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). However, 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 9x13" pan of these babies, check out Christy's full recipe here.
Mud Hens
Yields 2 bars about 2.5″ x 4.5″ each.
Ingredients
- 4 tablespoons unsalted butter, softened
- 1 tablespoon shortening, plus extra for pan
- 6 tablespoons sugar
- 1 large egg, separated
- ½ cup flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons chocolate chips
- ¼ cup chopped pecans
- ¼ cup marshmallows
- 2 tablespoons brown sugar
Instructions
- Grease a 9" x 5" x 3" loaf pan with shortening. Preheat oven to 350.
- In a medium bowl, beat together with an electric mixer the butter, shortening, and sugar. Beat this mixture very well before adding the egg yolk and continuing to beat.
- Sprinkle the flour, salt and baking powder over the top and beat until the dough comes together in a mass. At first it will be crumbly, but keep beating and it will firm up. Spread the dough in the bottom of the loaf pan evenly.
- Sprinkle on top the chocolate chips, lightly pressing them into the dough. Next sprinkle the marshmallows and pecans on top.
- Next, beat the remaining egg white until stiff. Add the brown sugar and fold it in well. Spread it on top of the nuts and marshmallows. Don't worry if the marshmallows and nuts get all mixed up into the meringue--you want this.
- Bake for 23-27 minutes, until the meringue is nicely browned. Let cool in the pan for an hour before removing them from the pan (or else the bottom might get soggy).
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 765Total Fat: 45gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 158mgSodium: 205mgCarbohydrates: 87gFiber: 3gSugar: 59gProtein: 8g
Cookbook Queen says
I have never had a mud hen either :( But I DO own that cookbook--and it's one of my all time FAVORITES!! And you're right--Christy is sweet and kind and a true example to southern women (have you made the sweet potato casserole from that cookbook yet OMGGOMAKEITNOW)
Lauren at Keep It Sweet says
I've never had a mud hen but I know I would love that! And if most southern women are as nice as you, then maybe I should move to the south:-)
carly {carlyklock} says
i want one right NOW
Gina @ Running to the Kitchen says
Brown sugar meringue? Yes, please! I've never had a mud hen and only heard of it when traveling to the south. These do NOT exist in NY!
vianney says
I have never heard of mud hens, they look amazing!!
Sylvie @ Gourmande in the Kitchen says
Well I've never heard of a mud hen either but I sure want one now!
nicole {sweet peony} says
i've never heard of a mud hen but they sound amazing! lots of yumminess going on in there :)
Becca says
Wow, these look interesting. I wonder where it gets the name "mud hen" oh well. It looks like a giant chewy cookie, which I happen to like. :D
Kimby says
I'm so glad you scale down desserts for two -- I'd be in big trouble if I made a 9 x 13 pan of these!
Christine (The Raw Project) says
Love the smaller recipe scalin, of course having leftovers to stash in the freezer isb't bad either. :-) These sound wonderful!