First locate the mini marshmallow, chocolate, mint, pecan, farm fresh eggs, bit of sugar, flour and oh yeah coffee liqueur. Next line up all ingredients to mix up Mimi’s Nutty Fudgy Indulgent Pecan Bar. Dessert bar designed to melt in your mouth and make the inner child in you smile.
Reasons I love this dessert
Yet smiling does not stop with the melt in your mouth goodness of this dessert. Busier than ever, I love a dessert that may be quickly mixed in a bowl, baked and topped with magic will make me smile every time. Add in the fact that ingredients are common and always on hand makes for a great last minute dessert recipe.
Simply stated if you desire a dessert to wow your guests with presentation look no further. Serve this dessert in a martini glass with a scoop of Creole Cream Cheese ice cream. Creole cream cheese adds more tang and a bit of sweet that plain cream cheese does not.
Recipe for Creole Cream Cheese Ice Cream
Chef John Folse offers recipes to make creole cream cheese and his version of this lovely ice cream. If short on time, Blue Bell offers this flavor and it will pair beautifully with richness of Mimi’s Nutty Fudgy Indulgent Pecan Bar.
Top with a sprig of fresh chocolate mint and a tiny drizzle of dark coffee liqueur over white Creole Cream Cheese ice cream. With this served in a martini glass, how could your guests not be in love with this dessert? Easy to make and elegant to serve. You may not want to share our secret.
Hopefully dessert or chocolate is not on your list to abstain. With most of us trying to watch our food intake daily, it helps to serve a small dessert loaded with lots of rich flavor. Yet, Mimi’s Nutty Fudgy Indulgent Pecan Bar is a perfect size for serving to a dinner party, bridge, bunco or canasta group.
With this in mind, Alexa shout out to The Archie’s for song Sugar Sugar. Do you remember this song written by Jeff Barry and Andy Kim? Song spent 4 weeks as number one in 1969 and 22 weeks on Billboards top 100. “Pour a little sugar on me, oh yeah.”
Finally, if you want a sweet treat, try this recipe. Let me know what you think, I would love to hear from you.
| Servings | Prep Time |
| 16 squares | 20 minutes |
| Cook Time |
| 25 minutes |
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Fudgy chocolate bar filled with flavor surprises of mint, chocolate liqueur and pecans. Created to deliver a fudgy bite of moist chocolate love.
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- 1 Cup Marshmallow
- 1/2 Cup Semi-sweet Chocolate Chips
- 1/2 Cup Pecans
- 1/2 Teaspoon Coffeee Liqueur
- Preheat oven to 350 degrees. Grease and flour 8 x8 x 2 baking pan. Set aside.
- In small microwave melt butter for one minute. Add in cocoa, mint and stir well.
- Combine sugar and stir well.
- Crack open eggs and combine well with mixture.
- Add in flour and stir well.
- Add in coffee liqueur and pecans and stir well. With a spatula spoon into center of baking pan Scrape sides of bowl to capture all.
- With spatula spread slowly from center to all four corners to evenly distribute. Set timer and bake for 15 minutes.
- Wash and dry mixing bowl. Add in marshmallow, pecans, chocolate chips, coffee liqueur and stir.
- When timer buzzs, remove baking pan from oven and set aside. Stir mixing bowl a couple of times and then pour over the chocolate yumminess. With a fork gently spread around. Set timer and bake in oven for 10 minutes.
- Remove from oven and set aside. With a metal spatula gently press down topping. Using metal spatula run along side of all edges. Allow to cool completely.
- Once cooled place plate on top of baking dish. Flip dessert so that dessert is on plate and flip again onto cutting board.
- Dessert will yield 16 squares by cutting in half. Cut each half into half again. This leaves 4 long bars. Cut each bar into 4 smaller bars.
Lagniappe: Serve one square in martini glass and add one scoop of creole cream cheese ice cream. Drizzle with tiny amount coffee liqueur. Garnish with a mint leaf.
