If you have a sweet tooth that craves something beyond the usual cookies and brownies, let me introduce you to a showstopper: the Mud Hen Bars (Chocolate Chip Marshmallow Meringue Bars) Recipe. These bars bring together a chewy cookie base layered with gooey mini marshmallows and melty chocolate chips, all topped with a cloud-light, caramelized meringue that will have you swooning with every bite. They are a nostalgic treat with a sophisticated twist, perfect for sharing with friends or indulging as your special dessert. Once you try this recipe, you’ll find it hard to stop at just one bar!
Ingredients You’ll Need
Getting these bars right is all about combining simple, pantry-friendly ingredients that work together to create a delightful medley of textures and flavors. Each item plays a crucial role in making sure your bars are perfectly sweet, soft, and delectably golden.
- Shortening: Adds tenderness and helps create that soft base texture for the bars.
- Butter (softened): Brings buttery richness and moisture essential for flavor.
- Granulated sugar: Provides sweetness and a bit of structure in the cookie dough.
- Vanilla: Enhances all the flavors with its sweet aromatic notes.
- Whole egg + 2 eggs (separated): Eggs bind the ingredients and the whites create the meringue topping.
- Flour: The base ingredient that gives your bars their body.
- Baking powder: Adds just enough lift for a tender crumb.
- Salt: Balances sweetness and deepens all the flavors.
- Mini marshmallows: Melt into gooey pockets of softness across the bars.
- Semi-sweet chocolate chips: Add that irresistible melty chocolaty allure.
- Light brown sugar (packed): Sweetens and moistens the meringue layer while imparting a slight caramel flavor.
How to Make Mud Hen Bars (Chocolate Chip Marshmallow Meringue Bars) Recipe
Step 1: Preheat and Prepare Your Pan
Set your oven to 350°F to ensure it’s nicely warmed when your batter is ready. Lightly spray a 9×13-inch baking pan with nonstick spray, which makes removing your bars later a breeze. A little prep goes a long way towards baking success.
Step 2: Make the Cookie Base
Using a large bowl or mixer, beat together shortening, softened butter, granulated sugar, one whole egg, and two egg yolks (reserve the whites for the meringue!), along with the vanilla extract. Cream this mixture until it’s smooth and inviting, creating a rich foundation for your bars.
Step 3: Combine the Dry Ingredients
Into your wet mixture, sift in the flour, baking powder, and salt. Mix just until everything is combined to avoid overworking the dough, which helps keep your bars tender rather than tough. Spreading this dough evenly in your prepared pan can be tricky—wetting your fingers slightly prevents sticking and gives you better control.
Step 4: Add the Chocolate Chips and Marshmallows
Next, sprinkle the mini marshmallows and semi-sweet chocolate chips evenly over the dough. These little pockets of melt-in-your-mouth sweetness are what make these bars truly unforgettable.
Step 5: Prepare and Spread the Meringue
Using a clean, dry bowl with a whisk attachment on your mixer, beat the reserved two egg whites until stiff peaks form. This means when you lift the whisk out, the whites stand tall without collapsing. Gently fold in the packed light brown sugar with a rubber spatula, mixing until smooth and lump-free. Carefully spread this luscious meringue layer over the marshmallows and chocolate chips. Don’t fret if it’s not perfectly even; rustic charm is part of the appeal.
Step 6: Bake to Golden Perfection
Slide your pan into the oven and bake for 25 to 35 minutes until the topping is a gorgeous golden brown and the edges lightly pull away from the sides of the pan. Around 30 minutes usually hits the sweet spot.
Step 7: Cool and Cut with Care
Patience is key here—let the bars cool completely before cutting into squares. That gooey, soft center holds together much better once it’s fully set. Brace yourself because this step is both the most challenging and the most rewarding!
How to Serve Mud Hen Bars (Chocolate Chip Marshmallow Meringue Bars) Recipe
Garnishes
While these bars are stunning on their own, adding a light dusting of powdered sugar or a drizzle of melted chocolate can elevate their visual appeal and sweetness. For a festive touch, sprinkle with crushed graham crackers or a pinch of cinnamon!
Side Dishes
Serve these bars alongside a scoop of vanilla ice cream or dollops of whipped cream to balance the richness. A hot cup of coffee or cocoa pairs beautifully, amplifying the comforting vibe of every bite.
Creative Ways to Present
For parties or gift-giving, cut the Mud Hen Bars into bite-sized squares and arrange them on a decorative platter with fresh berries. Layer them between parchment paper in a pretty box for a heartfelt homemade gift.
