Caramel Chocolate Mud Hen Bars have a cookie bar base topped with marshmallows, chocolate chips, caramel chips, and a brown sugar meringue. They are rich, decadent, and it is difficult to eat just one!
I tried to find the origination of Mud Hen Bars but couldn’t find anything. I couldn’t find where they were developed and why the heck they were called ‘Mud Hen’ Bars. That’s the craziest name ever!
Nor, is Mud Hen Bars the prettiest dessert I’ve ever made!…. Maybe, that’s why they are called Mud Hen…
Caramel Chocolate Mud Hen Bars
Beyond the crazy name and the not so prettiness of this dessert, Caramel Chocolate Mud Hen Bars taste wonderful! Amazing even! They are similar to a blondie but with the chips on top instead of mixed in the batter. They are layered bars with a cookie-like base. The second layer has caramel, chocolate chips, and marshmallows. I topped all this with a brown sugar meringue. It is gooey with a very thin layer of crisp on the top.
In short, they’re full of texture and flavor. As well, they are crazy easy to make even with the meringue topping!
And, the name’s a little wacky!
More delish bars you’ll enjoy!
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Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
- 1/2 cup butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 large eggs seperated
- 1 and 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup caramel bits I used Kraft caramel bits
- 1 cup mini marshmallows
- 1 cup semi sweet chocolate chips
- 1 cup light brown sugar
Spray a 9x13 inch baking pan with non-stick spray
Preheat the oven to 350 degrees F
Cream butter, sugar, 1 egg, egg yolks and vanilla until smooth.
Add flour, baking powder, and salt and mix until combined. Don't overmix.
Spread mixture in prepared pan.
Top with caramel bits, chocolate chips, and marshmallows.
Beat 2 egg whites until stiff peaks form. Fold in brown sugar and fold until no lumps remain.
Spoon egg white mixture over marshmallows.
Bake 30 to 35 minutes until browned on top and set in the center.
Cool before cutting.
Store in an airtight container after completely cooled.