Muddy River Mocha Bars

Muddy River Mocha Bars

Recipe from the Thermador Taste of America Cookbook

Lorie, a frequent cooking contest competitor, named these triple-layer chocolate-pecan-marshmallow-coffee bars after the popular Mississippi Mud Cake, which is named after the muddy-looking Mississippi River.

Submitted by:
Lorie Roach

Makes 36

Bottom Layer
Nonstick vegetable oil spray
1 cup semisweet chocolate chips
½ cup (1 stick) butter
¼ cup warm water
1 tablespoon instant coffee
3 large eggs
1 cup (firmly packed) golden brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
⅔ cup all purpose flour

Middle Layer
2 7-ounce jars marshmallow creme
1½ cups finely crushed chocolate sandwich
cookies or wafer cookies

Top Layer
¼ cup whole milk
1 tablespoon instant coffee
½ cup (1 stick) butter
3 tablespoons cocoa powder
1 teaspoon vanilla extract
3 cups powdered sugar
1 cup chopped pecans
Additional cocoa powder (for dusting)

For bottom layer: Preheat oven to 350°F. Spray
9x9-inch baking pan with nonstick spray. Combine
chocolate chips and butter in heavy small saucepan
over very low heat; stir until melted. Cool 10 minutes.
Pour 1/4 cup warm water into large bowl. Add
coffee and stir to dissolve. Add eggs, brown sugar,
vanilla, and salt to coffee mixture and whisk until
smooth. Blend in cooled chocolate mixture. Stir in
flour, mixing well. Pour into prepared pan. Bake
until puffed at edges and toothpick inserted into
center comes out with moist crumbs attached,
about 30 minutes.

For middle layer: Combine marshmallow creme and
crushed cookies in bowl; stir to blend. Drop by even
spoonfuls over warm bottom layer.
For top layer: Place milk in heavy medium saucepan
over medium heat. Add coffee and stir to dissolve.
Stir in butter and cocoa. Increase heat and bring to
boil, stirring often. Remove from heat; mix in vanilla.
Add powdered sugar and stir until smooth. Stir in
pecans. Spoon warm mixture evenly over middle
layer. Dust with cocoa powder. Refrigerate at least
2 hours before cutting into bars. (Can be prepared
up to 3 days ahead. Store in airtight container.)

Serve with coffee, tea, milk, hot chocolate, or juice.

Thermador Recipe - Muddy River Mocha Bars