Contributing Writer: Leslie Cates
What possibly could be any better than a dessert filled with melted chocolate chips, fluffy marshmallows and pecans? These decadent Mud Hen Bars are chock-full of all this deliciousness! They start with a soft sugar cookie crust and end with a chewy brown sugar meringue that set these bars above the rest.
Perhaps it’s the kid in me, but I think the gooier the dessert, the better. My husband and I love to eat brownies and bars just right from the oven for that warm, ooey -gooiness! Sometimes the messier it is, the tastier it will be! I decided to showcase this recipe with a photo of a piece just a few minutes out of the oven. As you can see, these bars are falling apart with richness!
This is a treat that’s not only fun to say but quick and very easy to make. I guarantee the whole family will lovethese! Surprise your kids with a warm Mud Hen Bar and cold glass of milk for a special back-to-school treat!
Mud Hen Bars
(Adapted from: Chef In Training)
1/2 c. Butter, room temp
1 c. Sugar
3 Eggs (1 whole and 2 separated)
1 1/2 c. All-Purpose Flour
1 tsp. Baking Powder
1/4 tsp. Salt
1 c. Nuts, chopped (I used pecans)
1/2 c. Semi-Sweet Chocolate Chips
1 c. Marshmallows
1 c. Brown Sugar (I used dark)
Preheat the oven to 350 degrees.
Beat together sugar and butter until creamy. Beat in one whole egg and two egg yolks. (Put aside the whites for later.) In a separate bowl, mix together flour, baking powder and salt. Add to the butter mixture and mix well.
Spread into a 9×13 baking pan.
Sprinkle evenly with marshmallows, nuts and chocolate chips.
Beat egg whites until stiff peaks form. Gently fold in brown sugar. Spread the mixture in the pan over the top.
Bake for about 25-30 minutes or until the top is golden brown and the crust is cooked through. I used a dark baking pan and took mine out after 25 minutes. They were just right!
Allow to cool (as long as you can stand to keep your fork out!) and cut into squares.
Yields 12-15 bars
Share and enjoy!