This recipe for Mud Hens is one I have been making for over twenty years now. I included it in one of my cookbooks and published it here some years ago but the photos are getting a long overdue update today! This is an over the top cookie bar with a shortbread like base covered with a filling of ooey gooey chocolate chips and marshmallows melted perfectly together and all of this is topped with a brown sugar meringue that everyone needs in their life. If you’ve never had a Mud Hen, I dare say that your life has not been fully lived up until this point.
So go ahead, treat yourself. Even better, treat those nearest and dearest to you. I love surprising the ones I love with homemade treats! Let’s get cooking!
You’ll need: Shortening, sugar, 2eggs (separated), 1 whole egg, butter (room temp), salt, baking powder, and all purpose flour. That’s for the cookie part. In addition to that you’ll need chocolate chips, marshmallows, and brown sugar for the topping. Note: Use dark or light brown sugar, whatever cranks your tractor. I use kosher marshmallows.
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.
At this point you should get out a separate bowl and place your flour, baking powder, and salt in it and stir together.
Add that into your previous egg mixture.
Mix that up until well combined with an electric mixer 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.
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.
As many bars as you feel like cutting. I tend to do a 3/4 grid so I end up with 12 generous ones
but sometimes I do a 4×5 and get 20.
Either way, you must must try a Mud Hen as soon as you possibly can because they are a new level of wonderful! Store in an airtight container. Best if eaten the first day or two after they are made but you sure won’t find me turning one down on day three or four! Hope you get to make these soon. Report back if you do!
- 1/4 Cup shortening
- 4 Tablespoons butter at room temperature
- 1 Cup sugar
- 1 whole egg
- 2 eggs yolks You'll use the whites in the topping
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Chopped Nuts optional
- 1 Cup Mini Marshmallows
- 1/2 Cup or a little more Nestle Semi Sweet Chocolate Chips
- 1 Cup Packed Brown Sugar dark or light
- 2 egg whites
- Butter or grease a 9x13 pan.
- In a large bowl, cream the shortening, butter, and sugar. Beat in the whole egg and the yolks of the other two eggs.
- In a separate bowl, stir together the flour, baking powder, and salt.
- Combine the flour mixture with the creamed mixture, blending thoroughly.
- Spread the batter into the baking pan, patting with your hands if need be.
- Sprinkle chocolate chips, marshmallows, and nuts over the batter.
- In large bowl, beat the 2 egg whites until stiff. Fold in brown sugar until well combined.
- Spread brown sugar meringue over top of marshmallows, spreading to touch the edges of the pan to prevent it from shrinking during baking.
- Bake at 350 for 30-40 minutes, or until lightly browned on top. 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.