I adore this recipe because it combines simple pantry ingredients into something so irresistible. The buttery base, melty chocolate, and toasted marshmallows create a nostalgic, s’mores-like flavor without the campfire. I can whip them up in under an hour, and the results are chewy, golden, and full of flavor. Plus, the recipe is foolproof, making it ideal for beginners and seasoned bakers alike.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 cup butter, room temperature 1 cup granulated sugar 1 teaspoon vanilla extract 1 whole egg + 2 egg yolks, separated 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup mini marshmallows 1 cup semi-sweet chocolate chips 1 cup packed light brown sugar
Directions
I start by preheating the oven to 350°F (175°C) and greasing or lining a baking pan with parchment paper. In a large bowl, I cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
Next, I beat in the whole egg and the two egg yolks, one at a time, until well incorporated. In a separate bowl, I whisk together the flour, baking powder, and salt, then gradually add this dry mixture to the wet ingredients, stirring until just combined.
Once the batter is ready, I gently fold in the mini marshmallows and chocolate chips, making sure they’re evenly distributed. I spread the batter evenly into the prepared pan, smoothing the top with a spatula.
I bake the bars for 25–30 minutes, or until the edges turn lightly golden and a toothpick inserted in the center comes out clean. After baking, I let the bars cool completely in the pan before slicing them into squares.
Servings and Timing
This recipe makes about 12 bars. It takes around 15 minutes to prepare and 30 minutes to bake, for a total time of approximately 45 minutes.
Variations
Sometimes I switch things up by adding white chocolate chips or butterscotch chips instead of semi-sweet. For a nutty twist, I stir in chopped pecans or walnuts. I’ve also tried swirling in a bit of peanut butter or caramel sauce for extra richness. When I want a festive touch, I toss in colored sprinkles or use flavored marshmallows for a fun variation.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. To enjoy them warm, I reheat a bar in the microwave for about 10–15 seconds — just enough to make the chocolate melty and the marshmallows soft again.
FAQs
Why are they called Mud Hen Bars?
The name comes from a classic Southern recipe that layers a chewy base with marshmallows and brown sugar, creating a “muddy” texture that inspired the name.
Can I make these without marshmallows?
Yes, I can omit the marshmallows or replace them with shredded coconut, nuts, or extra chocolate chips.
How do I keep the bars chewy?
I slightly underbake them so they stay soft in the center as they cool, giving that perfect chewy texture.
Can I use dark chocolate instead of semi-sweet?
Definitely! Dark chocolate adds a richer flavor and balances the sweetness nicely.
What size pan should I use?
An 8×8-inch or 9×9-inch pan works perfectly for this recipe, depending on how thick I want the bars.
Can I double the recipe?
Yes, I can easily double the ingredients and bake the bars in a 9×13-inch pan.
Why did my marshmallows disappear while baking?
Sometimes marshmallows melt into the batter if they’re too close to the surface. I make sure to fold them evenly throughout the batter to prevent that.
Can I add frosting or glaze on top?
Absolutely. A drizzle of melted chocolate, caramel, or even a simple sugar glaze makes them extra decadent.
How do I cut the bars neatly?
I let them cool completely before cutting, and I use a sharp knife wiped clean between each slice for smooth edges.
Are these bars suitable for vegetarians?
Yes, they are! I just make sure the marshmallows I use are made without gelatin if I want them fully vegetarian-friendly.
Conclusion
I love making these Mud Hen Bars because they’re quick, comforting, and always satisfy a sweet tooth. The mix of chewy, gooey, and crisp textures makes them irresistible, and the ingredients are ones I always have on hand. Whether I’m baking for guests or just treating myself, these bars never disappoint — they’re pure homemade comfort in every bite.
Soft, chewy Mud Hen Bars packed with gooey marshmallows, rich chocolate chips, and a buttery golden base. These easy dessert bars offer nostalgic, s’mores-like flavor and a perfect balance of sweetness and texture.
Ingredients
1/2 cup butter, room temperature
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 whole egg + 2 egg yolks, separated
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup mini marshmallows
1 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch or 9×9-inch baking pan with parchment paper.
In a large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
Beat in the whole egg and the two egg yolks, one at a time, until well incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the mini marshmallows and chocolate chips until evenly distributed.
Spread the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
Allow the bars to cool completely in the pan before slicing into squares.
Notes
Use an 8×8-inch pan for thicker bars or a 9×9-inch pan for thinner ones.
Underbake slightly for extra chewy texture.
Fold marshmallows evenly through the batter to prevent melting away.
Store at room temperature up to 3 days or freeze up to 2 months.
Reheat in the microwave for 10–15 seconds for a warm, gooey texture.
