I have collected 200 cookies in 24 hours during the recipe development, because if I want to share a recipe with you, I would like to make sure it is the best possible version. But since the “day of 200 cookies” I have had a new respect for cookie recipes NO-scoop.
Cookie bars are one of my favorite methods in order not to get the entire biscuit taste with any of the cookie work. I did these simple retro -mud -henstagen when repeated.
These bars are the perfect dessert, but they also make a great addition to snack plates or a brunch spread. If I fancy an exaggerated dessert, I use Mud-Hen-bar as the base and press it with vanilla ice cream, chocolate syrup and whipped cream for the most amazing Sondae.
What are Mud -Hen -Bar?
You will find recipes for Mud -Hen -Bars in recipe boxes and community cookbooks that go back about a century. Although there is no defined explanation for the unique name, it was “uglier than a turfnight” (a swamp bird with a stained appearance) a popular expression in the south in the early 20th century and could relate to the brown, cracked look on the top of the rods. But don’t be fooled – while you are simply looking at the top, these bars tackle tons of delicious taste inside.
A chocolate biscuit base is with marshmallows, pecannies and a tough brown sugar baiser for the perfect, sliding cookie -bar crown -no wrist cramps required! I love how the marshmallows and the meringue connect to the butter chocolate base base in order to nod on the nostalgic taste of S’Mores.
And while the pecans add a really nice crunch, you can leave it out if you are not a big fan of nuts in your desserts, and your Mud -Hen -bar will still be delicious.
Simply recipes / Jessica Furniss
Tips for making Mud -Hen -Bars
- Do not over mix the cookie base: If you add flour and chocolate chips to the biscuit dough, mix low until they are combined. If you overlay the biscuit dough, the base will come out hard and densely.
- Use a glass baking form: With the help of a transparent ship, you can monitor how the cookie base bakes. If the cookie base looks sticky, it may be underdoon. The base should look soft, but not sticky when the poles are finished.
- Dollop, then spread: The best way to add the meringue to cover the marshmallows and pecans without pulling them out of the biscuit base is to take care of the entire meringue in the middle of the pan and then use a spatula to carefully push the meringue to the edges. It is okay if the expansion of the meringue here and there pulls up a few pieces of Marshmallow and Pekannüsen – simply make sure that the meringue covers the entire top of the dessert.
- Striff: You can assume that the meringue topping cracks when you cut into these Mud -hen bars, and that’s fine. Just cut carefully to keep intact as much meringue as possible, but you are not afraid of inevitable cracking.
Simple changes
I love to experiment with different aromas of chips in the biscuit base. Butterscotch chips or white chocolate chips ensure a creamier, sweeter bar. You can even double the amount of chocolate chips in the recipe for an extra chocolate biscuit bar.
If you are not a big fan of pecannies, roasted walnuts also work excellently in this recipe. Pistachios also work well, especially if they exchange the chocolate chips for white chocolate chips.
Simply recipes / Jessica Furniss
More cookie -bar recipes for trying
Cooking mode
(Keep your screen awake)
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Not -stick Spray
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3 large Eggdivided
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8 tablespoon ((1 stock))) unsalted buttersoft
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1/2 cup ((100G))) granulated sugar
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2 teaspoon Vanilla extract
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1 1/2 Cup ((180G))) All -purpose flour
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2/3 cup Bittersweet or Semisweet Chocolate Chips
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1 teaspoon baking powder
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1/2 teaspoon Salt
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1 cup miniature Marshmallows
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1/2 cup Holded pecansroasted, optional
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1 cup ((213G))) Packed brown sugar
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Preheat the oven to 350 ° F.
Spray a 9×13-inch glass baking shell with a cooking spray with a non-layer.
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Make the cookie base:
Separate two of the eggs, leave the last whole and put it aside. Add the soft butter into the bowl of a stand mixer or a large bowl equipped with the paddle attachment if you use a hand mixer. Beat high speed for 30 seconds. Add the granulated sugar and hit up until you are light and fluffy, about 2 minutes.
Add the entire egg, the two egg yolk and the vanilla extract and set it up for about 1 minute. Stop the mixer and add flour, chocolate chips, baking powder and salt. Beat together at low speed, about 30 seconds.
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Assemble the basis and fill:
Use a spatula to distribute the biscuit dough evenly into the prepared baking dish. Sprinkle the marshmallows and pecans evenly over the biscuit base.
Simply recipes / Jessica Furniss
Simply recipes / Jessica Furniss
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Make the meringue:
Wash the mixer bowl and dry thoroughly. Add the remaining two protein and hit the whisk attachment at medium speed until you become foamy, about 2 minutes. Add the brown sugar and beat it again at a medium height until about 7 minutes of stiff, shiny summit.
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Spread the meringue:
Use a spatula to bring the meringue into the middle of the baking dish, and then carefully distribute it over the marshmallows and pecans, covering the entire dessert.
Simply recipes / Jessica Furniss
Simply recipes / Jessica Furniss
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Bake:
Bake until the meringue is a deep golden brown brown and the biscuit base no longer looks sticky for about 30 minutes.
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Cool and slice:
Let the dessert cool completely for 1 to 2 hours before cutting into beams.
Store completely chilled beams in an airtight container at room temperature for up to 2 days or up to 2 months.
Do you love the recipe? Let’s star and a comment below!
Simply recipes / Jessica Furniss
| Nutritional information (by portion) | |
|---|---|
| 302 | Calories |
| 12g | Fat |
| 47g | Carbohydrates |
| 4G | protein |
×
| Nutritional information | |
|---|---|
| Portions: 12 | |
| Amount per serving | |
| Calories | 302 |
| % Daily value* | |
| 12g | 15% |
| Saturated fat 7g | 35% |
| 67 mg | 22% |
| 157 mg | 7% |
| 47g | 17% |
| Dietoner 1G | 4% |
| Total sugar 33g | |
| 4G | |
| Vitamin C 0MG | 0% |
| Calcium 52mg | 4% |
| Iron 1mg | 8% |
| Potassium 96 mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
