Busters Recipes

Mississippi Mud Bars
  
  1 cup butter or regular margarine
  2 cups sugar
  1/4 cup baking cocoa
  4 eggs
  1 tsp vanilla
  1 1/2 cups flour
  1 (3 1/2 oz) can flaked coconut
  1 1/2 cups chopped pecans
  1 (7 1/2 oz) jar marshmallow creme
  Cocoa Frosting (recipe follows)
  
  Preheat oven to 350 F.  Grease a 15 1/2 x 10 1/2 jelly roll pan.  Cream together the butter, sugar, and cocoa in a bowl until light and fluffy, using an electric mixer.  Add the eggs and vanilla.  Beat for 2 more minutes on medium speed.  Blend in the flour.  Stir in coconut and pecans.  Spread the mixture into the prepared pan.  Bake for 30 minutes or until  done.  Remove from the oven and spread the marshmallow creme over the top.  Let stand for 5 minutes.  Spread carefully using a metal spatula.  Prepare the Cocoa Frosting and frost the brownies while the brownies are still warm.  Cool completely.
  
  Cocoa Frosting:  Combine 1/2 cup butter or regular margarine and 1/2 cup baking cocoa in a saucepan.  Place over low heat until the butter melts.  Cool slightly.  Combine 4 cups sifted confectioners sugar, 1/2 cup evaporated milk, and 1 tsp vanilla in a bowl.  Add the cooled cocoa mixture.  Beat with an electric mixer until smooth.

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