"Mississippi Mud", for some reason, always means rich and yummy!

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Name: Mississippi Mud Bars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36
Cuisine: American
Ingredients: 1/2 cup margarine or butter; 3/4 cup brown sugar firmly packed; 1 egg; 1 teaspoon vanilla; 1 cup flour; 1/2 teaspoon salt; 1 8 oz. pkg. semi-sweet chocolate chopped, divided; 1 6 square pkg. premium white chocolate chopped, divided; 1 cup walnuts divided

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INGREDIENTS

1/2 cup margarine or butter
3/4 cup brown sugar ; firmly packed
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1 8 oz. pkg. semi-sweet chocolate ; chopped, divided
1 6 square pkg. premium white chocolate ; chopped, divided
1 cup walnuts ; divided

Servings

INSTRUCTIONS

Heat oven to 350-degrees.

Beat margarine, sugar, egg and vanilla until light and fluffy. Mix in flour, baking soda and salt. Stir in 1/2 of the semi-sweet and white chocolates and 1/2 cup of the walnuts. Spread in greased foil-lined 9-inch square baking pan.

Bake 25 mintues or until toothpick inserted in center comes out almost clean. Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining 1/2 cup walnuts. Cool in pan until chocolate is firm. Cut into bars.

NOTES

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Nutrition

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Serving Size: 1 Serving (24g)
Recipe Makes: 36 Servings

Calories: 118
Calories from Fat: 65 (55%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 2.8g
Cholesterol 5.9mg		2 %
Sodium 44.1mg		2 %
Potassium 39mg		1 %
Total Carbohydrate 12.6g		4 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 12.3g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 118

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