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Mississippi Mud Bars Recipe

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This recipe for Mississippi Mud Bars is from Here's Lovin' From My Oven to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:

2 (6-oz.) packages fudge brownie mix for batter
1 c. chopped pecans (walnuts may be substituted)
1 (10.5 oz) bag mini marshmallows

Chocolate Frosting:

½ c. butter
⅓ c. milk
6 T. unsweetened cocoa (I use Hershey's Special Dark)
1 lb. powdered sugar
1 tsp. vanilla
Directions:
Directions:
Spread nuts evenly on a baking sheet & bake at 350º for 8 to 10 minutes, until toasted.

Prepare brownie mix according to package directions; pour batter
into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350°for 25
minutes.

Remove from oven, and top with marshmallows; bake 8
to 10 more minutes or until golden brown.

Drizzle warm cake with chocolate frosting.
Sprinkle evenly with toasted nuts.

Chocolate Frosting:

Cook butter, milk, and cocoa over medium heat, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat and beat in powdered sugar and vanilla with an electric mixer at medium speed until smooth.
Personal Notes:
Personal Notes:
Caramel-Peanut Mississippi Mud Cake:

Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup
bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.

 

 

 

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