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.
Why You’ll Love It
Classic and nostalgic. A beloved Southern bar cookie with decades of history and flavor.
Layers of texture. Buttery base, gooey chocolate and marshmallows, and a crisp brown sugar meringue topping.
Easy to make. Simple pantry ingredients come together in under an hour.
Perfect for sharing. Makes a big batch that’s great for potlucks and gatherings.
Ingredient Notes
- Butter – Unsalted is best for controlling saltiness, but salted works if that’s what you have.
- Chocolate chips – Semi-sweet balances the sweetness, but you can use milk chocolate if you prefer.
- Mini marshmallows – They melt into the bars, creating gooey pockets of sweetness.
- Brown sugar – Gives the meringue a caramel-like flavor.
- Walnuts – Optional, but they add a nice crunch and a slightly bitter contrast to the sweet topping.
Steps to Make Mud Hen Bars
- Prepare the pan and have all ingredients ready.
- Make a buttery cookie-like batter for the base.
- Spread the batter in the pan and add chocolate chips, marshmallows, and nuts if desired.
- Whip egg whites and fold in brown sugar to make the meringue topping.
- Spread the meringue over the bars and bake until golden.
- Cool completely before cutting into squares or bars.
Recipe Variations
- Try different chips. Swap in white chocolate, butterscotch, or peanut butter chips for a twist.
- Add dried fruit. Chopped dried cherries or cranberries add a tart contrast.
- Go nut-free. Leave out the walnuts for an allergy-friendly version.
Serving Suggestions
- Serve with coffee or tea for an afternoon treat.
- Add to a dessert tray for holidays and potlucks.
- Pair with a scoop of vanilla ice cream for an indulgent dessert.
Meringue Layer Tips
- Add the meringue layer in small dollops over the surface of the marshmallow and chocolate chip mixture, then use an offset spatula 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 the look!
How to Store
Refrigerate: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze: Wrap bars individually and freeze for up to 2 months. Thaw at room temperature before serving.
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
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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