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Category: Bars
Prep Time: Cook Time: Total Time:
Cooking Spray
1/2 cup unsalted butter, softened
1 cup sugar
3/4 tsp vanilla extract
2 eggs
3/4 cup flour
2 tbsp unsweetened cocoa powder
1/2 tsp salt
1/2 cup extra crunchy peanut butter
1 1/2 tsp vegetable oil
3/4 cup semi-sweet chocolate chips
2 cups miniature marshmallows
1/2 cup chopped toasted pecan pieces
Frosting
2 cups confectioners sugar
1/8 tsp salt
1/4 cup unsalted butter
2 tbsp unsweetened cocoa powder
1/4 cup plus 2 tbsp milk
1/4 tsp vanilla extract
Preheat oven to 350. Line an 8 inch square baking pan with parchment or greased foil.
In a large bowl, beat together butter, sugar and vanilla. Add eggs one by one. Combine flour, cocoa powder and salt and stir into batter. Spread batter across bottom of prepared pan. Sprinkle top with chocolate chips. Bake for 20-22 minutes.
Meanwhile, combine peanut butter and oil in a microwave-safe bowl or measuring cup. Microwave on high for about 20 seconds to soften. Pour peanut butter mixture over hot cake. Sprinkle peanut butter covered cake with marshmallows and return to oven to bake for 3 more minutes or until marshmallows puff. Sprinkle puffed marshmallows with toasted pecans.
Place confectioners sugar into a large mixing bowl. Add salt. In a small saucepan, melt butter over medium heat. Stir in cocoa powder and 1/4 cup of the milk and heat just until mixture begins to boil. Pour hot mixture into sugar. Beat on high speed of electric mixer until smooth and glossy. If frosting is not pourable, add remaining milk. Beat in vanilla. Pour over puffed up marshmallows. Let cool completely for 1 hour. Cut into squares. Makes 12
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MISSISSIPPI MUD BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Cooking Spray
1/2 cup unsalted butter, softened
1 cup sugar
3/4 tsp vanilla extract
2 eggs
3/4 cup flour
2 tbsp unsweetened cocoa powder
1/2 tsp salt
1/2 cup extra crunchy peanut butter
1 1/2 tsp vegetable oil
3/4 cup semi-sweet chocolate chips
2 cups miniature marshmallows
1/2 cup chopped toasted pecan pieces
Frosting
2 cups confectioners sugar
1/8 tsp salt
1/4 cup unsalted butter
2 tbsp unsweetened cocoa powder
1/4 cup plus 2 tbsp milk
1/4 tsp vanilla extract
Preheat oven to 350. Line an 8 inch square baking pan with parchment or greased foil.
In a large bowl, beat together butter, sugar and vanilla. Add eggs one by one. Combine flour, cocoa powder and salt and stir into batter. Spread batter across bottom of prepared pan. Sprinkle top with chocolate chips. Bake for 20-22 minutes.
Meanwhile, combine peanut butter and oil in a microwave-safe bowl or measuring cup. Microwave on high for about 20 seconds to soften. Pour peanut butter mixture over hot cake. Sprinkle peanut butter covered cake with marshmallows and return to oven to bake for 3 more minutes or until marshmallows puff. Sprinkle puffed marshmallows with toasted pecans.
Place confectioners sugar into a large mixing bowl. Add salt. In a small saucepan, melt butter over medium heat. Stir in cocoa powder and 1/4 cup of the milk and heat just until mixture begins to boil. Pour hot mixture into sugar. Beat on high speed of electric mixer until smooth and glossy. If frosting is not pourable, add remaining milk. Beat in vanilla. Pour over puffed up marshmallows. Let cool completely for 1 hour. Cut into squares. Makes 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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