Buttery cookie dough meets gooey marshmallow, melty chocolate chips, and brown sugar meringue. These Mud Hen Bars will quickly become your new favorite dessert.
These original Mud Hen Bars were originally published in May 2017. I updated the recipe notes and images in January 2026.
Aimee’s Recipe Notes
These Mud Hen Cookie Bars are so unique, I bet you won’t find them at your local grocery store or bakery.
These are one of those old-school desserts, passed around on handwritten cards and put into church cookbooks (where I found my recipe)!
The name itself has roots in Midwest, although I couldn’t find the exact origin. The first time I tried Mud Hen Bars was at a small gathering, stacked on a paper plate next to brownies and lemon bars.
One bite in, I understood why they disappeared so fast. Thicker and fudgier than regular cookie bars, the meringue topping is just so good.
Unique desserts are right up my alley. From my butter pecan skillet cake to a delicious, moist Kentucky butter cake, I love it all.
xo,
Mud Hen Ingredients
- Shortening – I use Crisco butter-flavored shortening.
- Butter – Use unsalted, softened butter for this recipe.
- Eggs – Altogether, you’ll need 1 whole egg and 2 separated eggs.
- Baking Powder – This is essential for the perfect cookie consistency. Baking soda won’t work for this recipe, so stick to the powder.
- Salt – Use Kosher salt instead of the over-salty iodized table salt for better flavor.
- Marshmallows – I like to use mini marshmallows because they melt quicker than the large ones, but use whatever kind you have on hand.
- Chocolate Chips – I like the mini version of these too. Whether you use milk chocolate, semi-sweet, or dark, these bars will be delicious, so pick whatever you prefer.
How to Make Mud Hen Bars
Make the Cookie Dough – Beat together shortening, butter, and sugar until light in color and creamy. Then, beat in the whole egg and 2 egg yolks. Slowly mix in the flour, baking powder, and salt until thoroughly combined. Press and spread the cookie dough into an ungreased, parchment-lined 13”x9” baking dish.
Top With Marshmallows & Chocolate – Cover the cookie dough with the mini marshmallows and chocolate chips.
Whip Up the Meringue – In a clean mixing bowl, beat the egg whites until stiff peaks form. Then, fold in the brown sugar. Pour the meringue mixture over the top of the marshmallows and chocolate chips. You might need to gently spread the mixture to ensure it reaches all sides of the pan.
PRO-TIP: When the meringue touches the edges of the pan, it’ll rise higher since it can use the edges to climb. If the meringue doesn’t touch the edges, it’ll grow then shrink as it cools.
Bake Then Cool – Bake at 350°F for 35-40 minutes until the meringue is lightly browned on the top. Then remove it from the oven and allow the Mud Hen Bars to cool completely.
Tips and Tricks
- Quality Ingredients– using good qualilty chocolate chips and butter are key to improving flavor and depth!
- Cooling Time– let the bars cool completely before cutting. Refrigerate to speed up the process.
- Nuts– Add in some chopped pecans/walnuts for texture.
- Storage– keep bars in an airtight container for up to one week.
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Mud Hen Bars Recipe
Ingredients
- ¼ cup butter flavored shortening
- ¼ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg whole
- 2 large eggs separated
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ½ cups mini marshmallows
- ¾ cup mini chocolate chips
- 1 cup light brown sugar packed
Instructions
- Preheat oven to 350°F. Line a 13×9 baking dish with parchment paper. Set aside.
- In a large mixing bowl, beat together the shortening, butter, and sugar until creamy. Beat in the whole egg, and the two egg YOLKS.
- Slowly add in the flour, baking powder, and salt. Combine until fully blended.
- Press batter into prepared baking dish. Top with marshmallows and chocolate chips.
- In a separate clean and dry mixing bowl, beat the two egg whites until stiff. Fold in the brown sugar and pour over the stop of the bars. Spread gently, making sure it touches the sides of the pan (this will help it rise during baking, and not shrink).
- Bake for 35-40 minutes, until the meringue on top is lightly browned. Remove from oven and cool completely.
Notes
- The cookie dough is thick, so instead of pouring it into the baking pan, you’ll need to spread it, and your hands are the best tool for the job.
- If you’re using a smaller baking dish, you might need to bake the bars for more than 40 minutes.
- Make sure the raw meringue touches all edges of the dish for the best rise.
- Store any leftover Mud Hen Bars in an airtight container in an airtight container for up to one week.
- Serve cold for a delicious twist of flavor and texture.
Hi there
I’m making this right now and the brown sugar meringue didn’t yeild enough to spread in a 13×9 pan, and it’s not really rising at all. Also the base was very difficult to spread as well. Any tips?
I have been quietly following and trying your recipes . Thank you. My wife loves the apple cinnamon bread.
Thank you for sharing, quietly 🙂
For the mud hen bars can you use regular shortening instead of butter flavor ??
Yes that’s fine!
Awww thank you!!! @
Hi there
I’m making this right now and the brown sugar meringue didn’t yeild enough to spread in a 13×9 pan, and it’s not really rising at all. Also the base was very difficult to spread as well. Any tips?
Thank you for your post, I look for such article along time, today I find it finally. this post gives me lots of advise it is very useful for me.
Have been a loyal follower for the long haul…. lol…. I think!!?? I remember reading your stories, talking about your moving, etc. it’s been a long time. But that’s GREAT!
Continue on for many years with great recipes, ideas, and fun chat…love it all. 😉
Wow, I moved back in 2014, thanks for sticking around this long 🙂