Mud Hen BarsPrint Print Without Images
Careful research on the internet gave me no reason as to why these delicious bars are named after a swamp bird. Probably the same reason you wonder why someone would name their child a plain-Jane name when they should be called Amelia, or Francesca, or Genevieve or some other beautiful name. All I know is that I stumbled on this apparently time-honored recipe while lost in Pinterest land and I knew it would quickly become a family favorite. Don’t let the uninspiring name fool you, these easy, gooey and delicious bars with a crunchy meringue topping will vanish before your eyes and they make a great little take-along dessert to a potluck or a friend’s house.
1/2 cup butter
1 cup sugar
1 whole egg
2 eggs, separated
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup chocolate chips
1 cup mini marshmallows
1 cup brown sugar, packed
- Preheat oven to 350 degrees F. Grease a 9×13 pan and set aside.
- In the bowl of a stand mixer, beat together butter and granulated sugar until creamy. Beat in 1 whole egg and 2 egg yolks (put aside the whites for later.) Beat in the vanilla extract.
- In a separate medium bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients. Blend until just combined. Spread mixture into 9×13″ pan. Sprinkle with marshmallows and chocolate chips.
- In a clean mixing bowl with whisk attachment on your mixer, beat the 2 remaining egg whites until stiff peaks form, about 2 minutes on high. (If you do this first, and set it aside in a bowl, you can reuse the same bowl for the cookie base without having to wash it)
- Fold in 1 light brown sugar and stir until combined and there are no lumps. (If your brown sugar is a bit clumpy, push it through a flour sifter first to get all the lumps out)
- Spread on top of chocolate chips and marshmallows.
- Bake 30-35 minutes until top is golden brown.
- Allow to cool completely before cutting into squares
Photo courtesy of Your Homebased Mom.