Friday, December 9, 2011

The Rosiethon. Day 1 Of Rosie's Christmas Baking. Cookie #5: Mississippi Mud Bars. But Not Exactly.

Mississippi Mud Bars, the fifth item on Day 1 of The Rosiethon.
Mississippi 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
1 4 oz. bar Ghirardelli Semi-Sweet Chocolate Baking Bar, chopped and divided
 1 4 oz bar Ghirardelli White Chocolate Baking Bar, chopped and divided
 1 cup pecans
 I substituted Ghirardelli Semi-Sweet chips for the dark chocolate.
 And I didn't have Ghirardelli for the white chocolate. I had Nestle's.
 Heat oven to 350 degrees.
 Beat butter, brown sugar, egg, and vanilla until light and fluffy.
Mix in flour, baking soda, and salt.
Stir in 1/2 of the semi-sweet chocolate,
 1/2 the white chocolate, and 1/2 the pecans.
 Spread mixture evenly in greased, foil-lined 9" square pan.
 Bake about 13 minutes, until toothpick comes out almost clean
. While still hot, sprinkle with remaining chocolates
and cover with foil.
 Let stand about 5 minutes or until chocolate is melted.
 Then swirl chocolates together to marbleize.
 Cool in pan until firm, then cut into bars.
In a large bowl, beat butter and brown sugar ...

Beat in egg ...
... and vanilla.
Mix in flour, baking soda, and salt.
Add in half the white chocolate.
Add in half the dark chocolate.
Add in half the nuts.
Turn batter into prepared pan.
Using a plastic sheet over the batter, spread evenly in the pan.
I like my mini rolling pins. They come in handy for jobs like this.
Ready for the oven.
Bake anywhere from 12 to 15 minutes, depending on your oven. You want some crumb on your tester.
While the base is still hot, sprinkle on remaining chocolates and cover for the chocolates to melt.
And here comes the "But Not Exactly" part. The semi-sweet chocolate chips melted just fine. However, the white Nestle's chocolate didn't. I picked the white pieces off, went and got my last bar of white Nestle's chocolate, put it in a double boiler, and it just sat there. It didn't melt. It seized up. Sometimes that happens. So I have no marblization since I have no viable white chocolate. My bad. Sprinkle pecans over top. Cool and cut into squares.
You'd still eat these even without the chocolate swirlies on top, wouldn't you?

No comments: