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Guilt Free Mississippi Mud Bars

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  Cooking butter 1 Tablespoon
  Butter spread 1 Cup (16 tbs) (Recommended: Smart Balance Light)
  Sugar substitute with fiber 2 1⁄4 Cup (36 tbs) (Preferably Splenda)
  Egg substitute 3⁄4 Cup (12 tbs)
  Brewed coffee 2 Tablespoon (At Room Temperature)
  Salt 1⁄2 Teaspoon
  White whole wheat flour 1 3⁄4 Cup (28 tbs) (Preferably King Arthur)
  Mini marshmallows 5 1⁄4 Ounce (0.5 Of A 10.5 Ounce Bag)
  Pecan halves 1 1⁄2 Cup (24 tbs), toasted
  Sugar substitute 2 Cup (32 tbs) (Ideal Brand)
  Unsweetened cocoa powder 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 Teaspoon
  Light butter spread 1⁄4 Cup (4 tbs), softened (Recommended: Smart Balance Light)
  Fat free half and half 1⁄4 Cup (4 tbs) (As Needed)

Preheat the oven to 350 degrees. Spray a 9×13 inch pan with butter flavored cooking spray.

Combine the butter, cocoa and sugar in a medium pot and heat over medium low heat, stirring constantly until the mixture is thoroughly combined. Remove from the heat and let cool completely.

Add the eggs, vanilla, coffee and salt to the cooled mixture. Stir until thoroughly mixed. Add the flour and mix well. Pour the batter into the prepared pan and spread evenly.

Bake until a toothpick inserted in the middle of the cake comes out clean, about 15-20 minutes. Immediately sprinkle the marshmallows and pecans on the cake and cover with foil. Let cool completely.

Meanwhile, make the frosting. Combine the powdered sugar, cocoa, vanilla, butter and half and half and mix together until smooth.

Frosting must be kept in the refrigerator, so frost bars only as needed.

Here’s the skinny:

I used cooking spray instead of butter, cutting out all the fat, calories and cholesterol.

Also, instead of butter, I used a light butter spread which has less than 25% of the saturated fat of butter.

Instead of sugar, I used a sugar substitute with fiber, cutting out all the sugar and adding fiber as well. I also used a powdered sugar substitute for the frosting.

To cut out the fat and cholesterol of the eggs, I used an egg substitute instead of eggs.

I added coffee to the recipe to heighten the flavor of the chocolate.

I also made this 100% whole grain by using a white whole wheat flour instead of all-purpose flour.

To cut out more sugar, I only used half a bag of marshmallows. You don’t need them all for a great dish.

Lastly, instead of whole milk, I used fat free half and half to cut out more fat and calories.
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Recipe Summary

Difficulty Level: 
Milk Product

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Nutrition Rank

Nutrition Facts

Serving size

Calories 646 Calories from Fat 447

% Daily Value*

Total Fat 51 g78.6%

Saturated Fat 11.8 g58.8%

Trans Fat 6.1 g

Cholesterol 4.5 mg1.5%

Sodium 434.4 mg18.1%

Total Carbohydrates 46 g15.4%

Dietary Fiber 8.6 g34.5%

Sugars 13 g

Protein 12 g23.4%

Vitamin A 32.8% Vitamin C 0.63%

Calcium 4.7% Iron 17.6%

*Based on a 2000 Calorie diet

Guilt Free Mississippi Mud Bars Recipe Video