Mud Hen Bars are one of those old-fashioned desserts that have stood the test of time, charming bakers and sweet lovers for generations. With their chewy cookie-like base, gooey chocolate and marshmallow center, and crisp brown sugar topping, these layered bars deliver a flavor and texture experience that’s impossible to forget.
Unlike brownies or blondies, Mud Hen Bars bring together three distinct layers that work in harmony, making them a favorite at potlucks, bake sales, and family gatherings. Whether you’re discovering Mud Hen Bars for the first time or looking to perfect your family recipe, this classic treat is guaranteed to satisfy your sweet tooth while carrying a hint of nostalgia in every bite.
The Origin of Mud Hen Bars: A Sweet History
The exact origin of Mud Hen Bars is still debated, but many food historians trace them back to the southern United States. Some claim that Mud Hen Bars were first baked in Kentucky or Mississippi, while others believe the recipe was passed down through family cookbooks in the Midwest. The name itself adds mystery, as Mud Hen Bars have nothing to do with birds. Over time, the dessert became a staple in American kitchens, passed on from grandmothers to new generations.
Classic Old-Fashioned Mud Hen Bars
Yield: ~24 squares (9×13 in / 23×33 cm pan)
Oven: 350°F (175°C)
Time: 15 min prep · 30–35 min bake · cool completely
Ingredients (Base + Layers)
- Unsalted butter – ½ cup / 113 g, softened
- Granulated sugar – 1 cup / 200 g
- Large eggs – 2, separated (you’ll use the yolks in the base and the whites for the topping)
- All-purpose flour – 1½ cups / ~190 g
- Baking powder – 1 tsp / ~4 g
- Fine salt – ¼ tsp / ~1.5 g
- Vanilla extract – 1 tsp / 5 ml (optional but recommended)
- Semi-sweet chocolate chips – 1 cup / ~170 g
- Mini marshmallows – 1 cup / ~50 g
Ingredients (Brown-Sugar Meringue Topping)
- Egg whites – from the 2 eggs above
- Light brown sugar, packed – 1 cup / ~200 g
Equipment
- 9×13 in (23×33 cm) metal baking pan
- Parchment paper + a little butter/oil for greasing
- 2 mixing bowls (one very clean/dry for egg whites)
- Hand mixer or stand mixer
Step-by-Step Instructions
- Prep the pan: Grease the pan lightly, line with parchment (overhangs help you lift out), then lightly grease the parchment.
- Heat the oven: Preheat to 350°F (175°C).
- Cream butter & sugar: In a bowl, beat butter and granulated sugar 2–3 minutes until pale and fluffy.
- Add yolks & vanilla: Beat in 2 egg yolks (reserve whites) and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt.
- Make the dough: Add dry mix to the butter mix; beat on low just until a soft dough forms (don’t overmix).
- Press into pan: Spread/press dough evenly into the prepared pan (dampen fingers or use an offset spatula).
- Add the “gooey” layer: Scatter chocolate chips evenly, then mini marshmallows.
- Whip the topping: In a clean, grease-free bowl, beat egg whites to soft peaks; sprinkle in brown sugar and beat until glossy and thick (no dry sugar lumps).
- Top & swirl: Dollop the brown-sugar meringue over the pan and gently spread—leave a few rustic swirls.
- Bake: 30–35 minutes until the top is crackly and deep golden brown and edges are set.
- Cool completely: Place the pan on a rack and cool fully (the gooey layer needs to set).
- Slice: Lift out using the parchment; cut into bars with a sharp knife (wipe blade between cuts).
- Serve & store: Enjoy at room temp. Store airtight up to 3 days; refrigerate up to 5 days; freeze (well-wrapped) up to 2 months.
Done right: Bars have a soft, cookie-like base, gooey chocolate-marshmallow middle, and a lightly crisp, crackly brown-sugar top.
Mud Hen Bars Recipe: Step-by-Step Guide
Ingredients for Mud Hen Bars:
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (separated)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup light brown sugar (packed)
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in one egg yolk (save the whites) and mix well.
- Add flour, baking powder, and salt; blend to form a dough.
- Spread dough evenly into the pan.
- Sprinkle chocolate chips and marshmallows over the dough.
- In another bowl, beat egg whites until foamy; fold in brown sugar.
- Spread meringue mixture on top of marshmallows and chips.
- Bake for 30–35 minutes, until golden brown.
- Allow Mud Hen Bars to cool completely before slicing.
