Original Mud Hens


Please read the post below to see why I’m calling this “original” mud hens, and then try them soon! Have a GREAT day!

Gratefully, Christy

I have spent a considerable amount of time in the kitchen lately trying to come up with a shortcut recipe for my original Mud Hens recipe from My Cookbook.

No matter what I did, I ended up a little disappointed. The “shortcuts” weren’t nearly as good as the original. I normally don’t post recipes on SouthernPlate.com that are exclusive to my cookbook but when I found myself online looking to see if anyone else had come up with a good way to shortcut Mud Hens, I immediately came across over ten websites featuring the recipe from my cookbook ~laughs~  So I decided that if they can post the recipe, I certainly can, too!

So forget the shortcuts. This recipe is simple and easy as it is. Once you taste it, I’m sure you’ll think it is worth the effort :) 

You’ll need: Shortening, sugar, eggs, butter, salt, baking powder, and all purpose flour. 

You’ll also need: Chocolate Chips, Marshmallows, and Brown Sugar

Note: Use dark or light brown sugar, whatever cranks your tractor.

You don’t have to use mini chocolate chips but that is what I had on hand.

Begin by separating two of your eggs, whites in one bowl and yolks in the other.

Make sure you don’t get any of the yolk into your whites because we’re about to make an amazing brown sugar meringue and if any of those yolks get in there our meringue won’t beat up right.

Now put your butter, shortening, and sugar in a large bowl and beat with an electric mixer until fluffy.

Add in your 2 egg yolks and the additional whole egg and beat again. 

Like this. 

At this point you should get out a separate bowl and place your flour, baking powder, and salt in it and stir together.

You really should do that.

I’m not, I’m going to just add in my flour, baking powder, and salt into the batter.

But you should really mix them up in a separate bowl first and then dump them in.

Unless you’re not in the mood to. In that case just put them into your batter separately like I did.


Mix that up until well combined and you have your dough.

Pat into the bottom of your greased 9×13 inch dish.

If you need to you can put a little flour on your hands to help keep it from sticking, like I did. 

Top with chocolate chips and marshmallows.

Now we need to make our brown sugar meringue topping.

My mouth started watering just typing that..

Place your egg whites in a mixing bowl and beat the mess out of it until stiff peaks form.

Like this :) 

Add in your brown sugar…

And stir with a spoon until it’s well combined like this.

Now this contains raw eggs so you shouldn’t taste it..

~She says as she licks the spoon and sets it aside for the next photo~

Pour your meringue over the top of your marshmallows and spread it around to the edges.

Like this.

Bake at 350 for 30-40 minutes.

Oh how pretty!

Allow to cool completely and then cut into bars.

Original Mud Hens
  • ¼ Cup shortening
  • 4 Tablespoons butter, at room temperature
  • 1 Cup sugar
  • 1 whole egg
  • 2 eggs, separated
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup Chopped Nuts (optional)
  • 1 Cup Mini Marshmallows
  • ½ Cup (or a little more) Nestle Semi Sweet Chocolate Chips
  • 1 Cup Packed Brown Sugar (dark or light)
  1. Butter or grease a 9x13 pan.
  2. In a large bowl, cream the shortening, butter, and sugar. Beat in the whole egg and the yolks of the other two eggs.
  3. In a separate bowl, shift he flour, baking powder, and salt together.
  4. Combine the flour mixture with the creamed mixture, blending thoroughly.
  5. Spread the batter into the baking pan, patting with your hands if need be.
  6. Sprinkle chocolate chips, marshmallows, and nuts over the batter.
  7. In large bowl, beat the 2 egg whites until stiff. Fold in brown sugar until well combined.
  8. Spread brown sugar meringue over top of marshmallows, spreading to touch the edges of the pan to prevent it from shrinking during baking.
  9. Bake at 350 for 30-40 minutes, or until lightly browned on top.
  10. Cool completely and then cut into bars.

“Opportunity is always knocking.

The problem is that most people have the self-doubt station in their head turned up way too loud to hear it.

~Brian Vaszily


I’m teaming up with Nestle to help promote their Bake and Share Holiday Treat Contest! Click here to visit their Facebook page and get details on how you can enter your recipe for a chance to win $5000! We have some AMAZING cooks in the Southern Plate Family and I’d love to see one of you win this!


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