Today’s recipe is 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.
I love these bars warm and fresh out of the oven. They are o.k. the next day too but by far the best when they are fresh. They are so good, yummy and gooey. They have a layer of chocolate chips and marshmallows and have a crunchy, meringue-like topping.
I think you’ll like them – 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.
1/2 cup shortening (use half butter)
1 cup sugar
1 whole egg
2 eggs, separated
1 1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup nuts, chopped (I left these out)
1/2 cup chocolate chips
1 cup mini marshmallows
1 cup brown sugar, packed
Cream the shortening and sugar. Beat in the whole egg and 2 egg yolks. Sift flour; baking powder and salt together; combine the two mixtures, blend thoroughly. Spread batter in lightly greased 9 x 13 pan. Sprinkle with nuts, chocolate chips chips and marshmallows over the batter. Beat 2 egg whites stiff, fold in brown sugar. Spread over top of cake. Bake 30-40 minutes at 350 degrees. Cut into bars.