Mississippi Mud Bar Cookies

Even if you can't spell them, you should make them. They're goooood.

MISSISSIPPI MUD BAR COOKIES
Cake:
4 eggs
1 cup butter
2 cups sugar
1 teaspoon vanilla extract
1½ cups flour, unsifted
¼ cup unsweetened cocoa
dash of salt
1 cup pecans or walnuts, chopped
1 jar (1¼ cups) marshmallow creme

Frosting:
⅓ cup butter
½ cup unsweetened cocoa
⅓ cup milk
1 teaspoon vanilla extract
2½ cups powdered sugar

Preheat oven to 350 degrees. Grease and flour a 9x13" baking pan.

In a large mixing bowl, beat together eggs, butter, sugar and vanilla extract with electric mixer on medium speed until mixture is light and fluffy, scraping down sides of bowl as you go. Add flour, cocoa and salt and beat just until well blended. Fold in pecans or walnuts. Spread mixture evenly in prepared pan and bake 40 to 45 minutes. Immediately after removing from oven, place dollops of the marshmallow creme on the hot cake and spread evenly until it is a smooth layer. Let cool on wire racks for at least 1 hour before frosting.

In a medium saucepan, melt butter, stir in cocoa and cook 1 minute. Remove from heat. Add remaining frosting ingredients, stirring until mixture is smooth. Spread frosting on top of marshmallow creme layer. When frosting has cooled, cut into 1" squares.

Makes 7 dozen cookies. Aunt Kathie adds, "Can decorate each square with a wreath of green icing and a red cinnamon candy in center. Delicious Bar Cookie!" And there you have it.

Contributor: Kathleen Ashton