Everyday Recipes for Home Cooks

Mud Hen Bars

Name: Mud Hen Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1/2 cup butter; 1 cup granulated sugar; 1 large egg, whole; 2 large eggs, separated; 1 teaspoon vanilla extract; 1 1/2 cups flour (7 oz); 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup chopped walnuts (optional); 1 cup semi-sweet chocolate chips; 1 cup mini marshmallows; 1 cup brown sugar, packed

These old-fashioned Mud Hen Bars have a brown sugar cookie base, gooey chocolate and marshmallows, and a crisp meringue topping that cracks as you bite in.

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Mud hen bars are a vintage Southern dessert recipe with layers of flavor and texture. They have everything you love about a good bar cookie—sweet, chewy, and gooey, and a delightfully crisp finish. The soft sugar cookie base is studded with optional chopped nuts, melty chocolate chips and mini marshmallows, then topped with a crackly brown sugar meringue that bakes into a golden, marshmallow-kissed finish.

They might not have the prettiest name, but these bars are always a crowd-pleaser. Perfect for bake sales, holiday platters, or just because, mud hen bars are one of those recipe box finds that feel like a hidden gem.

How to Make Mud Hen Bars

Make the Batter

Batter for mud hen bars, a southern bar cookie. — Base batter for mud hen bars.

Beat the butter and sugar for 3 minutes or until light and fluffy, then beat in the whole egg, 2 yolks, and vanilla. Combine and mix the flour, baking powder, and salt in a separate bowl, and then add to the first mixture. Mix on low speed until combined.

Make the Meringue Topping

The brown sugar meringue mixture for the mud hen bars topping. — Brown sugar meringue topping for mud hen bars.

In a medium mixing bowl, beat the egg whites until stiff and fold in the brown sugar.

Assemble the Layers

Layering mud hen bars in the pan with walnuts, chocolate chips, and mini marshmallows. — Assembling the layers.

The brown sugar meringue mixture is spread over the mini marshmallows. — Meringue topping.

Butter a 9-by-13-inch baking pan. Spread the first batter in the pan, followed by the nuts, chocolate chips, and mini marshmallows. Spoon the meringue evenly over the marshmallows and gently spread.

Bake

Bake the mud hen bars for 25 to 35 minutes or until golden brown.

Serve

Closeup of a stack of mud hen bars. — Stacks of mud hen bars.

Cool on a rack, then slice into bars and enjoy!

Meringue Layer Tips

It can be a bit tricky to spread the soft meringue over the marshmallow and chocolate chips, but it isn’t really difficult. Here are a few tips:

Add the meringue layer in small dollops over the surface of the marshmallow and chocolate chip mixture, then use an offset spatula This content may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. or silicone spatula to gently spread it.
If the meringue sticks to the spatula, moisten it with a little water.
If you don’t have perfect coverage, don’t worry! The meringue will puff and spread a bit as it bakes. Plus, an uneven surface adds to look!

Recipe Variations

Swap butterscotch, white chocolate, or peanut butter chips for the chocolate chips, or add a variety.
Add toffee or brickle chips for extra crunch.
Omit the walnuts or replace them with chopped pecans, hazelnuts, or peanuts.

How to Store

Store the mud hen bars at room temperature in an airtight container for up to 3 days. Put wax paper or parchment between layers to prevent sticking.
For more extended storage or if the ambient temperature is hot and humid, store them in a sealed container in the fridge for up to 1 week. Let them come to room temperature before serving.
To freeze, wrap the individual bars in plastic wrap and foil and put them in a freezer bag. Label the bag with the name and date, and freeze for up to 2 months. Thaw at room temperature.