Mud Hen Bars

Mud Hen Bars

Today’s recipe is  a Recipe Redo and one I have had in my recipe file for years – it is also in our “Best of the Best Family Recipes” cookbook because it is a keeper.

I have no idea why they are called “Mud Hen Bars”.  When I googled the name I discovered there is a Mud Hen, New Jersey so maybe they were first made there.  A Mud Hen Bar is the perfect solution to any chocolate, marshmallow, ooey, gooey craving you may be having.!!

It starts with with basically a layer of cookie dough on the bottom and then topped with a layer of chocolate chips and marshmallows.

Mud Hen Bars

My favorite part of the Mud Hen Bar is the meringue like topping that is made by whipping egg whites and folding in brown sugar.  That is spread over the top of the marshmallows and chocolate chips before baking.

Mud Hen Bars

I love, love, the crunchy topping on the Mud Hen Bars.

Mud Hen Bars

I love these bars warm and fresh out of the oven.

Mud Hen Bars

They are good the next day too but by far the best when they are fresh.  They are so good when they are warm and gooey.

Mud Hen Bars

So next time you have a chocolate and marshmallow craving or need to take a bar cookie somewhere give them a try and let me know what you think.

Mud Hen Bars


For some other yummy, chocolatey and or marshmallow goodness try these:

Caramel Brownies

Chocolate Chip and Toffee Bars

Chocolate Mountains



Leigh Anne


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Mud Hen Bars
  • ½ C butter
  • 1 C sugar
  • 1 whole egg
  • 2 eggs, separated
  • 1½ C flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ C chocolate chips
  • 1 C mini marshmallows
  • 1 C brown sugar, packed
  1. Cream the butter and sugar
  2. Beat in the whole egg and 2 egg yolks
  3. Sift flour; baking powder and salt together; combine the two mixtures, blend thoroughly
  4. Spread batter in lightly greased 9 x 13 pan
  5. Sprinkle with nuts, chocolate chips chips and marshmallows over the batter
  6. Beat 2 egg whites stiff, fold in brown sugar
  7. Spread over top of cake
  8. Bake 30-40 minutes at 350 degrees
  9. Cut into bars


Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    I love the new look of your blog (the green is the perfect shade!). These bars look wonderful – I love bar treats because they are faster than scooping out cookies. I’ll have to give these a try this week when I take a meal to my neighbor!

  2. says

    Hey, I used to make bars like this quite often when I was a teenager! My friends and I loved them! I haven’t made them in so long, I should try again.

    My recipe was called “Sea Foam Chews” if I remember correctly…I always thought the meringue/brown sugar combo on top was pretty cool. I’ll have to go dig up my old recipe and see how it differs from yours…they look basically the same to me!

  3. jan says

    Can’t wait to make these. Wondering about the nuts… not included with the ingredients list but called for in the directions. How much? thanks!

  4. says

    Ok, I had never heard of these before I clicked over but now I totally want one. They look so delicious.

    Thanks so much for sharing at the Pinworthy Projects Party! You will be featured on Facebook and Twitter this week.

  5. says

    What a name for such a delicious looking cookie/bar! I’ve never heard of putting an egg white topping on a bar cookie, but it’s such a great idea. The top is probably really nice and crisp – a nice texture balance to the gooey center. It also seems like you could add any filling, and it would be delicious!


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