These were absolutey amazing. Fabulous. Decadent. Outrageously Rich.
Mississippi Mud Bars
Bars:
2 cups sugar
¾ cup unsalted butter, cut into chunks
4 large eggs
2 tsp. pure vanilla extract
1 ½ cups all-purpose flour
1/3 cup cocoa powder, measured and then sifted
¾ tsp. baking powder
Pinch baking soda
1/8 tsp. salt
½ cup chopped walnuts, optional
½ cup semisweet chocolate chips
1 ½ cups sweetened shredded coconut, optional
1 (7 oz.) jar marshmallow cream
Mississippi Mud Icing
3 cups confectioners’ sugar
½ cup unsalted butter, softened
1 tsp. pure vanilla extract
½ cup cocoa powder, measured and then sifted
½ cup evaporated milk
Preheat oven to 350F. Generously spray and 11 X 7 inch pan with non-stick cooking spray and place it on a parchment paper-lined baking sheet.
In a food processor, blend sugar and butter until pasty. Add eggs and vanilla; blend well. Fold in flour, cocoa, baking powder, baking soda, and salt and blend well. Fold in nuts, chocolate chips, and coconut and blend briefly. Spoon into prepared pan.
Bake until set and firm to the touch, 25 to 30 minutes. Spread marshmallow crème on hot cake and refrigerate, uncovered, 3 or more hours. NOTE: These took at least 40 minutes to cook.
For Mississippi Mud Icing, blend all ingredients in a food processor until stiff and glossy. Using a metal spatula, dipped as required into hot water, spread icing on chilled uncut bars. Chill briefly to set icing. Cut into bars. These are messy. It is a good idea to serve them in splayed-out paper liners to hold all the goodey stuff and to keep chocolate from getting all over your hands.
Source: A Passion for Baking, pg.
Mississippi Mud Bars
Bars:
2 cups sugar
¾ cup unsalted butter, cut into chunks
4 large eggs
2 tsp. pure vanilla extract
1 ½ cups all-purpose flour
1/3 cup cocoa powder, measured and then sifted
¾ tsp. baking powder
Pinch baking soda
1/8 tsp. salt
½ cup chopped walnuts, optional
½ cup semisweet chocolate chips
1 ½ cups sweetened shredded coconut, optional
1 (7 oz.) jar marshmallow cream
Mississippi Mud Icing
3 cups confectioners’ sugar
½ cup unsalted butter, softened
1 tsp. pure vanilla extract
½ cup cocoa powder, measured and then sifted
½ cup evaporated milk
Preheat oven to 350F. Generously spray and 11 X 7 inch pan with non-stick cooking spray and place it on a parchment paper-lined baking sheet.
In a food processor, blend sugar and butter until pasty. Add eggs and vanilla; blend well. Fold in flour, cocoa, baking powder, baking soda, and salt and blend well. Fold in nuts, chocolate chips, and coconut and blend briefly. Spoon into prepared pan.
Bake until set and firm to the touch, 25 to 30 minutes. Spread marshmallow crème on hot cake and refrigerate, uncovered, 3 or more hours. NOTE: These took at least 40 minutes to cook.
For Mississippi Mud Icing, blend all ingredients in a food processor until stiff and glossy. Using a metal spatula, dipped as required into hot water, spread icing on chilled uncut bars. Chill briefly to set icing. Cut into bars. These are messy. It is a good idea to serve them in splayed-out paper liners to hold all the goodey stuff and to keep chocolate from getting all over your hands.
Source: A Passion for Baking, pg.