Saturday, March 20, 2010
Mississippi Mud Bars
Boy, are these ever good!
Adapted from A Passion For Baking
2 cups sugar
3/4 cup butter, cut into chunks
4 large eggs
2 tsp vanilla
1 1/2 cups flour
1/3 cup cocoa pwd, measured and then sifted
3/4 tsp baking pwd
pinch baking soda
1/8 tsp salt
1/2 cup semi sweet chocolate chips
1 (7-oz) jar marshmallow creme
Mississippi Mud Icing
3 cups pwd sugar
1/2 cup butter, softened
1 tsp vanilla
1/2 cup cocoa pwd, measured and then sifted
1/2 cup evaporated milk
Preheat oven to 350 degrees. Generously spray an 11 x 7" pan with non-stick cooking spray and then place the baking pan on a parchment paper-lined baking sheet.
Cream the sugar and butter until well blended. Add the eggs one at a time, blending well after each addition. When you add the last egg, add the vanilla as well. In a separate bowl, combine the flour, cocoa pwd, baking pwd, baking soda and salt. Blend well. Stir into the creamed mixture, just until blended. Fold in the chocolate chips and blend briefly. Spoon into the prepared pan.
Bake on the baking sheet at 350 degrees until firm to the touch, about 25-30 minutes. Remove from the oven and spread the marshmallow creme over the hot bars and refrigerate, uncovered, for at least 3 hours.
For the Icing
Cream all of the ingredients together until stiff and glossy. Using an off-set spatula, spread the icing on the chilled, uncut bars. You may need to dip the spatula in hot water, to spread the icing evenly. Chill briefly so the icing can set up. Cut into bars.