MISSISSIPPI MUD BARS

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"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

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