Mud Hen Bars
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.
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.
Mud Hen Bars
- Category: Dessert
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
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.
- South Your Mouth
