Mississippi Mud Bars

Wednesday, July 20, 2011

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Smooth chocolately moist bar topped with roasted marshmallows, toasted pecans and chocolate sauce…
Who wants to make their butt bigger??
I DO!! I DO!!
I finally got the camera back.. only after a month of nagging and complaining… I wonder if I nagged about the kitchen sink like that it would happen too..
Nagging takes energy.. after the first round of would you? Could you? Why didn’t you? It is so much easier to do it myself..or let it go and pretend it isn’t broken or missing or about to fall off the roof…
But back to back fat makers…
It doesn’t take a lot to make these.. just a little time
 Here we have …

Cocoa, eggs, sugar, salt, vanilla, powdered sugar, mini marshmallows and pecans.. flour was forgotten.. like the diet I was going to start this week.

Mix your sugar, butter and vanilla  Add eggs one at a time

Until all are incorporated

In med size bowl add your flour, cocoa and salt
Add to buttereggvanillasugar mixture and beat well..

In a 9x13 pan line with foil that you butter or spray well.. don’t forget the sides like I did so your marshmallows don’t stick

Spread batter into pan and bake for 30 mins @ 350

Forget to take a picture before you put pan back in oven with your marshmallows on top..

Just give me a spoon and I will take it from here… let it bake for about 3 to 5 mins.. you want your marshmallows to be puffed up

Add your toasted pecans ( lazy? why yes I am!! I just haphazardly chopped the pecans if you’re a perfectionist with those things have at it.. and then I will hand you all my kids and see if you continue to make everything perfect) somewhere there is a picture of the pecans on the marshmallows.. but I just blame everything on the formentioned kids and carry on.

Now lets make the chocolate sauce..  powdered sugar and salt

Melt butter

Add cocoa and milk

Bring to a boil and then add to powdered sugar

Beat on high speed and then drizzle over pecans
Shove in fridge for a few hours so it can set up then cut into bars and try not to eat them all in one sitting..


Mississippi Mud Bars


  • 1 1/2 cups All-purpose Flour

  • 4 Tablespoons Unsweetened Cocoa Powder

  • 1 teaspoons Salt

  • 1 cup Butter

  • 1 1/2 cup White Sugar

  • 1 teaspoons Pure Vanilla Extract

  • 4 Large Eggs


  • 4 cup Mini Marshmallows

  • 1 1/2 cup Chopped And Toasted Pecans

  • Glaze:

  • 2 cup Confectioner's Sugar

  • ⅛ teaspoon Salt

  • 4 Tablespoon Butter

  • 2 Tablespoon Unsweetened Cocoa Powder

  • ¼ cup Milk

  • ¼ teaspoon Pure Vanilla Extract

  • Preheat oven to 350 degrees F. Line an 13x9  baking pan with  foil.  spray it with cooking spray.
    In medium bowl, combine flour,cocoa powder, and salt. Set aside.
    In large mixing bowl, beat together butter, sugar, and vanilla until creamy. Add the eggs one at a time. Stir dry ingredients into batter. Pour batter into prepared pan and spread evenly. Bake in preheated oven for 25-30 minutes.
    When brownie layer is done baking, Sprinkle the brownies with marshmallows. Return to oven to bake for 3 more minutes, or until the marshmallows puff. Remove from oven and sprinkle puffed marshmallows with toasted pecans.
    To make frosting, combine confectioners sugar and salt. In small saucepan,  butter over medium heat. When butter is melted, add the cocoa powder and milk and heat until the mixture begins to boil. Pour this mixture into confectioners sugar/salt mixture and beat on high speed with an electric mixer until smooth and glossy. If frosting is not pourable at this point, add  2 Tablespoons of milk, then pour evenly over puffed marshmallows and pecans.
    Let cool completely in refrigerator for 1-2 hours. Cut into squares and enjoy!


    eternity said...

    oh those look so yummy!

    Jessica said...

    they ARE!! Thanks Sarah, we really enjoyed them!

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