Wednesday, May 25, 2011

Toasted Marshmallow Mississippi Mud

3/4 c. all-purpose flour
1/4 tsp. salt
8 Tbsp. unsalted butter
1/4 c. unsweetened baking cocoa
3/4 c. sugar
1 tsp. vanilla
2 large eggs, slightly beaten
3/4 c. coarsely chopped pecans
1 c. mini-marshmallows


3 Tbsp. unsalted butter
3 Tbsp. unsweetened baking cocoa
2-3 Tbsp. heavy cream or evaporated milk
1 tsp. vanilla
1-1 1/3 c. sifted powdered sugar

With the rack in the center position, preheat the oven to 350*. Gloss an 8x8 inch pan with baking spray. Using a towel, remove the foam and spread the spray evenly over the pan.

Combine the flour with the salt and set aside.

In a small saucepan over low heat, melt the butter. Add the cocoa and stir until smooth. Remove the pan from the heat and stir in the sugar, vanilla, and eggs until the mixture is well combined. Add the flour and salt and stir until mixed. It will be thick and gooey.

Scrape the batter into prepared pan. Strew chopped pecans over the top and from edge to edge. Bake 23-25 minutes, or until tester comes out clean.

Increase oven temp to 400*. Strew marshmallows on top of the hot cake from edge to edge. return the cake to the oven for 3 minutes, or until the marshmallows are golden. Remove the cake from the oven and place on a wire rack.

Meanwhile, prepare the frosting. In a small saucepan over low heat, melt the butter. Whisk in the cocoa and the minimum quantity of cream or milk, stirring until smooth. Remove the pan from the heat and whisk in 1 cup of powdered sugar and vanilla, stirring until smooth and shiny, adding more sugar if necessary. Pour slowly over the hot cake from edge to edge and covering the marshmallows.

Cool the Mud completely in the pan on a wire rack. When completely cooled, cover with foil and let it sit overnight. Cut into bars the next day.

Makes 12 large or 16 medium bars.

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