Best Mrs Fields Coconut Mud Bars Recipes

MRS. FIELDS COCONUT MUD BARS

Steps:

• Preheat oven to 350°F.
• Lightly butter a 9x13-inch baking pan.
• To make the bottom layer, stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
• Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.
• Press into the bottom of the baking pan.
• Bake at 350°F for 10 minutes, then place pan on rack to cool.
• Leave oven on.
• Next prepare the chocolate ganache.
• After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
• Pour the cream over the ganache, and wait 5 minutes before stirring.
• The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).
• To prepare the topping, cream the remaining butter in a bowl.
• Add the granulated sugar, and extracts.
• Beat until blended, then beat in the eggs; then stir in coconut and nuts.
• Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife.
• Bake at 350°F for 25-30 minutes, until golden brown.
• Set pan on rack to cool before cutting into bars.

MRS. FIELD'S MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 375 degrees.
• After measuring oats, place in blender and process until they turn to powder.
• Also, place coconut in a blender and process until fine.
• Cream together butter and sugars.
• Add eggs and vanilla.
• Mix together flour, salt, baking soda, baking powder, oatmeal and coconut.
• Add to butter mixture and mix well.
• Add nuts and white chocolate. Stir.
• Make golf ball size cookies and place 2 inches apart on an ungreased cookie sheet. Bake 10 minutes.

COCONUT MUD BARS

Steps:

• 1. For the Crust: Combine flour, baking powder, salt, & brown sugar. Cut in butter. Press in bottom of greased 9x13 pan. Bake 10 minutes at 350*. cool
• 2. Place chocolate in Medium bowl. Bring cream to simmer. pour over chocolate. Let set 5 minutes. Stir until smooth. pour over crust. Refrigerate 15 minutes to set Ganache.
• 3. Cream butter, sugar, vanilla & coconut extract. Beat in eggs. Stir in coconut and pecansDrop toppings evenly over ganache. Spread gently. Bake, 25-30 minutes. cool. Cut into bars ans enjoy.

DELUXE TOLL HOUSE MUD BARS

Steps:

• Preheat oven to 375°F Grease 9-inch square baking pan.
• Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla in large mixer bowl until creamy. beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan .
• Bake for 20-23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool in pan on wire rack; rerfrigerate for 5-10 minutes or until chocolate is set.

TOLL HOUSE MUD BARS

Steps:

• In bowl, combine flour, baking soda and salt.
• Set aside.
• In another bowl, beat together brown sugar, butter and vanilla until creamy.
• Gradually add flour mixture.
• Stir in 1 and 1/3 c morsels and nuts.
• Spread into a foil lined 9"x9" pan.
• Bake at 375 F for 23-25 minutes.
• Immediately sprinkle 2/3 c morsels over top.
• When morsels are shiny, spread evenly.
• Let cool, chill 5-10 minutes to set chocolate.
• Cut into bars.