Just Desserts

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.

BAR QUEEN CARAMEL DREAMS
Mix the following:
1 1/2 cup flour
1 1/2 cup oatmeal
1 1/4 cup brown sugar
1 1/2 tsp baking soda
3/4 tsp salt
1 1/4 cup melted butter
Mix and press 3/4 of mixture into 9 x 13 pan. Bake this for 12 minutes at 350 degrees. Remove from oven until caramel mixture is ready.

1 bag individually wrapped kraft caramels. (the unwrapping is a pain, but worth it! Good job for the kids!)
3 tablespoons milk or cream
3 tablespoons butter
Microwave 50 seconds at a time until melted and smooth. (Some people just use a jar of caramel sauce, but I have never done that!)

Pour melted caramel mixture over baked mixture. Sprinkle with 6 oz bag of chocolate chips. Drop balance of crumb mixture evenly over the top.

Bake another 12 - 14 minutes at 350 degrees.