Mississippi Muds Bars (and winner announced)

First of all, congrats to the winner of the Weight Loss Wednesday give-away.

Betsy; Timestamp October 29; 12:12 am

Email me at [email protected] with your home address so I can get your gift to you!

Okay everyone. I encouraged you on Wednesday’s post to not be tricked into thinking you can’t have a treat now and then and still lose weight. Well, here is one of the recipes I make often that the whole family loves and I can eat without guilt. Try it this weekend. And if you celebrate Halloween with your kids, you can substitute fall colored mini-marshmallows for the regular ones to make it extra festive. Enjoy!

Mississippi Mud Bars

Sheet cake:

2 1/2 T butter

2 1/2 T. water

1 1/4 C. sugar

1/2 C. Egg Beaters

1 t. vanilla

1 C. unbleached or all-purpose flour

1/3 C. cocoa powder

1/4 t. baking powder

1/4 t. salt

3 1/4 C. mini-marshmallows

1/2 C. coarsely chopped pecans (optional)

GLAZE:

2 C. powdered sugar

1/3 C. cocoa powder

1 t. vanilla

1/4 C. skim milk

2 T. butter

To make sheet cake, melt 2 1/2 T. butter and mix with water, sugar, vanilla and Egg Beaters in a large bowl. In another bowl, combine dry ingredients for sheet cake except marshmallows (and nuts if you are using them). Combine. Pour in a 9 X 13 inch pan that has been sprayed with cooking spray. Bake at 325 degrees for 15 minutes. Remove from oven and sprinkle on marshmallows and nuts (if desired). Bake 3 minutes longer. Remove from oven and drizzle with glaze. For glaze: combine sugar and cocoa powder. In a sauce pan, melt butter on low. Remover from heat. Add milk and then add dry sugar/cocoa mixture. Stir in vanilla. Drizzle on top of sheet cake. Cool and cut into 18 squares.

Serves: 18        Calories: 193 w/out nuts   215 with nuts             Fat grams: 3.5 without nuts   5.9 grams with nuts

Sweet-treat Blessings,