mud hen bars

This rich dessert begins with a layer of cookie dough, followed by a sprinkling of chocolate chips and marshmallows, topped with chewy brown sugar meringue.

I first made these bars several years ago. I’d stocked up on mini marshmallows while they were on sale because, at the time, my Pinterest feed seemed to be full of recipes that included them. To be honest, I don’t remember what other recipes I made with those marshmallows; I only remember this one.

As far as layered bars go, this recipe is deceptively easy. I’ve seen a lot of desserts that look incredible, but many of them seem to require you to prepare three separate recipes, like brownies and cookie dough and homemade caramel. I bet those treats taste amazing, but they look time-consuming and expensive.

Mud hen bars are neither labor-intensive nor costly. The bottom layer, cookie dough, comes together quickly. You don’t even need to bake the cookie layer before sprinkling it with chocolate chips and marshmallows. Only after the whole dish is topped with brown sugar meringue does it get put in the oven.

I made these bars several weeks ago to take to a get-together with a few college friends. They’re a great make-ahead option; the meringue stays chewy and the marshmallows and chocolate chips remain softened.

mud hen bars
adapted from your homebased mom

1/2 cup butter, softened
1 cup sugar
1 egg
2 eggs, separated
1 teaspoon vanilla extract
1 teaspoon baking powder
1 1/2 cups white whole wheat flour (all-purpose flour would be fine; I like the nuttiness whole wheat adds)
1/4 teaspoon salt
1 cup chocolate chips
1 1/2 cups mini marshmallows
1 cup brown sugar

Preheat oven to 350 degrees. Beat together butter and sugar until smooth. Stir in whole egg, two egg yolks, baking powder, and vanilla. Add flour and mix just until combined.

Spread cookie dough in a greased 9 x 13 dish. Sprinkle with chocolate chips and mini marshmallows; set aside.

To make the meringue, beat two egg whites until stiff. Gently fold in brown sugar until well incorporated. Spoon the meringue over chocolate chips and marshmallows, spreading evenly.

Bake 30-40 minutes, until meringue is set.

Looking for more decadent desserts? Check out my gluten free peanut butter cup bars or this rich brown sugar pound cake with caramel icing.

What is your favorite mini marshmallow recipe?