Mud Hen Bars are rich and chewy dessert bars with a layer of marshmallows and chocolate chips, topped with a sweet brown sugar meringue.

1/2 cup butter, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

1 whole egg + 2 eggs, separated

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup mini marshmallows

1 cup semi-sweet chocolate chips

1 cup light brown sugar, packed

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Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray.
In a large bowl, cream together butter, granulated sugar, 1 whole egg plus 2 egg yolks, and vanilla until smooth.
Add flour, baking powder, and salt. Mix until just combined, then spread the mixture in the prepared pan.
Top with chocolate chips and mini marshmallows.
In a clean mixing bowl, beat the remaining egg whites until stiff peaks form, about 2 minutes on high.
Fold in brown sugar and mix until smooth.
Spread the meringue over the chocolate chips and marshmallows.
Bake for 30-35 minutes, or until the top is golden brown.
Allow to cool completely before cutting into squares.

Ensure the egg whites are beaten to stiff peaks for a proper meringue layer.

Let the bars cool completely before slicing to prevent crumbling.

Store leftovers in an airtight container for up to 3 days.