MISSISSIPPI MUD BARS

"Try to imagine Brownie + marshmallow + roasted pecan + combo fudge sauce has never tasted better (or easier!). This Mississippi Mud Bars is very delicious and very easy to make!
MUD BAR MISSISSIPPI



YIELD: 16-20 BAR PREP TIME: 20 MINUTES COOK TIME: 25 MINUTES ADDITIONAL TIME: 45 MINUTES TOTAL TIME: 1 HOUR 30 MINUTES

INGREDIENTS
BAR:

• 1 1/3 cup (6.75 ounces) of all-purpose flour
• 1 cup (7.5 ounces) granulated sugar
• 1 cup (7.5 ounces) brown sugar
• 1/2 cup (1.5 ounces) unsweetened cocoa powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup (8 ounces, 16 tablespoons) butter, melted
• 4 large eggs
• 1 teaspoon of vanilla extract
• 10-ounce mini Marshmallow package (4-5 cups)
• 1 cup (about 4 ounces) chopped pecans, roasted (optional but tasty)

CHOCOLATE TOPICS:

• 1/3 cup (about 1 ounce) unsweetened cocoa powder
• 1/4 cup of milk
• 1/4 cup (2 ounces, 4 tablespoons) butter
• A little salt
• 2 cups (8 ounces) powdered sugar
• 1 teaspoon of vanilla extract

INSTRUCTIONS

• Preheat the oven to 350 degrees F. Cover a large, framed baking sheet (half baking pan, about 12X18 inches) with parchment and lightly lubricate with cooking spray. Alternatively, you can coat with foil and lubricate the foil or leave the pan unlined and lubricate the pan.
• For bars, in a large bowl, stir in flour, sugar, brown sugar, cocoa (sift cocoa into a bowl using a fine mesh filter if it is too lumpy), baking soda and salt. Add melted butter, eggs and vanilla. Mix together until mixed (don't mix; just stir / stir until there are no dry strokes and the ingredients are combined evenly).
• Spread the dough evenly in a thin layer on the prepared skillet. Bake for 15-20 minutes until the top is springy to the touch and the toothpick inserted in the center comes out clean. Watch closely so that the thin bars are not too high!
• Remove from the oven, sprinkle the top evenly with marshmallows, and bake for another 3-5 minutes until the marshmallows are softened.
• Sprinkle with pecans and allow to cool to room temperature before glass.
• For chocolate topping, in a medium saucepan, stir in cocoa powder (I filter it to avoid lumps), milk, butter, and salt. Bring the mixture to a boil over medium heat, stirring or shaking constantly.
• Remove from the heat and stir in the powdered sugar and vanilla. Thin with additional milk, if necessary, until the mixture is thick but can be poured and can easily be eaten away by the stem.
• Drizzle the glaze in a cross pattern over the bar. Serve warm slats or at room temperature. Easier to cut if completely cooled.

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