I had no idea what a Mississippi Mud Bar was. But I wanted one.
As you can tell from the photos this was an over-the-top, incredible treat. It turns out that Mississippi Mud Bars, as defined by Ghirardelli in a recipe inside their semi-sweet chocolate baking bar wrapper, are comprised of a chocolate-white chocolate chunk and walnut cookie base with more melted chocolate, white chocolate and walnuts sprinkled on top. I imagine they’re a riff on the Mississippi Mud Pie which, according to Wikipedia, “contains a gooey chocolate filling on top of a crumbly chocolate crust.”
Would you believe me if I told you my husband and I actually thought these tasted light?
It must be all the butter and sugar that gives them that melt-in-your mouth texture. I thought they’d be dense and fudgy, like brownies, but they’re definitely more like cookie bars. The toughest part is waiting for them to cool so you can cut them. I must have circled back to that pan a hundred times in anticipation.
Cooking On the Side
Mississippi Mud Bars
From inside the Ghirardelli Semi-Sweet Chocolate Baking Bar wrapper
Serves 10-12
INGREDIENTS:
1/2 cup butter or margarine, softened
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 bar (4 oz.) semi-sweet chocolate, chopped and divided
1 bar (4 oz.) white chocolate, chopped and divided
1 cup walnuts, chopped and divided
DIRECTIONS:
Preheat oven to 350°F.
Beat butter, sugar, egg and vanilla until light and fluffy. Mix in flour, baking soda and salt. Stir in half of the semi-sweet and white chocolate and 1/2 cup of the walnuts. Spread in greased foil-lined 9″ square baking pan. Bake 12-15 minutes or until toothpick inserted in center comes out almost clean.
Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted.* Swirl chocolates with small knife to marbelize. Sprinkle with remaining 1/2 cup walnuts. Cool in pan until firm, then cut into bars.
* If you substitute white chocolate chips for the chopped white chocolate, as I did, you may need to allow a few minutes longer for the chips to melt.
See the Recipe Index for all the recipes on Cooking On the Side.
It's the recipe collection I didn't realize I had - the recipes printed right on the food packages in my kitchen. It's time for me to finally give them a try, and hopefully I'll find some hidden gems along the way.
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{ 8 comments… read them below or add one }
These bars look amazing!! I’m surprised they had a light taste. They look intense.
Memoria´s last blog ..Colcannon
now that one is a keeper!!!!
dani´s last blog ..#73) Peach Partinis
Wow, these babies are loaded!
I just found your blog and love it! I’ve really enjoyed looking through all your wonderful recipes. I’ll definitely be making these bars, they look amazing!
Brenda´s last blog ..Cookbook of the Month
Ooh, these look amazing!
Karly´s last blog ..Chocolate Peanut Butter Candy Bars
DH made me bookmark these! (He didn’t need to twist my arm…) lol
Pennies on a Platter´s last blog ..Mini Pecan Pie Muffins and a Cookbook Giveaway!
Oh I LOVE it!
Alisa-Foodista´s last blog ..Chef Q&A with Tamara Murphy
Those bars look so good!
Kevin (Closet Cooking)´s last blog ..Baby Artichoke Heart Quinoa Risotto with Shrimp and Meyer Lemon Pesto