Mississippi mud bars

For Tia.
she loved the chocolate cupcakes with marshmallow topping!

So now bars for her!

The  thin layer of cake with roasted marshmallows and walnuts makes the bar crisp and crunchy!

Ingredients:
Melted butter- 1/2 slab ( 50 gms ) margarine + 1/2  slab ( 50 gms ) salted butter ( if margarine is not available you can use butter ),
Sugar - 1 cup,
Unsweetened cocoa pwd- 1/4 cup,
Egg -2 ( lightly beaten ),
Vanilla essence - 1/2 tsp,
All purpose flour or maida - 1/2 cup and 1/4 cup ( sifted ),
Walnuts ( roasted )- 1 cup ( chopped ),
Marshmallows - 1 pkt - 150 gms.

Ingredients for chocolate frosting:
Icing sugar - 225 gms,
Milk - 1/4 cup or 4 tbsp,
Butter ( melted )- 4 tbsp,
Cocoa pwd - 2 and 1/2 tbsp.

Note : Since mini marshmallows were not available,I have used big ones and then cut them into small sizes with kitchen scissors.

Method :

Grease your jelly roll pan or tray with butter- sides and bottom (  tray size approx 13x8 - medium size )
Pre heat oven to 350 F or 180 C
Whisk together melted butter and sugar in a bowl.

Add sifted cocoa pwd,lightly beaten egg,1/2 tsp of vanilla essence.

Whisk together so that it is evenly mixed.
Remove the wire whisk and add the flour and chopped roasted walnuts.

With a spatula,fold in the flour and walnuts lightly.

On a greased tray ,pour the batter and with a spoon or knife evenly spread it.

Since it is tray the thickness of the cake will be thin.
Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.

Remove from oven and evenly spread the marshmallows on the top of the cake.

Bake for another 5 to 7 minutes to lightly roast the marshmallows.
Once the marshmallows are lightly roasted ,remove from oven.

Drizzle the chocolate frosting over the marshmallows as you take out the tray.
Leave it to cool completely on wire rack.

Once cool,keep in the fridge for 2 hours to firm up for cutting.

Run a knife around the edges and make 5 vertical and 3 horizontal cuts.

Insert a flat broad knife under the cake and take out one square and then it will be easy to take out the rest.

Enjoy the bars fresh and the rest can be kept in the fridge.

Chocolate frosting:
Beat the icing sugar,melted butter,cocoa pwd and milk  together with a beater for 3 to 4 minutes to make it smooth and shinny.

You can add more milk and butter if the batter is stiff.

Sweetness of the sugar is up to you.
Just taste it and adjust according to your liking.

Makes 20 bars.