Mississippi Mud Bars
Sunnyside Cook
Chocolate decadence with a brownie layer covered with marshmallows and a chocolate frosting
Ingredients
Cookie Base
- 8 tablespoons unsalted butter
- 2 1/2 tablespoons cocoa powder
- 2 eggs
- 1 cup granulated sugar
- 3/4 cup flour
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup roasted pecans chopped
- extra butter for greasing pan
Topping
- 2 cups mini-marshmallows
Frosting
- 8 tablespoons unsalted butter softened to room temperature
- 3 ounces unsweetened chocolate
- 2 teaspoons vanilla extract
- 1 cup confectioner's sugar sifted
Instructions
Cookie Base
- Preheat oven to 350. Grease bottom and sides of 8 X 8 pan with butter.
- Melt the 8 tablespoons of butter with cocoa in a small pan over low heat. Whisk to combine. Set aside to cool slightly.
- Beat the eggs until they're bright yellow. Add the sugar and vanilla and mix well. Add the butter-cocoa mixture and stir to combine.
- Add the flour and the salt and continue stirring until combined. Stir in the pecans. Pour into the greased baking pan.
- Bake for 20-25 minutes, until toothpick inserted into center of cookie base comes out clean.
- Remove from oven.
Topping
- Sprinkle mini-marshmallows on top, distributing evenly. Gently press marshmallows into cookie base. Allow to cool for 5 minutes before putting the frosting on.
Frosting
- While cookie base is baking, prepare frosting.
- Melt chocolate over lowest heat possible in a small pan on top of the stove. (Or use a double boiler to melt the chocolate in a bowl placed over simmering water.) Allow to cool off heat for a few minutes.
- Cream the butter with an electric mixer in a large bowl. Slowly add in the confectioner's sugar and mix well. Mix in the vanilla extract.
- Add the melted chocolate and beat the mixture until it is smooth and shiny.
- Using a large spoon, place dabs of the frosting atop the warm marshmallow-covered base. Carefully spread the frosting to cover the base,trying to not dip into the marshmallows. (I used an offset spatula.)
- Allow to cool. Cut into bars and serve.
Notes
To roast pecans, place them in a single layer in a baking pan and bake at 350 for 7-8 minutes, stirring halfway through. Allow to cool before chopping.
The bars can be served after they have cooled, but we preferred them after they had spent a few hours in the refrigerator. Just cover them tightly after they have cooled and place in the refrigerator.
The cookie portion of this recipe is based on "Heavenly Hash Cake" in Louisiana Entertains and contributed by Amelia K. Levine.
The frosting for this cake is from Richard Sax's Classic Home Desserts.