Mud Hen Bars

Mud Hen Bars are a vintage layered dessert, made with a cookie dough crust, an ooey-gooey chocolate marshmallow center, and a brown sugar meringue topping.

Course Dessert

Cuisine American

Keyword chocolate chip, dessert bar, marshmallow

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 219kcal

Author Stacey

Cost $12

Equipment

9 x 13 inch Baking Pan
Electric mixer or stand mixer
Parchment paper
Mixing bowls

Ingredients

1/2 cup butter softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
1 mini marshmallows
3/4 cup brown sugar
3 egg whites reserve 2 egg yolks

Instructions

To Prep: Preheat oven to 350°F and line an 9x13 inch baking pan with parchment paper.
Cream together butter and granulated sugar. Add one egg, plus 2 egg yolks, and the vanilla extract.
Whisk together the flour, salt, and baking powder in a separate bowl, then add these dry ingredients to the bowl of wet ingredients, mixing until dough forms.
Press the dough into the bottom of the prepared pan. Scatter the chocolate chips and marshmallows on top.
Use an electric mixer and clean bowl to whip the egg whites until meringue forms, about 3-5 minutes.
Use a spatula to fold the brown sugar into the meringue. It's ok if there are small bits of brown sugar visible; you don't want to over-work the meringue.
Gently spread the meringue on top of the marshmallows and chocolate chips.
Bake for 30-35 minutes at 350°F, until the meringue topping is a light golden brown.
Remove from oven and allow to cool at least 15 minutes before cutting and serving.

Notes

Nutrition information is provided as an estimate only.

Prep Tips:

Nuts - Some versions of this recipe call for walnuts, but we did not use nuts in our recipe. If you'd like to add them, scatter 1/2 cup of chopped walnuts on top of the cookie dough, when you add the chocolate chips and marshmallows.
Spreading the Dough - Wetting hands slightly before pressing the cookie dough into the bottom of the pan helps prevent the dough from sticking to hands. You could also lightly coat your hands in oil.
Storage - Keep covered or in an airtight container at room temperature for 3-4 days.

Nutrition