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We had a little extra time at the airport before boarding our plane. The cafe we wandered into had only one Mississippi Mud Cupcake displayed in their cabinet – which of course both of the boys wanted. We tossed a coin, inevitably causing disappointment and requiring one child to choose a different treat.
I made these Mississippi Mud Bars once we were home and settled in, making sure there was more than enough for everyone.


1/2 cup butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
1 egg
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces semi-sweet chocolate, chopped
4 ounces white chocolate, chopped
1/2 cup milk chocolate chips

Heat oven to 350F.
In a large bowl, beat butter, sugar, egg and vanilla until light and fluffy. Mix in flour, baking soda and salt. Stir in the semi-sweet and white chocolate, and spread in a greased, foil-lined baking dish.
Bake for 20 to 25 minutes or until a toothpick inserted in the middle, comes out almost clean.
Sprinkle with milk chocolate chips, let stand 5 minutes or until chocolate is melted then spread over the bar (mine didn’t melt very well, so you may want to try a different chocolate).
Cool in pan until firm.

Recipe adapted from Ghirardelli