Happy, Happy Birthday Steph!
Today is Steph’s birthday! In honor of her birthday, I made her Mud Hen Bars and sent them her way with a card and small present! So, for you wonderful readers, I will share this amazing recipe from twopeasandtheirpod.com with you.
Mud hen bars. I found them at twopeasandtheirpod.com! And, I have no idea why they’re called that (aka, Maria over at twopeasandtheirpod.com didn’t know)! What I do know is they’re quite tasty! They have a wonderful cookie crust, filled with gooey marshmallows and chocolate chips in the middle and topped with a sugar meringue topping that gives these bars a little bit of a crumble-y, flaky kind of crunch. Loved, loved, LOVED the topping! MMM. It just melts in your mouth. I won’t lie, it’s a sugary treat; but, it’s a bit of heaven in every single bite.
Maria said the original called for nuts. She didn’t use them and neither did I. I personally don’t like a whole lot of nuts in my desserts. But, feel free to add them if you want!
What you need:
1/2 cup butter, at room temperature
1 cup granulated sugar
3 large eggs, divided (1 egg, 2 yolks, and 2 egg whites)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
1 cup chopped nuts (I left these out)
1 cup light brown sugar
What to do:
- Preheat oven to 350 degrees F. Grease a 9×13 pan and set aside.
- In the bowl of a stand mixer, beat together butter and granulated sugar until creamy. Beat in 1 whole egg and 2 egg yolks (put aside the whites for later.) Beat in the vanilla extract.
- In a separate medium bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients. Blend until just combined. Spread mixture into 9×13″ pan. Sprinkle with marshmallows, chocolate chips, and nuts-if using.
- Beat egg whites until stiff peaks form. Gently fold in the brown sugar. Spread mixture evenly over marshmallows and chocolate chips. Bake for about 30 minutes or until bars are a deep golden brown. Let bars cool completely. Cut into squares and serve.