O mama! I found this recipe in a Ghirardelli semi-sweet chocolate package. I loved it! Super rich! I didnt have any ghirardelli baking white chocolate so I just used basic white chocolate chips. Warning, they do not turn out the same. Although just as tasty the white chocolate doesnt melt as well as the ghirardelli white chocolate so you miss out on the swirly effect ontop. Just a side note.
Ghirardelli Mississippi Mud Bars
½ cup butter, softened
¾ cup brown sugar, firmly packed
1 tsp vanilla extract
1 large egg
1 cup flour
½ tsp baking soda
¼ tsp salt
1 bar (4oz) Ghirardelli semi-sweet chocolate baking bar, chopped and divided
1 bar (40z) Ghirardelli white chocolate baking bar, chopped and divided
1 cup walnuts or pecans, chopped and divided
Preheat oven to 350. Beat butter, sugar, egg and vanilla until light and fluffy. Mix in flour, baking soda and salt.
Stir in half of the semi sweet chocolate and half of the white chocolate and half of the nuts. Spread in greased foil-lined 9” square baking pan. Bake 12-15 minutes or until toothpick inserted in center comes out almost clean.
Sprinkle with remaining semi-sweet chocolate and white chocolate. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining half cup nuts. Cool in pan until firm and cut into bars. EnJOY!
