocolate mixture, Bisquick mix, granulated sugar, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 1 minute. Spread batter in pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Cover; let stand about 5 minutes or until marshmallows soften. Uncover; cool completely, about 1 hour.
- In 1 1/2-quart saucepan, melt remaining 2 1/2 ounces chocolate and 1 tablespoon butter; cool slightly. Stir in sour cream and powdered sugar until smooth. Spread over marshmallow layer. Cover; refrigerate at least 2 hours or until firm. For bars, cut into 6 rows by 6 rows. Store in refrigerator.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 55 mg, Sugar 11 g, TransFat 0 g
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