The name “Mud Hen Bars” conjures up an image that is, well, less than appetizing. The saying “uglier than a mud hen” used to be common, referring to something exceptionally unattractive. It’s truly puzzling why anyone would bestow such a moniker upon these utterly delightful, golden-brown dessert bars. A quick glance at their inviting layers reveals nothing but pure deliciousness, certainly not an ounce of ugliness. Let’s take another moment to appreciate their inviting appearance, shall we?

Imagine this: a wonderfully rich, cookie-like crust forms the foundation, providing a sturdy yet tender base for what’s to come. This crust is generously studded with an abundance of semi-sweet chocolate chips, melting slightly during baking to create pockets of chocolatey bliss, and fluffy mini marshmallows that transform into sweet, gooey pockets. But the true magic happens with the crowning glory – a delicate, airy brown sugar meringue. This isn’t your average meringue; the brown sugar infuses it with a deeper, caramelized flavor that perfectly complements the chocolate and marshmallow below. The combination is simply extraordinary, a symphony of textures and tastes that dance on your palate. I honestly hadn’t experienced anything quite like them before creating this recipe, and they truly are incredibly good.

When I first brought these bars to a barbecue to share with friends, one immediately inquired if they were S’mores bars. It was a comparison I hadn’t initially considered, but upon reflection, the resemblance is undeniable. The classic S’mores combination of chocolate and marshmallow is certainly present, and the brown sugar meringue, with its slightly toasted, sweet notes, can indeed evoke the comforting taste of graham crackers. It’s a delightful twist on a beloved campfire classic, offering all the joy of s’mores in a convenient, shareable bar form, without the need for a roaring fire or sticky fingers from individual assembly.

Speaking of sharing, these bars are fantastic for gatherings. Their robust structure means they travel well, and cutting them into squares makes them easy for everyone to enjoy. Whether it’s a backyard barbecue, a potluck, or just a casual get-together, Mud Hen Bars are sure to be a conversation starter and a crowd-pleaser. Their distinctive look and unique flavor profile set them apart from traditional brownies or cookies, making them a memorable addition to any dessert spread.

Well, I’m off. Tomorrow marks the beginning of a truly epic 14-hour car trip, embarking on an adventure with a spirited two-year-old and a sweet, nursing two-month-old. The prospect of navigating such a long journey with two little ones is, to say the least, daunting. Wish us luck that we make it without too many meltdowns – ours or theirs! If you don’t hear from me soon, you can assume the worst (mostly kidding, but seriously, send good vibes!). We’re headed to visit Eric’s parents again, and the denial about our impending move out of state continues. We’ll only have about five days to wrap up our lives here once we return. Amidst all the chaos, these Mud Hen Bars provide a perfect moment of sweet escape, a reminder that even the busiest times call for a little indulgence.

Mud Hen Bars (Chocolate Chip Marshmallow Meringue Bars)

⭐⭐⭐⭐⭐

5 from 1 vote

Prep:
10 mins

Cook:
30 mins

Cooling Time:
5 mins

Total:
45 mins

Servings:
16 Servings

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A delicious bar recipe featuring a tender cookie crust, layered with chocolate chips and mini marshmallows, and topped with a unique brown sugar meringue. This dessert is a delightful surprise, offering a combination of textures and flavors that is truly special.

Ingredients

For the Crust:

• 1/4 cup shortening
• 4 tablespoons butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 whole egg + 2 eggs, separated (you will use 1 whole egg and 2 egg yolks for the crust, and the 2 egg whites for the meringue)
• 1 & 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mini marshmallows
• 1 cup semi-sweet chocolate chips

For the Meringue Topping:

• 2 egg whites (reserved from above)
• 1 cup light brown sugar, packed

Instructions

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13 inch baking pan with nonstick cooking spray, ensuring all surfaces are covered for easy removal of the bars later.
3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, softened butter, granulated sugar, 1 whole egg, 2 egg yolks (make sure to set aside the 2 egg whites for the meringue!), and vanilla extract. Beat until the mixture is light, fluffy, and smooth, scraping down the sides of the bowl as needed.
4. Gradually add the flour, baking powder, and salt to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to a tough crust.
5. Press the dough evenly into the bottom of the prepared 9×13 inch baking pan. This dough can be a bit sticky, so wetting your fingertips slightly with water can prevent the dough from adhering to your hands and make spreading easier. Ensure an even layer for consistent baking.
6. Sprinkle the chocolate chips and mini marshmallows evenly over the pressed crust. Distribute them well so every bite of the bar includes these delicious components.
7. For the meringue topping, ensure you have a very clean and dry mixing bowl (any grease can prevent the egg whites from whipping properly). Using a stand mixer with a whisk attachment (or a hand mixer), beat the 2 reserved egg whites on high speed. Continue beating until stiff, glossy peaks form, which typically takes about 2 minutes. The meringue should hold its shape when the whisk is lifted.
8. Gently fold in the 1 cup of packed light brown sugar using a rubber spatula. Stir carefully until the brown sugar is fully incorporated and there are no visible lumps. The key is to maintain as much air in the meringue as possible.
9. Carefully spread the brown sugar meringue mixture over the layer of chocolate chips and marshmallows. This step can be a little challenging as the meringue is light and airy. Don’t worry about achieving a perfectly smooth top; a rustic look is absolutely fine and adds to their homemade charm.
10. Bake for 25-35 minutes, or until the meringue topping is beautifully golden brown and set. Baking time can vary depending on your oven, so keep an eye on them. I found that around 30 minutes was perfect for my oven.
11. Once baked, remove the pan from the oven and allow the Mud Hen Bars to cool completely on a wire rack before attempting to cut them into squares. This is perhaps the hardest step, as the aroma is incredibly tempting, but proper cooling is crucial for clean cuts and for the bars to set properly. Enjoy your delicious creation!

Notes

I experimented with dark brown sugar for the meringue in one batch, and it turned out wonderfully. The topping was noticeably darker than with light brown sugar, which is to be expected, but the flavor was richer and had a deeper caramel note, which some might prefer. Feel free to use either, depending on your preference for sweetness and color.

Source: Cookies and Cups

Nutrition

Serving: 1 Bar
|
Calories: 277kcal
|
Carbohydrates: 43g
|
Protein: 2g
|
Fat: 11g
|
Saturated Fat: 5g
|
Polyunsaturated Fat: 1g
|
Monounsaturated Fat: 3g
|
Trans Fat: 1g
|
Cholesterol: 18mg
|
Potassium: 100mg
|
Fiber: 1g
|
Sugar: 32g
|
Vitamin A: 108IU
|
Calcium: 38mg
|
Iron: 1mg

Course:
Dessert

Cuisine:
American

Calories:
277

Keyword:
bars, chocolate chip, marshmallow, meringue, s’mores-like

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