Mud Hen Bars Recipe
These chewy bars keep well in a covered container for several days if they last that long. Although you can use soft miniature marshmallows, I've found that when baking, if the marshmallows are a bit stale, they don't melt inside the baked goods. I now poke holes in the bag on my pantry shelf so that they will be fairly dried out before I bake with them.
1 cup softened butter
2 cups sugar
2 teaspoons vanilla
4 egg yolks
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups semi-sweet chocolate chips
2 cups chopped pecans, (optional)
2 cups mini marshmallows, preferably stale
Brown Sugar Meringue:
4 egg whites
2 cups brown sugar
- Preheat oven to 350º.
- Line an 11" x 17" jellyroll pan with parchment, or spray with non-stick spray.
- Cream the butter, sugar, vanilla, eggs, and egg yolks until light.
- Stir in the flour, baking powder, and salt; mixing well; press the mixture evenly onto the prepared pan.
- Sprinkle with the chocolate chips, pecans, if using, and mini marshmallows.
- In a separate bowl, beat the egg whites until foamy; with the mixer on high speed, beat in the brown sugar.
- Continue beating until the brown sugar is dissolved and the mixture forms soft peaks.
- Spread the mixture over the chocolate chips, pecans, and marshmallows. (This is easiest with an offset spatula - be patient, spreading takes a bit of time as it seems that there isn't enough meringue, but it will come together evenly after a while.
- Bake 30-35 minutes, or until the top is puffy and golden brown.
Amount Per Serving
Calories 181 Calories from Fat 65
Percent Total Calories From: Fat 36% Protein 4% Carb. 61%
Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 36 mg
Sodium 112 mg
Total Carbohydrate 27 g
Dietary Fiber 0 g
Sugars 8 g
Protein 2 g
Vitamin A 4% Vitamin C 0% Calcium 0% Iron 2%
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