My Name is Mud – I’m a No Bake Treat, Can We Spend Some Time Together?
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
While having a name like mud isn’t the most tantalizing thought when it comes to food, these Mississippi Mud Bars are simple and delicious. So you can call them anything you want as long as they are in my belly! I love anything chocolate, these add in some marshmallow filling for the win! I’d heard of these before but never gotten the chance to enjoy, but I’m a big fan of chocolate and marshmallow. I figured, kind of like s’mores!
I actually made these and took them to a party my friend was having for her new grandson’s arrival. Everyone was raving over them. Don’t judge these little guys by their name – they are unstoppable delicious. The good news is that I made a double batch. That meant I didn’t have to eat too many in front of everyone but I got to go home and have a couple more with a cup of coffee. It was heavenly!
Recipe and photo courtesy of Betty Crocker.
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Quick Tip: Cut these into 1-inch squares for mini bites of deliciousness.