Mud Hen Bars are such a unique treat. Cookie dough, topped with marshmallow and chocolate chips and covered in a brown sugar meringue. DELIGHTFUL.
Yield: 24 servings
Mud Hen Bars
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Mud Hen Bars are such a unique treat. Cookie dough, topped with marshmallow and chocolate chips and covered in a brown sugar meringue. DELIGHTFUL.
Ingredients
- ¼ cup shortening (I used Crisco butter flavored shortening)
- ¼ cup (4 Tbsp) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, whole
- 2 large eggs, separated
- 1 ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp 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 13x9 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.
- Cut into bars and enjoy. We prefer to keep these chilled in the refrigerator, they taste great cold!
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?