Mississippi Mud Bars

bullet1 cup butter or oleo
bullet1 cups flour
bullet2 cups granulated sugar
bullet2 Tblsps Cocoa
bullet4 eggs
bullet1 Tsp. Vanilla
bullet1 cup chopped pecans
bulletCream sugar and oleo mixing well
bulletThen add eggs, vanilla, flour, cocoa and pecans, mixing all these ingredients well
bulletTurn out into a greased jelly roll pan (12 x 9 x 2)
bulletBake for 25 minutes at 350
bulletRemove from oven and top with a small package of miniature pastel-colored marshmallows
bulletThen return to oven until the marshmallows start to melt
bulletRemove from oven and drizzle top of marshmallows with frosting as follows:

FROSTING (To be prepared while bars are baking)

bullet1 cup butter or oleo
bullet1 Box Powdered Sugar
bullet1 Tsp. Vanilla
bullet2 Tblsps. Cocoa
bullet cup milk
bulletMix these ingredients together and heat slightly
bulletBeat with wire whisk until of spreading consistency
bulletThen drizzle over top of marshmallows as soon as they come out of the oven, as stated above

Comment:   My daughter, Becky, won 1st Place on these in 1982 in the Tulsa County 4-H Pecan Food Contest at the Tulsa County Fair.

From The Kitchen Of:    Jean Roe  ~  Tyler Church of Christ, Tyler, TX

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