Mud Hen Bars starts off with a cookie crust topped with pecans, marshmallows, and chocolate chips, but the magic comes with the final layer of brown sugar meringue...mmm, so good!
In the 50s, the recipe did not have chocolate chips or mini marshmallows in it. This just shows you how recipes evolve over the years. I remember eating them with just pecans.
My favorite way to eat them is straight out of the oven while they are still gooey and yummy.
The next day I just heat them in the microwave and give them about a minute to warm up, and they are as yummy as the first day!
Just thought you might like to know this little tidbit! Enjoy!
Mud Hen Bars
Ingredients:
- 1/2 cup butter, softened to room temperature
- 1 cup sugar
- 3 eggs, divided
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup nuts, chopped
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup brown sugar
Directions:
Preheat oven to 350 degrees. Beat together the granulated sugar and butter until creamy. Beat in 1 whole egg and 2 egg yolks (save egg whites for later).
Preheat oven to 350 degrees. Beat together the granulated sugar and butter until creamy. Beat in 1 whole egg and 2 egg yolks (save egg whites for later).
In a separate bowl, mix the flour, salt, and baking powder. Add to the butter mixture and mix well. Spread into a 9 x 13 baking dish. Sprinkle with nuts, chocolate chips, and mini marshmallows.
Beat egg white until stiff peaks form. Fold in the brown sugar. Spread the meringue mixture over the marshmallows.
Bake for 30 minutes or until the bars are deep golden brown and the crust is cooked through.
Remove from oven and let cool in pan 10 minutes before cutting into bars.
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