Side Pannel
Mississippi Mud Bars
Mississippi Mud Bars
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Chocolate
Ingredients List
- 2 c Flour
- 2 1/2 c Sugar
- 1 ts Baking soda
- 1/2 ts Salt
- 1 c Unsalted butter
- 1 1/2 c Milk
- 3/4 c Unsweetened cocoa
- 2 lg Eggs;, room temperature
- 2 ts Vanilla extract
- 1 1/2 c Pecan halves;, toasted
Directions
BITTERSWEET CHOCOLATE GLAZE
6 tb Heavy cream
6 tb Dark corn syrup
8 oz Bittersweet chocolate;,
-chopped
Preheat oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1 inch
jelly-roll pan Sift the flour into a large bowl. Add the sugar, baking soda
and salt, and stir to combine. In a heavy saucepan over medium-high heat,
combine the butter, milk and cocoa. Bring to a boil, whisking frequently
until the butter melts. Add the cocoa mixture to the flour mixture,
whisking until combined. Add the eggs and vanilla extract and whisk until
well blended. Pour the batter into the prepared pan. Bake until a toothpick
inserted into the center comes out clean, about 15 minutes. Place on a rack
and cool completely in the pan. Meanwhile, leave the oven set at 350
degrees. Spread the pecan halves on a baking sheet and place in the oven
until toasted and fragrant, about 10 minutes. Let cool. To make glaze: In a
medium-sized heavy saucepan over medium heat, combine the cream and corn
syrup. Bring to a simmer, then, reduce the heat to low. Add the chocolate
and whisk until melted and smooth, about 1 minute. Remove from heat and let
stand until lukewarm, about 10 minutes. The glaze should be thick but still
pourable. Arrange the toasted pecans evenly over the top of the cake. Then
spoon the glaze over the top, covering completely. Let stand at room
temperature until the glaze sets, about 3 hours. Cut into squares. NOTES
: I have also chopped the pecans and sprinkled over the glaze. It is
really important to toast the paeansit makes a huge difference.
6 tb Heavy cream
6 tb Dark corn syrup
8 oz Bittersweet chocolate;,
-chopped
Preheat oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1 inch
jelly-roll pan Sift the flour into a large bowl. Add the sugar, baking soda
and salt, and stir to combine. In a heavy saucepan over medium-high heat,
combine the butter, milk and cocoa. Bring to a boil, whisking frequently
until the butter melts. Add the cocoa mixture to the flour mixture,
whisking until combined. Add the eggs and vanilla extract and whisk until
well blended. Pour the batter into the prepared pan. Bake until a toothpick
inserted into the center comes out clean, about 15 minutes. Place on a rack
and cool completely in the pan. Meanwhile, leave the oven set at 350
degrees. Spread the pecan halves on a baking sheet and place in the oven
until toasted and fragrant, about 10 minutes. Let cool. To make glaze: In a
medium-sized heavy saucepan over medium heat, combine the cream and corn
syrup. Bring to a simmer, then, reduce the heat to low. Add the chocolate
and whisk until melted and smooth, about 1 minute. Remove from heat and let
stand until lukewarm, about 10 minutes. The glaze should be thick but still
pourable. Arrange the toasted pecans evenly over the top of the cake. Then
spoon the glaze over the top, covering completely. Let stand at room
temperature until the glaze sets, about 3 hours. Cut into squares. NOTES
: I have also chopped the pecans and sprinkled over the glaze. It is
really important to toast the paeansit makes a huge difference.
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