Sunday, 18 May 2014

Mississippi Mud Bars


1/3 cup (75 mL) butter or margarine
5 oz (5 squares) unsweetened baking chocolate
3/4 cup (175 mL) Bisquick* mix
3/4 cup plus 2 tbsp (175 mL plus 30 mL) granulated sugar
2 tsp (10 mL) vanilla
2 eggs
1 1/2 cups (375 mL) miniature marshmallows
1 tbsp (15 mL) butter or margarine
2/3 cup (175 mL) sour cream
1 1/3 cups (325 mL) icing sugar


  • 1
    Heat oven to 350°F. Grease and flour 9-inch square pan. In 1 1/2-quart saucepan, melt 1/3 cup butter and 2 1/2 ounces of the chocolate over low heat, stirring frequently. Cool slightly, about 15 minutes.
  • 2
    In medium bowl, beat chocolate mixture, Bisquick mix, granulated sugar, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 1 minute. Spread batter in pan.
  • 3
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Cover; let stand about 5 minutes or until marshmallows soften. Uncover; cool completely, about 1 hour.
  • 4
    In 1 1/2-quart saucepan, melt remaining 2 1/2 ounces chocolate and 1 tablespoon butter; cool slightly. Stir in sour cream and icing sugar until smooth. Spread over marshmallow layer. Cover; refrigerate at least 2 hours or until firm. For bars, cut into 6 rows by 6 rows. Store in refrigerator.

 Tip:  If using baking chocolate sold in 8 wrapped squares, each square is equal to 1 oz.
 Special Touch:  Cut bars into 1-inch squares for an indulgent 2-bite dessert.


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