Mississippi Mud Bars Recipes

Steps:

• Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.

Steps:

• Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Steps:

• 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.
• 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.
• 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.
• In 1 1/2-quart saucepan, melt remaining 2 1/2 ounces chocolate and 1 tablespoon butter; cool slightly. Stir in sour cream and powdered 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.

Steps:

• 1. Preheat oven to 350
• 2. Beat butter, sugar, egg and vanilla until light and fluffy.
• 3. Mix in flour, baking soda and salt. stir in 1/2 of semi-sweet, white chocolate and walnuts.
• 4. Spread in to greased foil-lined 9" baking pan.
• 5. Bake 12-15 minutes or until toothpick comes out clean
• 6. Top with remaining chocolate (semi-sweet and white) Cover with foil and let stand 5 minutes or until chocolate melts.
• 7. Swirl chocolate with small knife to marbleize. sprinkle with remaining nuts.
• 8. cool in pan until firm, then cut into bars

Steps:

• 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.
• 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.
• 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.
• In 1 1/2-quart saucepan, melt remaining 2 1/2 ounces chocolate and 1 tablespoon butter; cool slightly. Stir in sour cream and powdered 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.

Steps:

• Preheat oven to 350°F. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
• Beat butter, sugar, egg and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add flour, baking soda and salt; mix well. Stir in half each of the chocolates and walnuts. Spread into prepared pan.
• Bake 25 min. or until toothpick inserted in center comes out almost clean. (Do not overbake.) Remove from oven. Sprinkle with remaining chocolates. Cover with foil. Let stand 5 min. or until chocolates are melted. Cut through chocolates with knife several times for marble effect. Sprinkle with remaining 1/2 cup walnuts. Cool in pan on wire rack. Lift dessert from pan, using foil handles. Cut into 32 bars. Store in tightly covered container at room temperature.

Steps:

• Bring sugar, milk and butter to boil. Boil for 2 minutes and remove from heat.
• Stir in cocoa and vanilla. Stir in remaining ingredients to coat well.
• Drop onto waxed paper by the tablespoonfuls. Cool and enjoy!

Steps:

• 1. Preheat oven to 350 degrees,.
• 2. Place pecans on a baking sheet.
• 3. Place in a 350 degree oven for 4 minutes. Stir and bake another 4 minutes. Remove from oven and set aside.
• 4. In a microwave safe dish, microwave butter and chocolate chips in a large on HIGH 30 seconds. Stir and microwave another 30 seconds. Stir until smooth.
• 5. Combine the chocolate mixture with the sugar, flour, cocoa, eggs, vanilla, and salt. Stir until well combined.
• 6. Pour batter into a greased or parchment lined 15- x 10- x 1-inch jelly-roll pan.
• 7. Bake at 350° for 20 minutes.
• 8. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 4 to 6 minutes or until nice and puffy.
• 9. Remove from oven and sprinkle with pecans.
• 10. In a sauce pan, combine the butter, cocoa, and milk until combined.
• 11. Then cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.
• 12. Beat in powdered sugar and vanilla with an electric mixer until smooth.
• 13. Place frosting in a quart sized freezer bag. Snip the corner with a pair of scissors and pipe over the bars.
• 14. Cut into bars and enjoy. Makes 15 bars.