Mud Hen Bars are an old-fashioned dessert that appeal to both the young and the young at heart! These delicious treats have a rich, chewy base that is perfectly complemented by melty chocolate chips and fluffy, gooey marshmallows.
Topping it all off is a decadent brown sugar meringue that adds a touch of sweetness and a delightful texture contrast. Each bite offers a scrumptious blend of flavors and textures, making Mud Hen Bars a crowd-pleasing favorite for any occasion!
Malinda’s Baking Tips:
- After whipping the egg whites, be sure to fold in the brown sugar. Do this by using a rubber spatula to slice through the middle of the egg whites and brown sugar. Gently pull the spatula towards you, then scoop the batter and gently fold it over. Rotate the bowl and continue doing this until the brown sugar is fully incorporated.
- You will see my bars are a little darker because they baked a little too long. I was multitasking, and they got away from me. Bake yours to a nice light golden brown.
- When separating your eggs, be sure not to get any egg yolk in with the whites or they will not whip up correctly.
Brief Overview on How To Make Mud Hen Bars:
You will begin by making the bottom layer, which reminds me of a chewy sugar cookie. Spread it out in a 9×13 baking pan. To make it easier to remove, line the baking pan with parchment paper.
Sprinkle the base with the chocolate chips and marshmallows. I added more marshmallows to this recipe than the original because why not!
Top with the brown sugar meringue. I like to drizzle the meringue everywhere, then spread it out. It can be a little challenging to spread, so do your best.
Variations to Mud Hen Bars:
- Add in a sprinkle of your favorite chopped nut
- Replace the chocolate chips and marshmallows and use 1 cup of your favorite preserves
- Sprinkle with chopped toffee bits
More Vintage Recipes:
- No Bake Chocolate Peanut Butter Cookies
- Old-Fashioned Peach Cobbler
- Strawberry Rhubarb Pudding Cake
- Pineapple Upside Down Cake
- Scotcharoos
Mud Hen Bars Recipe
Ingredients
- ½ cup (113g) butter, softened
- 1 cup (210g) granulated sugar
- 3 large eggs, divided
- 1 teaspoon vanilla
- 1½ cups (215g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups (110g) mini marshmallows
- 1 cup (180g) semi-sweet chocolate chips
- 1 cup (195g) packed brown sugar
Instructions
- Preheat oven to 350℉. Line a 9×13 baking pan with parchment paper; set aside.
- In a large bowl, cream the butter, granulated sugar, 1 whole egg plus 2 egg yolks (SAVE THE WHITES!), and vanilla until smooth.½ cup (113g) butter, softened, 1 cup (210g) granulated sugar, 1 teaspoon vanilla
- Add flour, baking powder, and salt. Mix just until combined.1½ cups (215g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Press in an even layer into the prepared baking pan.
- Sprinkle with marshmallows and chocolate chips.2 cups (110g) mini marshmallows, 1 cup (180g) semi-sweet chocolate chips
- In a clean mixing bowl with whisk attachment, beat the 2 egg whites until stiff peaks form. Fold in the brown sugar until combined and there are no lumps remaining.1 cup (195g) packed brown sugar
- Spread evenly over marshmallows and chocolate chips. Bake for 25-30 minutes or until top is light brown. Cool completely before cutting into bars.
Notes
- STORAGE: Store completely cooled bars in an airtight container at room temperature for up to 3 days.
- FREEZER-FRIENDLY: Freeze completely cooled bars in a freezer-safe container for up to 2 months.
- NUTRITION: Nutrition is calculated for the entire batch. Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
Nutrition
