|Mississippi Mud Bars, made with a brownie layer and topped with marshmallows, returned to the oven long enough to melt, and finished with a powdered sugar, chocolate frosting.|
Mississippi Mud BarsNow, what kind of Mississippi gal would I be without eventually getting around to posting a recipe for Mississippi Mud Bars? Well, with all this rainy weather here lately, I got in a baking mood and needing to use up some miniature marshmallows, I thought it'd be a great day to get around to making my recipe, so here ya are!
Truth is, Mississippi Mud desserts show up in a variety of presentations - as a cake, or a pie, or like here, bars. And of course, as usual, it is made in as many different ways as there are cooks, but always involves chocolate, nuts, marshmallows, and chocolate frosting. I make my Mississippi Mud Bars using my basic standby brownie recipe because it is the perfect gooey back drop as the "mud," which I then top with the marshmallows and a powdered sugar chocolate frosting.
Personally, I love scratch brownies because they are a breeze to make, and I almost always have all of the ingredients in the house. You can, of course, easily substitute your favorite packaged brownie mix here. Traditionally, Mississippi Mud is most often made using pecans because of their abundance here, but you can leave them out or substitute walnuts instead. You can also toast the pecans beforehand if you like, but it's totally optional.
This is a very decadent, rich dessert and definitely not low fat, but truly a chocoholics dream. And... now that it's in the house... off to practice that mantra, "all things in moderation." Enjoy!
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
Recipe: Mississippi Mud Bars©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 40 min | Yield: About 12 servings
For the Chocolate Frosting:
- 3/4 cup of cocoa (like Hershey's)
- 1/2 teaspoon of baking soda
- 2/3 cup of vegetable or canola oil, divided 1/3 cup at a time
- 1/2 cup of boiling water
- 2 cups of granulated sugar
- 2 large eggs
- 1-1/2 cups of all purpose flour
- 1 teaspoon of pure vanilla
- 1/4 teaspoon salt
- 1/2 cup of chopped pecans or walnuts
- 3 cups of miniature marshmallows
- 1/2 cup of unsalted butter, melted
- 1/3 cup of cocoa
- 1/3 cup of evaporated milk
- 1 teaspoon of pure vanilla
- 1 (1 pound) box of powdered sugar, sifted
Stir cocoa and baking soda together. Blend 1/3 c. veg. oil into cocoa until well mixed and shiny. Add boiling water, stir until thickened.
Add in sugar, remaining 1/3 c. oil, and eggs, stirring until smooth. Add flour, vanilla and salt, blending completely. Add nuts. Pour into a lightly greased 13 x 9 metal baking pan and bake in preheated oven at 350 degrees for 30 to 35 minutes.
Sprinkle marshmallows on top and return to oven for 1 to 2 minutes. Remove and spread marshmallows evenly over the top.
For the frosting, combine all of the ingredients and beat at medium speed until well blended; increase to high speed and beat until frosting reaches spreading consistency. Carefully spread the frosting over marshmallows but don't fret if you draw a bit of the marshmallow into the chocolate frosting. It's fine! Cool and cut into squares.
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I have discovered that Mississippi Mud Bars (or just plain ole brownies for that mater) are amazingly enhanced with a bit of peanut butter smeared on top of a square. Try it!
Posted by Mary on August 18, 2009Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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