Thursday, December 16, 2010

Christmas Baking. Day 7. Cookie #19. Mississippi Mud Bars.

Welcome to my whirlwind world of baking.
Rosie's hangin' in. It's Day 7 of my Rosiethon. And I'm making Mississippi Mud Bars.
Ingredients for Mud Bars: 1 stick unsalted butter, softened 3/4 cup brown sugar, firmly packed 1 tsp vanilla extract 1 large egg 1 cup flour 1/2 tsp baking soda 1/4 tsp salt 4 oz. semisweet chocolate baking bar, chopped and divided in 1/2 4 oz. white chocolate baking bar, chopped and divided in 1/2 1 cup pecans, chopped and divided in 1/2 Beat butter, about 2 minutes, then gradually add sugar, beating, 3 minutes. Add egg, beating, then vanilla. Mix in flour, baking soda, and salt. Stir in half each of semi-sweet and white chocolates and walnut. Butter a 9 inch square pan. Line with foil and butter. Spread batter evenly into pan. Bake at 350 degrees for 12-15 minutes. Sprinkle remaining chocolates onto cake. Cover with foil and let stand 5 minutes. Swirl chocolates to marbleize. Sprinkle with remaining nuts. Chill and cut into bars.
Chop chocolates and divide in half.
Cream butter on medium high for about 2 minutes. Add in brown sugar and beat for about 3 minutes. Add in eggs, one at a time, beating after each addition. You know how I like my action shots.
Vanilla in.
Add in flour.
Add in half semisweet chocolate.
Add in half of white chocolate.
Add in half of pecans.
Mix well.
Spread evenly in prepared pan.
Bake at 350 for 12-15 minutes, until tester comes out almost clean.
Sprinkle with remaining semisweet chocolate ...
... and white chocolate.
Cover with foil for about 5 minutes until chocolate melts.
Swirl melted chocolate.
Sprinkle with remaining nuts.
Cut into squares.

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