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
Scale
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.
