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Mud Hen Bars Recipe

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Mud Hen Bars are a decadent dessert featuring a buttery base topped with semi-sweet chocolate chips, gooey mini marshmallows, and a sweet, fluffy light brown sugar meringue layer. Baked until golden brown, these bars are perfect for sharing and bring a delightful combination of textures and flavors.

Ingredients

Base

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 whole egg + 2 egg yolks
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Topping

  • 1 cup mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • 1 cup light brown sugar, packed
  • 2 egg whites

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
  2. Make the Base: In a large bowl, cream together the room temperature butter, granulated sugar, 1 whole egg, 2 egg yolks, and vanilla extract until the mixture is smooth and creamy.
  3. Combine Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the creamed mixture. Mix until just combined to form the base batter. Spread this batter evenly into the prepared baking pan.
  4. Add Chocolate and Marshmallows: Evenly sprinkle the semi-sweet chocolate chips and mini marshmallows over the surface of the base layer.
  5. Prepare Meringue Topping: In a clean mixing bowl fitted with a whisk attachment, beat the 2 remaining egg whites on high speed until stiff peaks form, about 2 minutes.
  6. Fold in Brown Sugar: Gently fold the packed light brown sugar into the stiff egg whites and stir until fully combined and smooth without lumps.
  7. Spread Meringue: Carefully spread the light brown sugar meringue mixture evenly on top of the chocolate chip and marshmallow layer.
  8. Bake: Place the baking pan in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and set.
  9. Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan before cutting into 24 squares for serving.

Notes

  • Ensure egg whites bowl and whisk are completely clean and free of grease for best stiff peak results.
  • Room temperature butter blends more easily with sugar, yielding a better texture for the base.
  • Cool bars completely before cutting to avoid the marshmallow and meringue topping from slipping.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • You can swap semi-sweet chocolate chips with dark or milk chocolate chips according to taste preference.

Find it online: https://cookedbygrace.com/mud-hen-bars-recipe/