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Cook'n with Betty Crocker 
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Mississippi Mud Bars |
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Print this Recipe 1/3 cup plus 1 tbsp margarine or butter 5 squares (1 ounce each) unsweetened baking chocolate 3/4 cup Bisquick® Original or 2/3 cup Bisquick Reduced Fat Baking mix 3/4 cup plus 2 tbsp granulated sugar 2 eggs 2 teaspoons vanilla extract 1 1/2 cups miniature marshmallows 2/3 cup sour cream 1 1/2 cups powdered sugar Heat oven to 350°. Grease and flour square pan, 9x9x2 inches. Melt 1/3 cup of the margarine and 2 1/2 squares of the chocolate in 1 1/2-quart saucepan over low heat, stirring frequently; cool. Beat chocolate mixture, baking mix, granulated sugar, eggs and vanilla in medium bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 1 minute. Spread in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with marshmallows. Cover and let stand 5 minutes or until marshmallows soften. Uncover; cool completely. Melt remaining 2 1/2 squares chocolate and 1 tablespoon margarine; cool slightly. Stir in sour cream and powdered sugar until smooth. Spread over marshmallow layer. Cover and refrigerate at least 2 hours or until firm. Store in refrigerator; bring to room temperature before serving. Cut into 2x1-inch bars. 1 bar: Calories 115 (Calories from Fat 55); Fat 6g (Saturated 3g); Cholesterol 15mg; Sodium 65mg; Carbohydrate 14g (Dietary Fiber 0g); Protein 1g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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