• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Kitchen Hacks
  • Portfolio
  • About
    • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • Kitchen Hacks
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Desserts » Bars » Mud Hen Bars

    Mud Hen Bars

    Published: Nov 23, 2014 · Modified: Jul 13, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Mud Hen Bars

    Mud Hen Bars in baking dish

    I grew up in the South but with non-southern parents, so it’s not too unusual for me to come across a southern dish that I haven’t heard of. Blogs on the topic claim a southern origin, but I’m not so sure.  I’ve polled my southern friends and family and most haven’t heard of these. I’m not sure the South can take credit.  Whatever the origin, these are pretty tasty and unique. It starts with a cookie dough crust topped by chocolate chips, marshmallows and nuts.

    Mud Hen Bars in dish
    Mud Hen Bars cut into portions

    What makes them different from a regular bar is the meringue brown sugar layer. The top is all crackly from the meringue which gives the bar their flavor and unique texture.  We loved them.  I am putting a batch in the freezer and see what the college kids think when they come home, these are too gooey to ship.

    South Your Mouth

    Mud Hen Bars

    Author: Barbara Curry
    5 from 1 vote
    Print Pin
    PREP: 15 minutes
    COOK: 30 minutes
    Servings: 24

    Ingredients
     

    Bottom layer

    • 1 ½ cups flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup butter room temp
    • 1 cup sugar
    • 1 egg
    • 2 egg yolks
    • 1 teaspoon vanilla

    Middle layer

    • 1 cup chocolate chips
    • 1 cup mini-marshmallows
    • 1 cup pecans chopped

    Top layer

    • 2 egg whites
    • 1 cup brown sugar
    Prevent your screen from going dark

    Instructions
     

    • Bottom Layer:
    • Whisk together flour, baking powder and salt in a small bowl and set aside. With an electric mixer, beat butter and sugar until creamy. Add whole egg, egg yolks and vanilla and continue mixing until smooth. Slowly add flour mixture and mix until all ingredients are just combined.
    • Spray a 13 x 9 baking pan with cooking spray. Add dough to pan and spread evenly until bottom of pan is covered.
    • Middle Layer:
    • Top bottom layer evenly with chocolate chips, marshmallows and nuts.
    • Top Layer:
    • In a cold, clean mixing bowl, beat egg whites on high speed until stiff peaks form. Fold in brown sugar and stir until smooth and there are no lumps. Spread egg white mixture evenly over second layer.
    • Bake at 350º for 25-30 minutes or until top layer is golden brown. Remove from oven and cool before serving.

    Nutrition

    Serving: 1serving | Calories: 211kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 96mg | Potassium: 64mg | Fiber: 1g | Sugar: 23g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

    Explore Recipes

    BarsBaked
    « Kiawah Half Marathon 2014
    Red Velvet Cream Cheese Thumbprint Cookies »

    Reader Interactions

    Comments

    1. EsMay says

      August 06, 2017 at 12:55 pm

      OH MY GOODNESS, thank you for sharing! I had this recipe years ago, and then several of my recipes got destroyed or lost. I have been looking all over for this one. 🙂 It’s in the oven this very minute. 🙂

      Reply
      • Barbara Curry says

        August 06, 2017 at 4:20 pm

        So glad these have come back into your life! Are you from the South, I’m just curious if they are really a “Southern” thing.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Brunch Favorites

    • A square serving of scalloped sweet poatoes.
      Scalloped Sweet Potatoes with Two Types of Potatoes
    • A brie and sausage casserole with a serving spoon.
      Overnight Sausage Casserole with Brie
    • A bowl of square biscuits.
      Old Fashioned Buttery 7 UP Biscuits
    • A group of muffins next to a cake stand of muffins.
      Mixed Berry Muffins with Streusel Topping

    Popular

    • Black bottom chocolate cupcakes on parchment paper.
      Chocolate Black Bottom Cupcakes with Cream Cheese
    • A slice of blueberry pie with whipped cream on a white plate.
      Recipe for Fresh Blueberry Pie That’s Not Runny
    • A baking dish of Queso Chicken
      Queso Chicken
    • Mini appetizers on a platter
      Mini Croque Monsieur

    Footer

    Footer

    ↑ back to top

    COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
    BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

    15 shares