Mud bars
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Unsweetened chocolate square cut-up |
| 1½ | Butter or margarine | |
| 3 | Eggs | |
| 1½ | cup | Sugar |
| 1½ | teaspoon | Vanilla extract |
| ¾ | cup | Flour |
| 1 | cup | Walnuts; chopped |
| 1 | cup | Coconut; shredded (optional) |
| 1 | Jars Marshmallow cream | |
| Chocolate mud frosting (recipe below) | ||
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:55 1. Preheat oven to 350 F. In a 2-qt glass bowl, combine chocolate and butter. Heat in microwave on High 1½ to 2 mins, stirring once or twice until smooth. 2. With a fork, beat in eggs, sugar, and vanilla until well blended. Add flour and mix well. Stir in walnuts and coconut. Spread mixture in a well greased 7 x 11-inch baking pan. 3. Bake 25 to 30 mins, until set around edges.
Brownies should be moist in center. Do not overbake. 4. Remove from oven and immediately drop spoonfuls of marshmallow creme all over warm brownies. Let stand 5 mins. Spread marshmallow topping evenly.
Refrigerate until completely cooled, 3 to 4 hours. 5. Spread Chocolate Mud Frosting over marshmallow topping. Refrigerate at least 1 hour, or until set, before cutting into 12 (3 ½ x 2-inch) bars.
Bars can be cut smaller, if desired.
CHOCOLATE MUD FROSTING
¾ cup semisweet chocolate chips 3 Tbs milk ½ tsp vanilla extract 1 Tbs light corn syrup
In a 1- or 2-cup glass measure, heat together chocolate chips and milk in microwave on High 45 to 50 secs, or until chocolate is melted and smooth when stirred. Add vanilla and corn syrup and blend well.
Refrigerate, stirring occasionally, until thickened to frosting consistency.