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Mississippi Mud Cake is more than just a dessert; it’s a slice of nostalgia that evokes warmth, comfort, and indulgence. This luscious cake is known for its rich chocolate flavor, fluffy marshmallows, and creamy frosting, all complemented by the delightful crunch of pecans. Whether you’re celebrating a special occasion or simply craving a sweet treat, Mississippi Mud Cake is a crowd-pleaser that promises to satisfy even the most discerning sweet tooth.

Cranberry Shortbread Bars

Satisfy your sweet tooth with the ultimate Mississippi Mud Cake! This delectable dessert combines rich chocolate, gooey marshmallows, and crunchy pecans for a treat that’s sure to impress. Perfect for special occasions or simply indulging at home, this cake is a nostalgic favorite that brings joy to any gathering. Discover the origins, essential ingredients, and step-by-step recipe to create your own masterpiece. #MississippiMudCake #DessertRecipes #BakingJoy #ChocolateLovers #SweetTreats
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Ingredients
  

For the shortbread crust:

1 cup (2 sticks) unsalted butter, softened

½ cup granulated sugar

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon vanilla extract

For the cranberry topping:

1 ½ cups fresh or frozen cranberries, roughly chopped

½ cup granulated sugar

1 tablespoon orange zest

1 teaspoon cornstarch

1 tablespoon lemon juice

For the drizzle:

1 cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

    Make the shortbread crust: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract. Gradually mix in the flour and salt until just combined. The dough will be quite crumbly.

      Press the dough into the prepared baking pan evenly across the bottom. Bake for 15-20 minutes, or until the edges are golden brown. Let it cool slightly in the pan.

        Prepare the cranberry topping: In a medium bowl, mix together the chopped cranberries, granulated sugar, orange zest, cornstarch, and lemon juice until well combined. Spread the cranberry mixture evenly over the slightly cooled shortbread crust.

          Return the pan to the oven and bake for an additional 20-25 minutes, or until the cranberries are bubbly and the top begins to brown slightly. Allow the bars to cool completely in the pan on a wire rack.

            Prepare the drizzle: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar if needed—aim for a drizzleable texture.

              Once the bars are completely cool, cut them into squares or rectangles. Drizzle the glaze over each bar for that perfect finishing touch.

                Serve and enjoy these delightful tart and sweet cranberry shortbread bars at your next gathering or as a sweet treat for yourself!

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 16 bars