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Peanut Butter Mississippi Mud Bars

Source of Recipe


From "Debbi Fields' Great American Desserts"






List of Ingredients



• 8 Tbsp (1 stick) unsalted butter, softened
  
• 1 cup firmly packed light brown sugar
  
• 1/2 cup creamy peanut butter
  
• 1 large egg, at room temperature
  
• 1 Tbsp pure vanilla extract
  
• 1 cup all-purpose flour
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 8 ounces white chocolate, coarsely chopped, divided into two 4-ounce portions
  
• 8 ounces semisweet chocolate, coarsely chopped, divided into two 4-ounce portions
  
• 1 cup coarsely chopped pecans, toasted, divided into two 1/2-cup portions
  






Instructions



1. Preheat the oven to 325° F. Butter the baking pan, line it with aluminum foil, and butter the foil.
   
   
2. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined. In a small bowl, whisk together the flour, baking soda and salt. Add to the butter mixture and combine well. Stir in one portion of the white and semisweet chocolates, and combine. Add one portion of the pecans and mix until combined.
   
   
3. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until the center is soft but no longer runny. Remove the pan from the oven, and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.
   
   To serve, cut into 2-inch squares.
   
   Makes 12 bars.