Old-Fashioned Mud Hen Bars

Ingredients

• 0.5 cup unsalted butter (Softened; 1 stick)
• 1 cup granulated sugar
• 1 large egg (Whole egg)
• 2 large egg yolks (Reserve the two egg whites for the topping)
• 2 tsp vanilla extract (Roughly measured, according to the source)
• 1.5 cup all-purpose flour
• 1 tsp baking powder
• 2 tsp cornstarch
• 0.5 tsp salt
• 1.25 cup semi-sweet chocolate chips (Milk chocolate or another type may be substituted)
• 1.5 cup miniature marshmallows
• 2 egg whites (Reserved from the eggs above; whip to stiff peaks)
• 1 cup light brown sugar (Packed)
• cooking oil spray (For coating the parchment-lined baking dish)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a 13-by-9-inch glass baking dish with parchment paper, then spray the parchment with cooking oil spray.

2. 2

   Using a hand mixer or stand mixer, mix the softened butter and granulated sugar until the mixture starts to come together.

3. 3

   Add the whole egg and two egg yolks to the butter mixture. Place the two egg whites in a separate bowl and reserve them for the topping.

4. 4

   Whip the whole egg and yolks into the butter mixture until incorporated. Add the vanilla extract, then whip again until the mixture is creamy and beginning to look pale.

5. 5

   In a separate bowl, mix together the flour, baking powder, cornstarch, and salt.

6. 6

   Add the dry ingredients to the wet ingredients in about three additions, mixing after each addition just until combined and no dry pockets remain. The finished dough should be a stiff cookie-dough consistency.

7. 7

   Transfer the dough to the prepared baking dish. Gently spread and pat it into all four corners. If needed, lightly flour your hands to make the dough easier to handle, then smooth the surface.

8. 8

   Sprinkle the chocolate chips evenly over the surface of the dough.

9. 9

   Scatter the miniature marshmallows evenly over the chocolate chips.

10. 10

    Whip the reserved egg whites until they form stiff peaks. The peaks should stand straight up, and the whites should remain in the bowl when it is turned upside down.

11. 11

    Fold the packed light brown sugar into the whipped egg whites in three additions. Fold as gently as possible to keep the air in the mixture. The finished topping should remain light and aerated.

12. 12

    Dollop the egg-white and brown-sugar topping over the marshmallow layer, then gently spread it to all four corners. Cover the marshmallows completely, taking care not to pull them up into the topping.

13. 13

    Bake in the preheated oven for 25 to 30 minutes, until the topping is puffed and nicely browned on top.

14. 14

    Allow the bars to cool completely in the pan so they can finish setting. Cut into bars; they will be sticky to cut because of the marshmallows.

15. 15

    Store the cooled bars at room temperature in an airtight container.

Notes

The source does not specify an exact yield or cooling duration; 24 bars is an estimate for a 13-by-9-inch pan. The bars should cool completely before cutting so the layers can set. They may be sticky to slice because of the marshmallow topping.

Nutrition per serving

• dessert
• bars
• baked
• American
• Southern
• old-fashioned
• chocolate
• marshmallow