Mom sent this family favorite for you all to enjoy…just wish she could have sent some of the bars too! 🙂
Papa Jim & I like to cook and bake together in the kitchen. Thankfully we were able to have a large kitchen when the children were all home so there is plenty of room for 2 cooks (chefs?) to work at the same time.
Some people collect cook books. We collect recipes. My file is a small plastic tote with mini-file folders. The recipes are cut or copied from magazines, copied from TV Cooking shows, printed from cooking websites along with handwritten ones from my Mom & Jim’s Mom & friends.
We lay them out on the table, check the cupboard for ingredients & make our choice. Today’s choice, Mississippi Mud Bars!
This is an “old” recipe, but satisfies the sweet & the chocolate craving. They freeze well. If you cool, cut & put into a container you can take out as few or as many as you need.
Mississippi Mud Bars
From Nana Shirley’s Kitchen
1 ½ Cup Flour
2 Cup Sugar
1 Cup Oil
1 tsp. Vanilla
1 ½ Cup Chopped Pecans, optional
1 Cup Coconut
Mix together all ingredients. Pour into greased pan (jelly roll size) Bake 20 minutes at 400°. Remove from oven & immediately spread over top a 7 oz jar of Marshmallow Crème. Cool until the marshmallow sets.
Spread with icing:
½ Cup Cocoa
½ Cup Evaporated Milk
½ Cup Butter or Margarine
1 lb. Powdered Sugar