Brownie Mud Hen Bars (Chocolate-Forward Twist)
Oven: 350°F (175°C) · Pan: 9×13 in (metal)
Ingredients (Fudgy Brownie Base)
- Unsalted butter, melted – ½ cup / 113 g
- Granulated sugar – 1 cup / 200 g
- Large eggs – 2
- Vanilla extract – 1 tsp / 5 ml
- Unsweetened cocoa powder – ⅓ cup / ~35–40 g
- All-purpose flour – ½ cup / ~63 g
- Fine salt – ¼ tsp
Add-Ins (Middle Layer)
- Semi-sweet chocolate chips – ¾ cup / ~130 g
- Mini marshmallows – 1 to 1½ cups / ~50–75 g (more marshmallow = gooier)
Brown-Sugar Meringue Topping
- Egg whites – 2
- Light brown sugar, packed – ¾ cup / ~150 g
Step-by-Step Instructions
- Prep pan & oven: Same as classic.
- Make brownie batter:
- Whisk melted butter + sugar until combined.
- Whisk in eggs one at a time, then vanilla (batter should thicken and look glossy).
- Sift in cocoa, flour, salt; fold gently just until no dry pockets remain (fudgy batter).
- Spread base: Smooth batter into the pan.
- Add middle layer: Sprinkle choc chips and marshmallows evenly over the brownie base.
- Whip topping: Beat egg whites to soft peaks; gradually beat in brown sugar to a thick, glossy spread.
- Top & bake: Spread meringue over the pan; bake 28–32 minutes until top is crackly and deep golden.
- Cool & slice: Cool completely before cutting (brownie base sets as it cools).
Result: Deep chocolate flavor from the brownie base, with the signature gooey layer + crackly brown-sugar cap of Mud Hen Bars.
Mud Hen Bars Gluten Free: How to Make Them Allergy-Friendly
With more people choosing gluten-free diets, bakers have adapted the traditional recipe to create Mud Hen Bars gluten free. By replacing regular flour with almond flour or a gluten-free baking blend, you can still achieve the same chewy texture and sweet layers. Adding a little xanthan gum helps the base hold together better. Mud Hen Bars gluten free are a great option for families who want to enjoy the dessert without worrying about allergies.
Mud Hen Bars Baked by Melissa: A Famous Take
Mud Hen Bars gained popularity when bakeries like “Baked by Melissa” added them to their dessert lineup. Known for creative treats, Baked by Melissa put its own spin on the recipe, often creating bite-sized versions. The bakery’s influence shows how Mud Hen Bars continue to evolve while staying true to their roots.
Serving Suggestions: Enjoying Mud Hen Bars in Style
Mud Hen Bars are incredibly versatile when it comes to serving. You can enjoy them plain with a cup of coffee or serve them warm with a scoop of vanilla ice cream. Mud Hen Bars also make wonderful gifts when cut into neat squares and wrapped in parchment paper. No matter how you serve them, Mud Hen Bars are always a crowd-pleaser.
Nutritional Information and Health Facts of Mud Hen Bars
While Mud Hen Bars are a delicious treat, it’s good to know their nutritional values. On average, one square of Mud Hen Bars (2×2 inch piece) contains about 200–250 calories, 12 grams of fat, and 25 grams of sugar. They are high in carbohydrates due to the flour and sugar, but also provide a small amount of protein from the eggs. For a lighter version, you can reduce the sugar, use dark chocolate, or substitute marshmallows with dried fruit.
| Nutrient (per serving) | Amount |
|---|---|
| Calories | 220 |
| Fat | 12g |
| Carbohydrates | 28g |
| Protein | 3g |
| Sugar | 25g |
Common Mistakes to Avoid When Making Mud Hen Bars
Even though Mud Hen Bars are simple to make, a few mistakes can ruin them. Overmixing the dough can make the base too tough, while underbaking can leave the middle raw. Using stale marshmallows will result in dry, hard spots instead of gooey layers. Another mistake is cutting the bars before they cool, which causes them to fall apart. By avoiding these common errors, your Mud Hen Bars will always turn out perfect.
Final Thoughts: Why Mud Hen Bars Are a Timeless Dessert
Mud Hen Bars have remained popular for generations because they strike the perfect balance of flavors and textures. With their chewy base, gooey middle, and crunchy top, they offer something for everyone. Whether you make old fashioned Mud Hen Bars, gluten-free variations, or even Brownie Mud Hen Bars, this dessert continues to bring families and friends together. Simple to bake and delicious to eat, Mud Hen Bars will always hold a special place in American dessert culture.
