These delightfully decadent Mississippi mud bars are topped with a creamy chocolate glaze instead of the traditional chocolate frosting.
Mississippi Mud Bars
2015-01-28 02:21:26
Yield: 10 to 12 servings
FOR BARS
- 1 cup butter, melted
- 2 cups sugar
- 1⁄3 cup natural unsweetened cocoa powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 2 cups all-purpose flour
- 2 cups toasted pecans, chopped and divided
- 1 (10.5-ounce) bag miniature marshmallows
FOR GLAZE
- 1⁄2 cup butter
- 1⁄2 cup heavy whipping cream
- 1 cup semisweet chocolate morsels
Instructions
- Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick baking spray with flour. Set aside.
- For bars: In a large bowl, combine melted butter, sugar, cocoa, eggs, vanilla, and salt. Beat at medium speed with an electric mixer until combined. Gradually add flour, beating to combine. Stir in 1 cup pecans. Spread batter evenly in prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 20 to 30 minutes. Top with marshmallows. Return to oven, and bake until marshmallows are lightly browned, 5 to 7 minutes. Let cool 5 minutes.
- For glaze: In a medium saucepan, cook butter and cream over medium heat, stirring until butter melts. Add chocolate, stirring until melted and smooth.
- Sprinkle remaining 1 cup pecans over marshmallows; drizzle with glaze. Let cool completely, and cut into bars.
Taste of the South https://tasteofthesouthmagazine.com/
