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Betty Crocker Supreme Bars, Mix, Mississippi Mud with Miniature Marshmallows
Betty Crocker Supreme Bars, Mix, Mississippi Mud with Miniature Marshmallows
15.3 oz
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About
Details
Rich chocolate center with gooey marshmallows between layers of cookie crumbs. Betty Crocker Kitchens Tested & Approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 1-1/2.
Ingredients
Sugar, Chocolate Cookie Crumbs (Enriched Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Sugar, Palm and Soybean Oil, Cocoa Processed with Alkali, High Fructose Corn Syrup, Yellow Corn Flour, Dark Chocolate [Sugar, Chocolate Liquor, Cocoa Butter, Milkfat, Soy Lecithin, Vanilla], Dextrose, Salt, Baking Soda, Soy Lecithin, Nonfat Milk. Freshness Preserved by TBHQ and Citric Acid), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Marshmallow Bits (Dextrose, Sugar, Wheat Flour, Partially Hydrogenated Cottonseed and/or Soybean Oil, Artificial Color, Natural and Artificial Flavor, Cellulose Gum), Partially Hydrogenated Soybean and/or Cottonseed Oil, Cocoa Processed with Alkali, Nonfat Milk, Salt, Corn Starch, Dicalcium Phosphate, Carob Powder, Artificial Flavor, Gellan Gum, Sodium Citrate.
Directions
Do not eat raw bar batter. You Will Need: For Crust: 1/2 stick (1/4 cup) butter, margarine or spread (if using spread, use one that has more than 65% vegetable oil), melted; 1 egg. 1. Heat oven to 325 degrees F. 2. Stir crust mix and melted butter in medium bowl, using fork, until well moistened. Reserve 1/4 cup of the mixture. Press remaining mixture firmly and evenly in ungreased 8-inch square pan. 3. Stir bar mix, water, melted butter and egg in medium bowl until well blended. Spread evenly over curst. Sprinkle with reserved mixture. 4. Bake as directed below or until toothpick inserted in middle comes out almost clean; cool. To cut cars easily, cut with plastic knife using short sawing motions. Store tightly covered. Bake 8 inch x 8 inch shiny metal or glass pan for 39-42 minutes; 8 inch x 8 inch dark or nonstick pan for 32-35 minutes. Betty's Tip: For 13x9-inch pan, use 2 boxes of mix; double all ingredients. Bake shiny metal or glass pan 41 to 44 minutes. Bake dark or nonstick pan 38 to 41 minutes. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry bar mix. Make crust using 3 tbsp butter; make bar batter using 3 tbsp water, 3 tbsp butter and 1 egg. Bake 8 inch x 8 inch shiny metal or glass pan 35-38 min, dark or nonstick pan 28-31 min. For 2 boxes in 13 inch x 9 inch pan, stir 2 tbsp all-purpose flour into dry bar mix; double all ingredients. Bake shiny metal or glass pan 34-37 min, dark or nonstick pan 27-30 min.
Warnings
Contains wheat, milk and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 2g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 125mg5%
- Total Carbohydrate 24g9%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 1g
Details
Rich chocolate center with gooey marshmallows between layers of cookie crumbs. Betty Crocker Kitchens Tested & Approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 1-1/2.
Ingredients
Sugar, Chocolate Cookie Crumbs (Enriched Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Sugar, Palm and Soybean Oil, Cocoa Processed with Alkali, High Fructose Corn Syrup, Yellow Corn Flour, Dark Chocolate [Sugar, Chocolate Liquor, Cocoa Butter, Milkfat, Soy Lecithin, Vanilla], Dextrose, Salt, Baking Soda, Soy Lecithin, Nonfat Milk. Freshness Preserved by TBHQ and Citric Acid), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Marshmallow Bits (Dextrose, Sugar, Wheat Flour, Partially Hydrogenated Cottonseed and/or Soybean Oil, Artificial Color, Natural and Artificial Flavor, Cellulose Gum), Partially Hydrogenated Soybean and/or Cottonseed Oil, Cocoa Processed with Alkali, Nonfat Milk, Salt, Corn Starch, Dicalcium Phosphate, Carob Powder, Artificial Flavor, Gellan Gum, Sodium Citrate.
Directions
Do not eat raw bar batter. You Will Need: For Crust: 1/2 stick (1/4 cup) butter, margarine or spread (if using spread, use one that has more than 65% vegetable oil), melted; 1 egg. 1. Heat oven to 325 degrees F. 2. Stir crust mix and melted butter in medium bowl, using fork, until well moistened. Reserve 1/4 cup of the mixture. Press remaining mixture firmly and evenly in ungreased 8-inch square pan. 3. Stir bar mix, water, melted butter and egg in medium bowl until well blended. Spread evenly over curst. Sprinkle with reserved mixture. 4. Bake as directed below or until toothpick inserted in middle comes out almost clean; cool. To cut cars easily, cut with plastic knife using short sawing motions. Store tightly covered. Bake 8 inch x 8 inch shiny metal or glass pan for 39-42 minutes; 8 inch x 8 inch dark or nonstick pan for 32-35 minutes. Betty's Tip: For 13x9-inch pan, use 2 boxes of mix; double all ingredients. Bake shiny metal or glass pan 41 to 44 minutes. Bake dark or nonstick pan 38 to 41 minutes. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry bar mix. Make crust using 3 tbsp butter; make bar batter using 3 tbsp water, 3 tbsp butter and 1 egg. Bake 8 inch x 8 inch shiny metal or glass pan 35-38 min, dark or nonstick pan 28-31 min. For 2 boxes in 13 inch x 9 inch pan, stir 2 tbsp all-purpose flour into dry bar mix; double all ingredients. Bake shiny metal or glass pan 34-37 min, dark or nonstick pan 27-30 min.
Warnings
Contains wheat, milk and soy ingredients.
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