A flashback to the 1950s, Mud Hen Bars stack three irresistible layers: a buttery blondie base, a gooey chocolate chip middle and a golden, toasted meringue top. They are sweet, buttery and perfectly crunchy in every bite.
Ingredients:
Nonstick cooking spray
4 eggs
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons vanilla
1 ½ cups all-purpose flour
1 cup bittersweet chocolate chips
1 cup miniature marshmallows
½ cup chopped pecans, toasted (optional)
1 cup packed brown sugar
Directions:
- Preheat oven to 350 F. Lightly coat a 13×9 inch baking pan with cooking spray.
- Separate 2 of the eggs, placing 2 egg whites in a medium bowl.
- In a large bowl, beat the butter with an electric mixer on medium 30 seconds. Add granulate sugar, baking powder and salt, and beat until fluffy. Beat in 2 whole eggs, the 2 egg yolks and 1 teaspoon vanilla until smooth. Add flour into butter mixture on low until just combined.
- Transfer butter mixture to prepared pan and spread evenly. Top with chocolate chips, mini marshmallows and pecans (if using).
- Beat remaining 2 egg whites on high until stiff peaks form, about 2 minutes. Fold in brown sugar and remaining ½ teaspoon of vanilla until combined and smooth. Spread on top of chocolate chip layer.
- Bake 20 minutes or until top is golden brown. Let cool completely before cutting into squares.
