You can eat a mud hen? I’m so glad you didn’t know either. At first, I was worried mud hens were a Texas dessert that had eluded my childhood, given that a dessert with a funny name is most likely Texan (see Scotcheroos, Hello Dolly bars, Better Than Sex Cake, dump cake, divinity, petit fours, moon pies, etc). I almost called my Mom to declare I wasn’t raised properly. Thank goodness I didn’t because mud hens are a Deep South dessert, not Texan.
I discovered mud hens in Christy Jordan’s wonderful Southern Plate cookbook. It was the first recipe I made from the book and it was delicious. And no, she didn’t pay me to say that—I paid full price for her book and waited in line for her to sign it just like everyone else at Food Blog South in Alabama. And let me tell you, it was worth the wait. Christy is so sweet and charming and friendly and pretty and gracious and joyous and fun. Well, I feel this way about almost everyone in the South, but she must be the one teaching everyone their manners and niceties down there because she really sets the bar high.
I made these bars for a cook-out and made the mistake of setting them out before dinner—they were gone before the meat came off the grill.
Mud hens = chocolate chip cookie base + marshmallow-nut layer + brown sugar meringue.
If you would like to make a full 9×13″ pan of these babies, check out Christy’s full recipe here.