Original Mud Hen Bars and reflections on 6 years of blogging!

My family had moved out of state and in a way to connect with our Chicago family I started a little blog. Back in the day it was called “Shugarman Six.” I told stories about my kids, crazy tales of the dogs, and photos of our family on vacations. Then, I did something crazy. In January of 2011 I shared this recipe for Apple Cinnamon Bread. And if you go look at that recipe, you’ll see a comment from an “Evan Thomas.” I have no idea who he is. You see, it’s him who I should thank (THANK YOU EVAN THOMAS, whoever you are). He freaked me out. Before that comment, I only had family commenting on my blog. Never ever a random dude.

From the very beginning of food blogging I have kept an idea list. It’s a notebook where I literally jot down ideas. Crossing them off as I attempt and make them, and adding to the list as new recipes come to mind. One recipe that has been on my list from the very beginning is a recipe for Original Mud Hen Bars from Southern Plate. I have tasted them at potlucks and parties, but never attempted to make them myself.

Until now. What better way to celebrate a birthday (or blogiversary) than with Mud Hen Bars!? They are a chewy, gooey treat that has you going back for more! The base of a Mud Hen Bar is cookie dough, and it’s topped with a layer of marshmallow and chocolate chips. Finally, you make a brown sugar meringue to cover the bar and bake. Voila! A chewy treat with a sweet, crunchy top! I don’t know why I waited so long to make them!


  • 1/4 cup shortening (I used Crisco butter flavored shortening)
  • 1/4 cup (4 Tbsp) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, whole
  • 2 large eggs, separated
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 1/2 cups mini marshmallows
  • 3/4 cup mini chocolate chips
  • 1 cup light brown sugar, packed


  1. Preheat oven to 350°F. Line a 13x9 baking dish with parchment paper. Set aside.
  2. In a large mixing bowl, beat together the shortening, butter, and sugar until creamy. Beat in the whole egg, and the two egg YOLKS.
  3. .....................................

for full instruction please see : www.shugarysweets.com

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