Best Mississippi Mud Bars Recipes

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MISSISSIPPI MUD BARS



Mississippi Mud Bars 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

Provided by jabz53105

Categories     Bar Cookie

Time 1h45m

Yield 15 bars, 15 serving(s)

Number Of Ingredients 15

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, 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



Mississippi Mud Bars image

Rich chocolate bars, marshmallows and sour cream fudge frosting!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h35m

Yield 36

Number Of Ingredients 10

1/3 cup butter or margarine
5 oz unsweetened baking chocolate
3/4 cup Original Bisquick™ mix
3/4 cup plus 2 tablespoons granulated sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups miniature marshmallows
1 tablespoon butter or margarine
2/3 cup sour cream
1 1/3 cups powdered sugar

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

GHIRARDELLI MISSISSIPPI MUD BARS



Ghirardelli mississippi mud bars image

Found on back of box

Provided by Rachel Burbank

Categories     Other Desserts

Time 30m

Number Of Ingredients 10

1/2 c butter
3/4 c light brown sugar firmly packed
1 tsp vanilla extract
1 large egg
1 c all-purose flour
1/2 tsp baking soda
1/4 tsp salt
1 4 oz. bar semi-sweet chocolate baking bar chopped and divided
1 4 oz. bar white chocolate baking bar, chopped and divided
1 c walnuts, chopped and divided

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



Mississippi Mud Bars image

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

1/2 cup (1 stick) butter or margarine, softened
3/4 cup firmly packed brown sugar
1 egg
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped, divided
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), chopped, divided
1 cup chopped walnuts, divided

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



Mississippi Mud Bars image

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

1/3 cup butter or 1/3 cup margarine
5 ounces unsweetened baking chocolate
3/4 cup Bisquick baking mix
3/4 cup granulated sugar, plus
2 tablespoons granulated sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups miniature marshmallows
1 tablespoon butter or 1 tablespoon margarine
2/3 cup sour cream
1 1/3 cups powdered sugar

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 BARS



Mississippi Mud Bars image

Number Of Ingredients 9

1/3 cup plus 1 tbsp margarine or butter
5 squares (1 ounce each) unsweetened baking chocolate
3/4 cup Original Bisquick®, Original or 2/3 cup Bisquick Reduced Fat Baking mix
3/4 cup plus 2 tbsp granulated sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups , miniature marshmallows
2/3 cup sour cream
1 1/2 cups powdered sugar

Steps:

  • Heat oven to 350°. Grease and flour square pan, 9x9x2 inches. Melt 1/3 cup of the margarine and 2 1/2 squares of the chocolate in 1 1/2-quart saucepan over low heat, stirring frequently cool. Beat chocolate mixture, baking mix, granulated sugar, eggs and vanilla in medium bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 1 minute. Spread in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with marshmallows. Cover and let stand 5 minutes or until marshmallows soften. Uncover cool completely. Melt remaining 2 1/2 squares chocolate and 1 tablespoon margarine cool slightly. Stir in sour cream and powdered sugar until smooth. Spread over marshmallow layer. Cover and refrigerate at least 2 hours or until firm. Store in refrigerator bring to room temperature before serving. Cut into 2x1-inch bars.1 bar: Calories 115 (Calories from Fat 55) Fat 6g (Saturated 3g) Cholesterol 15mg Sodium 65mg Carbohydrate 14g (Dietary Fiber 0g) Protein 1g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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