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irresistible "mud bars" by freda

★★★★☆ 51
a recipe by
FREDA GABLE
Vanc. (born in Savannah, Ga), WA

OOOH GOOEY-GOOD STUFF. YOU LOVE Chocolate,U-R Gonna Love These. you love Brownies you'll love these. "IRRESTABLE"! They don't last anytime at all. You can sprinkle with chopped nuts on top for presentation and Our Lovers of Nuts. We all have Imaginations, Use Yours, add your Own topping ideas, over the frosting, Coconut, Nuts, Chocolate Sprinkles, mini choc chips, mini m&m's. etc. I have used the Hershey's Cocoa Pdr in these if I don't have the bar type Chocolate. But the Bar is Much richer taste. Note; these are Not Difficult to Make. I had to Edit due to so many Questions. So Hope this all helps and is self Explanitory.

Blue Ribbon Recipe

So sweet... so chocolaty... Yum! The melted marshmallow is a terrific touch - one that really turns this into a memorable dessert.

— The Test Kitchen @kitchencrew
★★★★☆ 51
serves Makes 24- 36 *BITE SIZE* bars
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For irresistible "mud bars" by freda

  • 1/3 cup
    butter only, please
  • 5 oz
    block baking milk chocolate, melted, ( reserve 2.5 oz goes into the frosting) ( note; unable to find bakers choc you can sub mini semi sweet , or milk choc chips) use approx 1/2 c. or more to your taste test.
  • 1 c
    bisquick mix
  • 3/4 c
    granulated sugar
  • 1 Tbsp
    vanilla extract
  • 2
    eggs
  • 1 1/2 c
    marshmallows, mini (i use lots, i cover the bars)( note: no mini marshmallows, tip, use regular cut into small pcs with scissors.
  • FROSTING
  • 1 Tbsp
    real butter, please (for frosting)
  • 1/2 to 3/4 c
    sour cream use the taste test.
  • 1 1/3 c
    powdered sugar
  • the remaining baking choc bar 2.5 oz is added to this butter in the frosting. note: (if no baking choc. you can sub mini semi sweet choc chips)

How To Make irresistible "mud bars" by freda

  • 1
    Please, READ ENTIRE recipe before Starting. Heat Oven to 350. Grease and Flour 9" Square pan Set out & measure all Ingredients before starting your recipe.
  • 2
    In 2 qt saucepan, Melt butter 1/3 c. with *2 1/2 oz choc. over low heat, only til melted, stir frequently. set aside. set aside to cool. (use only 1/2 the Chocolate bar) NOTE:use 1/2 in the Frosting 1/2 in the bar batter. (See Notes in ingredients if You have no Baking Choc Bars)
  • 3
    In a Medium bowl; Add Bisquick, Sugar,Vanilla, Eggs with the Chocolate. Blend By Hand, or with electric mixer on low only about 30 seconds, Just til Blended. Yhen Beat on Med. for 1 more minute. . . no more. "DO NOT OVER BEAT". (If you overbeat, Your bars will not Rise as high.)
  • 4
    Spread batter in Greased and Floured pan. (Batter is on the thick side)
  • 5
    Bake: 20-25 minutes or til toothpick incerted in the center comes out clean. Remove from oven.
  • Making a Double Batch of these Mud Bars for our Local Newpaper, the COLUMBIAN NEWSPAPER, in Vancouver, Wa. 
They have requested these bars along with an interview. A wonderful Reward for all the efforts of baking, cooking, and sharing of our labors.
    6
    IMMEDIATELY: Sprinkle with Marshmallows. Cover this and let stand till marshmallows are softened. @ Slightly Melted stage, Cool completely, (just about 1 hr.)
  • These Mud Bars Frosted and ready for the Refer to Cool. This is the OOOY GOOY PART.
Remember to Cut these into *BIT SIZE* bars for 36 bars. . .
    7
    Frosting: In a 2 qt. saucepan, Melt the remaining 2 1/2 oz of Chocolate with 1 TBS butter, cool to warm stage. Stir in Sourcream, & Pdr sugar, beat till smooth. SPREAD: over the Marshmallows evenly, Place in Refer to chill, (ONLY for easier Cutting.) Cut into bars. Cut Usually 6X6 = makes 36 *BITE SIZE* Bars
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