Make Ahead and Storage
Storing Leftovers
Store leftover Mud Hen Bars in an airtight container at room temperature for up to 3 days. They maintain their chewy and marshmallowy goodness best this way, though they will soften slightly over time.
Freezing
These bars freeze beautifully. Wrap individual pieces tightly in plastic wrap and place in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature before serving for best results.
Reheating
To revive that fresh-baked warmth, pop a bar in the microwave for 10–15 seconds or warm in a low oven for a few minutes. The marshmallow topping will soften wonderfully, bringing back that just-baked experience.
FAQs
Can I use a different type of chocolate in the Mud Hen Bars (Chocolate Chip Marshmallow Meringue Bars) Recipe?
Absolutely! Feel free to swap the semi-sweet chips for milk chocolate, dark chocolate, or even white chocolate chips depending on your preference. Each type will add its own unique flavor profile to the bars.
Is it possible to make these bars gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just make sure the blend includes xanthan gum or another binding agent for best texture.
What if I don’t have shortening?
You can use an equal amount of butter instead, though shortening helps keep the bars tender and adds a particular texture. Butter-only versions will be slightly richer but can be delicious as well.
How can I ensure my meringue turns out stiff and glossy?
Use clean, grease-free bowls and beaters, and make sure no yolk accidentally gets into your egg whites. Start beating on medium speed before increasing to high to build volume gradually.
Can these bars be made ahead for a party?
Definitely! These bars are fantastic made a day in advance and stored at room temperature. It gives all the flavors time to meld, and the meringue topping stays delightfully soft.
Final Thoughts
Making the Mud Hen Bars (Chocolate Chip Marshmallow Meringue Bars) Recipe is like wrapping yourself in a warm, cozy hug that’s bursting with chocolate and marshmallow goodness. They strike the perfect balance of chewy, gooey, and airy textures that will quickly make them a staple in your baking repertoire. Whether you’re treating yourself or sharing with loved ones, these bars are sure to bring smiles and happy memories. Trust me, once you bake these, they’ll become your go-to dessert for every occasion!
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Mud Hen Bars (Chocolate Chip Marshmallow Meringue Bars) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Mud Hen Bars are a delightful dessert combining a buttery shortbread base with a gooey layer of chocolate chips and mini marshmallows, topped with a sweet, fluffy marshmallow meringue. This nostalgic treat bakes to a golden perfection, offering a perfect balance of textures and flavors that make each square irresistibly delicious.
Ingredients
Base
- 1/4 cup shortening
- 4 tablespoons butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 whole egg
- 2 egg yolks
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Topping
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
- 2 egg whites
- 1 cup light brown sugar, packed
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the bars evenly.
- Prepare the pan: Lightly spray a 9×13 inch baking pan with nonstick spray to prevent sticking and help with easy removal after baking.
- Make the base dough: In a large bowl or stand mixer, beat together shortening, softened butter, granulated sugar, one whole egg, two egg yolks (reserve the egg whites for later), and vanilla until the mixture is smooth and creamy.
- Add dry ingredients: Mix in the flour, baking powder, and salt just until combined. Avoid overmixing to keep the base tender. Spread the dough evenly into the prepared pan, wetting your fingers to prevent sticking during spreading.
- Add chocolate and marshmallows: Sprinkle mini marshmallows and semi-sweet chocolate chips evenly over the dough layer to create a delicious filling.
- Prepare the meringue topping: Using a clean bowl and whisk attachment, beat the reserved egg whites on high speed until stiff peaks form, approximately 2 minutes.
- Incorporate brown sugar: Gently fold the packed light brown sugar into the beaten egg whites with a rubber spatula until smooth and lump-free, forming a sweet meringue topping.
- Spread meringue over filling: Carefully spread the meringue mixture evenly over the chocolate chip and marshmallow layer. It doesn’t have to be perfect; rustic spreading works well.
- Bake: Place the pan in the preheated oven and bake the bars for 25-35 minutes until the meringue topping is golden brown and set. Approximately 30 minutes is ideal.
- Cool and serve: Allow the bars to cool completely in the pan before cutting into 16 squares. This step is important to help the bars set and prevent them from falling apart when sliced.
Notes
- Wet your fingers slightly when spreading the base dough to prevent it from sticking and to smooth it out evenly.
- Make sure the mixing bowl and whisk are completely clean and dry before beating egg whites to ensure they reach stiff peaks.
- Don’t worry if the meringue topping looks rustic; it will bake to a beautiful golden color and hold its shape.
- Let bars cool fully before cutting to get neat squares that hold together well.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
