Mississippi Mud Bars

Rich chocolate bars, marshmallows and sour cream fudge frosting! ...MORE + LESS -

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

Hide Images

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.