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Mississippi Mud Bars

The recipe for this decadent gift from the chocolate gods hails from the latest cookbook in my collection, Dessert for Two. This bible of small-batch dessert baking—recipes that yield desserts for two or a few, instead of eight to 10—has been in my possession only a few short weeks, and I’ve already splattered its pages with butter. For a cookbook, I can imagine no higher praise.

First, I appreciate Dessert for Two as a resource to bake desserts that are more appropriately sized for our household of two, especially since only of us (ahem, moi) has a serious sweet tooth. I am also smitten with its appetite-inducing photography and the exciting range of dessert options—from cheesecakes to meringues to oatmeal cream pies, this book truly offers something for everyone. Finally, Dessert for Two feels alive, thanks to the personal stories and creativity of its author, Christina.

Christina and I became “blog friends” at some point in 2013 when I emailed her because, “OMG! Your wedding colors are the same as MY wedding colors! Don’t you just LOVE coral? And you love whiskey? I love whiskey. We should be friends!”

For whatever strange reason, instead of blocking my email address and taking out a retraining order against me, Christina sent me a super sweet response. I owe one of my dearest friendships—in both the blog world and the real world—to a shade of pink and booze.

Ingredients
FOR THE BARS:

  •  4 tablespoons unsalted butter — (1/2 stick)
  •  1/2 cup granulated sugar — plus 1 tablespoon
  •  1/4 cup unsweetened cocoa powder — plus 2 tablespoons
  •  1/4 teaspoon salt
  •  1/2 teaspoon vanilla extract
  •  1 large egg
  •  1/4 cup all-purpose flour
  •  1/4 cup chocolate chips
  •  1 cup mini marshmallows

FOR THE FROSTING:

  •  3 tablespoons unsalted butter — melted
  •  2 tablespoons unsweetened cocoa powder
  •  1/2 cup powdered sugar
  •  1 tablespoon milk
  •  1/4 teaspoon vanilla extract

Instructions

  1. TO MAKE THE BARS: Preheat the oven to 325°F, and line a 9x5x3-inch loaf pan with parchment paper.
  2. In a medium-size, microwave-safe bowl, combine the butter, sugar, and cocoa powder. Microwave on high for 30 seconds. Stir the mixture very well, and then microwave for another 30 seconds. Carefully remove the bowl from the microwave.
  3. ……………………………………….

for full instruction please see : www.wellplated.com


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