Mississippi Mud Bars

1 c Unsalted butter room temp.
4 Eggs room temp.
1 1/2 c Flour
1 1/2 c Flaked coconut
2 c Sugar
1 t Vanilla
3 tb Cocoa
7 oz Marshmallow creme

MUD FROSTING
1/2 c Unsalted butter room temp.
4 c Confectioners' sugar
1/2 c Evaporated milk
1 t Vanilla
1/3 c Cocoa

Preheat oven to 350 degrees; Cream butter and sugar until fluffy. Beat in eggs; one at a time and blend in vanilla. Set aside. Combine flour and cocoa powder and then beat into butter mixture. Fold in coconut and pecans. Spoon batter into a greased 9x13 inch pan; spreading evenly. Bake for 35 to 40 mins. or until toothpick inserted in center comes out clean. Remove from oven and immediately spoon marshmallow creme over brownies. As marshmallow melts; spread gently. Let brownies cool completely and top with Mud Frosting. Cut into 2 x 3 inch bars.

For Mud Frosting: Cream 1/2 c. butter and 1 tsp. vanilla. Set aside. Combine 4 c. confect. sugar and cocoa powder and gradually beat into butter mixture; alternating with 1/2 c. evaporated milk. Continue beating until frosting is light and fluffy; about 3 to 5 minutes.