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.
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.
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 =-.
I have not been able to found the mud pies , bars , and cakes recipes since i left La. and have been wanting them this was great to get up and found this and wouldn’t you know i will be making them all this week and putting them away til thankgiving so again thank you very much.
Tried your Mississippi mud bars,turned out excellent.http://www.sailajakitchen.com/2010/12/mississippi-mud-bars.html
Thanks for the great recipe.
I’m so glad you enjoyed them, Sailaja!