Mud Hen Bars
Buttery base bars topped with chocolate, marshmallows, and brown sugar meringue — a nostalgic Southern favorite.
Mud Hen Bars are a classic Southern dessert with a loyal following, and one bite will tell you why. They start with a rich, buttery cookie base layered with chocolate chips, marshmallows, and an airy brown sugar meringue that bakes to a golden, slightly crisp topping. The combination of soft, gooey, and lightly crunchy textures is irresistible.
This vintage treat has been around for decades, often appearing in community cookbooks and family recipe boxes. They’re easy to make, feed a crowd, and pack a delightful mix of flavors — sweet, buttery, and just a little bit toasty from the meringue. Whether you’re baking for a potluck, holiday tray, or just because, Mud Hen Bars are sure to disappear quickly.
What You’ll Like About This Recipe
A nostalgic Southern classic. Mud Hen Bars are one of those vintage desserts that have stood the test of time. The recipe has roots in Southern home cooking, where simple ingredients become something greater than the sum of their parts. If you enjoy heirloom recipes or old-fashioned bakes, this one brings all that charm.
Layers of soft, gooey, and crisp textures. The buttery base resembles a blondie, the chocolate and marshmallows melt into chewy pockets, and the brown sugar meringue bakes to a delicate crisp. Every layer offers a different bite, making the bars more interesting than a typical cookie bar.
Easy to assemble. These bars look impressive, but the process is straightforward: mix a simple batter, sprinkle on toppings, whip egg whites, and spread. No special techniques beyond basic mixing are required, and the meringue is much more forgiving than pie-topping meringue.
Ideal for sharing and gatherings. A full 9×13-inch pan yields plenty of bars for potlucks, parties, or holiday dessert platters. They transport well, slice neatly once cooled, and offer something different from the usual brownies or cookies.
Versatile and customizable. You can swap in different chips, add nuts or dried fruit, or adjust the sweetness with darker chocolate. The recipe is flexible enough to adapt to your preference or whatever is already in your pantry.
Ingredient Notes
- Butter – Use unsalted butter so you can better control the overall saltiness. Softened butter helps create a fluffy, tender base. Salted butter works in a pinch; just reduce the added salt slightly.
- Granulated sugar – Provides sweetness and structure in the base layer. Creaming it with the butter helps create lift and a softer crumb.
- Egg + egg yolks – The whole egg adds moisture and structure, while the extra yolks contribute richness and tenderness. Save the whites — they whip into the brown sugar meringue topping.
- Vanilla extract – Enhances the buttery flavor of the base and complements the caramel notes in the meringue.
- Flour – All-purpose flour gives the bars a sturdy base that can hold the toppings without becoming dense.
- Baking powder – Adds light lift to the base so it isn’t overly heavy under the layers.
- Salt – Balances the sweetness and rounds out the flavors.
- Chocolate chips – Semi-sweet chocolate adds depth, but milk chocolate, dark chocolate, or mixed chips also work beautifully.
- Mini marshmallows – Melt into gooey, chewy pockets. Full-size marshmallows don’t melt evenly, so stick with minis.
- Walnuts – Completely optional, but they add a pleasant, slightly bitter crunch that cuts through the sweetness.
- Brown sugar – Essential for the meringue. Brown sugar creates a caramel-like, molasses-kissed flavor and helps the topping bake to a crisp, crackly finish.
Steps to Make Mud Hen Bars
- Prepare your pan by greasing it well so the bars release easily, and gather all ingredients so assembly goes smoothly.
- Mix a fluffy, buttery cookie-like base by creaming the butter and sugar, then adding the egg and yolks followed by the dry ingredients.
- Spread this thick batter evenly in the baking pan; it helps to use a small offset spatula to get clean edges.
- Sprinkle the top with chocolate chips, marshmallows, and nuts so every bite will have a mix of textures.
- Whip the reserved egg whites until stiff, fold in brown sugar, and gently spread the meringue over the top in an even layer.
- Bake until the meringue is lightly golden and crisp, and the edges of the bars look set.
- Let the bars cool completely — this is key for clean slicing and ensuring the layers set properly.
Tips
- Whip the egg whites until they hold firm peaks before folding in the brown sugar. This ensures the topping stays light instead of sinking into the marshmallows.
- Spread the meringue in small dollops to avoid dragging toppings around. A damp offset spatula or silicone spatula smooths the surface without sticking.
- Let the bars cool fully in the pan before cutting. Warm bars will collapse or smear, while cooled bars hold clean layers and cut neatly.
- If your oven runs hot, tent loosely with foil for the last few minutes to prevent over-browning of the meringue.
- For extra gooey centers, slightly underbake by a minute or two; for firmer slices, bake until the edges are lightly golden and the topping feels set.
Recipe Variations
- Try different chocolate chips. White chocolate, dark chocolate, butterscotch, peanut butter chips, or a mix will completely change the flavor profile and let you tailor the bars to your taste.
- Add dried fruit for contrast. Chopped dried cherries, cranberries, or apricots introduce a tart, chewy note that balances the sweetness and adds color to the cut bars.
- Make them nut-free. Simply omit the walnuts; the bars still bake beautifully and remain rich and gooey without them.
- Add a cinnamon twist. A sprinkle of cinnamon or a pinch of nutmeg in the base batter gives the bars a warm, fall-inspired flavor that complements the brown sugar meringue.
- Swirl in jam. A few teaspoons of raspberry or strawberry jam dolloped onto the base before adding toppings add a fruity surprise and a bright pop of flavor.
Serving Suggestions
- Serve with a cup of coffee or tea for a nostalgic afternoon treat.
- Add to a holiday dessert tray, cookie exchange, or potluck platter for a sweet option that stands out.
- Pair with vanilla ice cream or whipped cream to make a more decadent plated dessert.
- Choose to gift them in bakery boxes; they transport well and stay fresh for days at room temperature.
How to Store
Refrigerate: Store Mud Hen Bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Refrigeration helps keep the meringue crisp and prevents the marshmallows from becoming overly soft.
Freeze: Wrap individual bars tightly in plastic wrap, then place them in a freezer bag or container. Freeze for up to 2 months. Thaw at room temperature for the best texture.
Refresh: If the meringue softens, warm the bars briefly at a low oven temperature for a few minutes to restore some crispness. Avoid microwaving — it softens the meringue instead of crisping it.
Frequently Asked Questions
Mud Hen Bars
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 1 egg, , whole
- 2 eggs, , separated
- 1 teaspoon vanilla extract
- 1 1/2 cups flour, (200 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup walnuts, , chopped (optional)
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup brown sugar, (packed)
Instructions
- Prepare the oven and pan: Heat the oven to 350°F and butter a 9-by-13-inch baking pan.
- Make the batter: In a mixing bowl with an electric mixer, beat the butter and sugar for 3 minutes or until light and fluffy. Beat in the whole egg, 2 egg yolks, and vanilla (you’ll be using the whites later).Combine the flour, baking powder, and salt in another bowl and stir to blend. Add the dry ingredients to the first mixture and mix on low until combined.
- Make the brown sugar meringue: In a separate bowl, beat the egg whites until stiff; fold in the brown sugar.
- Assemble the layers in the pan: Spread the batter in the baking pan and sprinkle with the nuts, chocolate chips, and marshmallows. Spoon the meringue evenly over the marshmallow layer and gently spread to cover. Bake for 25 to 35 minutes or until golden brown.
- Cool and serve: Cool the bars in the pan on a rack, then cut and serve. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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