Recipe for a delicious cookie bar with marshmallows, chocolate chips and topped with a brown sugar meringue – these Muds Hens are irresistible!
If there is one thing in this cookbook that has held my attention more than anything else, it’s the desserts. (I guess that’s how it is with everything, though – I have a huge sweet tooth!) As I was going through the cookbook, trying to decide what recipes to make this month, this recipe caught my attention. I bookmarked it, but then decided not to make it because I was afraid they wouldn’t be something spectacular. But for some reason, I just kept going back to it. So much that I finally gave in and decided to make them.
Do yourself a favor right now – MAKE THESE. I’m not kidding. I had never had a Mud Hen before, but you can bet that I will be making these often. These are the kind of bars that you make for a pot luck, and afterward, everyone is asking you for the recipe. They look so simple and unassuming, but before you know it, you’ll have eaten half of the pan. What’s not to love? A cookie base covered with nuts, marshmallows and chocolate, and then you cover that with a brown sugar meringue. Seriously. Go make these. NOW.
Recipe Rating: 9.75 out of 10
Mud Hens
Ingredients
- 1/4 cup shortening
- 4 tablespoons butter at room temperature
- 1 cup granulated sugar
- 1 whole egg
- 2 eggs separated
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped nuts
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
- 1 cup packed light brown sugar
Instructions
- Preheat the oven to 350F. Butter a 9×13-inch baking pan.
- In a large bowl, cream together the shortening, butter and sugar. Add in the 1 whole egg and 2 egg yolks (reserve whites for later) and mix well. In a separate bowl, sift together the flour, baking powder and salt. Add the dry ingredients into the creamed mixture and mix until full incorporated.
- Spread the batter into the prepared baking dish. (You may need to use your hands to spread it out evenly.) Sprinkle the nuts over, followed by the marshmallows and the chocolate chips.
- In a large bowl, beat the 2 reserved egg whites until stiff. Fold in the brown sugar. Spread evenly over the top of the batter.
- Bake in the preheated oven for 30 to 40 minutes, or until lightly browned on top. Cool completely then cut into bars.
grace says
so i should go make these? is that what you’re saying? 🙂
it’s a unique and interesting recipe–thanks for sharing.
Ellie @ Kitchen Wench says
Sounds like a decadent sugar rush, alright 😉 Out of curiosity, how well does the cookie base actually cook? Does it become crunchy like a proper cookie, or stay a bit soft and chewy?
Katrina says
Yum! These have all the right ingredients in them.
Heather of Kitchen Concoctions says
I am adding these to my ever growing list of desserts to make! I guess I have a bug sweet tooth too!
Joanne says
The combination of chocolate and marshmallows is a classic for a reason! Hellagood!
Erin says
Um…yum! I will be making these this weekend! Thanks so much for posting this recipe.
Maria says
I will be making these, don’t you worry!
Ordinary Arts says
I just so happen to have all of the ingredients on hand in my cupboards. Oh darn, I guess I’ll just have to whip up a batch! Thank you for sharing the recipe!
-Emily
Julie says
What kind of nuts did you use?
Deborah says
Julie, I used pecans, and they were great!
Averie @ Love Veggies and Yoga says
“These are the kind of bars that you make for a pot luck, and afterward, everyone is asking you for the recipe”–
Ok, I’m sold. They look and sound phenomenal and i have never heard of them before, or had them. But now i want them!!
Lauren at Keep It Sweet says
I can see why you were enamored with these, they look amazing!