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Preheat your oven to 350°F. Line a baking sheet with parchment paper and lightly spray the parchment paper with cooking spray.

In a large mixing bowl, combine the 1/2 cup of granulated sugar and 1/2 cup of butter. Use a hand mixer to cream them together until the mixture is light and fluffy.

Add the 1 whole egg to the creamed mixture and mix until it is well incorporated. Then, add the 2 egg yolks and 1 teaspoon of vanilla extract. Continue mixing with the hand mixer until the mixture is smooth and yellow.

Add the 1 1/2 cups of all-purpose flour and 1 teaspoon of baking powder to the wet ingredients. Mix until a cohesive dough forms.

Transfer the dough onto the prepared baking sheet. Place another piece of parchment paper on top of the dough and use your hands to press and spread the dough into a thin, even layer across the entire baking sheet. Remove the top parchment paper.

Evenly sprinkle the 1 cup of mini marshmallows over the dough layer. Then, evenly sprinkle the 1 cup of chocolate chips over the marshmallows.

In a separate clean bowl, add the 2 egg whites. Use a hand mixer to beat the egg whites until they form stiff peaks.

To soften the brown sugar, place the 1 cup of brown sugar in a container (such as a jar) and cover it with a damp paper towel. Microwave for 40 seconds.

Add the softened brown sugar to the stiff egg whites. Gently fold the brown sugar into the egg whites using a spatula until the mixture is uniformly combined and forms a light brown, fluffy meringue.

Carefully spoon the brown sugar meringue topping over the marshmallow and chocolate chip layer on the baking sheet. Use a spatula to gently spread it out evenly, ensuring it covers the entire surface. Sprinkle a little salt over the top of the meringue.

Place the baking sheet into the preheated oven and bake for 30-35 minutes, or until the meringue topping is golden brown and appears set.

Once baked, remove the pan from the oven. Allow the Mud Hen Bars to cool slightly before cutting them into individual bars.


Preheat your oven to 350°F. Line a baking sheet with parchment paper and lightly spray the parchment paper with cooking spray.

In a large mixing bowl, combine the 1/2 cup of granulated sugar and 1/2 cup of butter. Use a hand mixer to cream them together until the mixture is light and fluffy.

Add the 1 whole egg to the creamed mixture and mix until it is well incorporated. Then, add the 2 egg yolks and 1 teaspoon of vanilla extract. Continue mixing with the hand mixer until the mixture is smooth and yellow.

Add the 1 1/2 cups of all-purpose flour and 1 teaspoon of baking powder to the wet ingredients. Mix until a cohesive dough forms.

Transfer the dough onto the prepared baking sheet. Place another piece of parchment paper on top of the dough and use your hands to press and spread the dough into a thin, even layer across the entire baking sheet. Remove the top parchment paper.

Evenly sprinkle the 1 cup of mini marshmallows over the dough layer. Then, evenly sprinkle the 1 cup of chocolate chips over the marshmallows.

In a separate clean bowl, add the 2 egg whites. Use a hand mixer to beat the egg whites until they form stiff peaks.

To soften the brown sugar, place the 1 cup of brown sugar in a container (such as a jar) and cover it with a damp paper towel. Microwave for 40 seconds.

Add the softened brown sugar to the stiff egg whites. Gently fold the brown sugar into the egg whites using a spatula until the mixture is uniformly combined and forms a light brown, fluffy meringue.

Carefully spoon the brown sugar meringue topping over the marshmallow and chocolate chip layer on the baking sheet. Use a spatula to gently spread it out evenly, ensuring it covers the entire surface. Sprinkle a little salt over the top of the meringue.

Place the baking sheet into the preheated oven and bake for 30-35 minutes, or until the meringue topping is golden brown and appears set.

Once baked, remove the pan from the oven. Allow the Mud Hen Bars to cool slightly before cutting them into individual bars.
