Mud Hen Bars

• portionen: 9 bars
• aktive zeit: 35 minutes
• gesamtzeit: 1 hour 5 minutes

Zutaten

Cooking spray

6 tablespoons (3/4 stick) unsalted butter, at room temperature

1 large egg, at room temperature

2/3 cup granulated sugar

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1 cup all-purpose flour

3/4 teaspoon baking powder

2/3 cup semi-sweet or bittersweet chocolate chips

1/2 cup miniature marshmallows

2 large egg whites, at room temperature

2/3 cup packed dark or light brown sugar

1/4 teaspoon vanilla extract

1 pinch kosher salt

Anweisungen

Make the cookie base:

Step 1: Make the cookie base:

Heat the oven to 350°F. Coat an 8x8-inch square baking pan with cooking spray. Line the pan with 2 sheets of parchment paper, positioning them perpendicular to each other and making sure they are long enough to hang over the edges by at least 2 inches to form a sling.

Step 2: Make the cookie base:

Beat 6 tablespoons room-temperature unsalted butter, 2/3 cup granulated sugar, and 1/4 teaspoon kosher salt together in a stand mixer with the paddle attachment on medium speed until light and fluffy, about 2 minutes.

Step 3: Make the cookie base:

Reduce the speed to low. Add 1 room-temperature large egg and 1 teaspoon vanilla extract, and beat until combined, scraping down the sides of the bowl with a flexible spatula as needed.

Step 4: Make the cookie base:

Turn the mixer off. Add 1 cup all-purpose flour and sprinkle the surface with 3/4 teaspoon baking powder. Beat on medium speed until just combined and the texture of thick cake batter.

Step 5: Make the cookie base:

Transfer the dough to the baking pan and spread into a smooth, even layer. Sprinkle 2/3 cup semi-sweet chocolate chips and 1/2 cup miniature marshmallows evenly over the top.

Make the meringue:

Step 1: Make the meringue:

Wash and dry the stand mixer bowl. Beat 2 room-temperature large egg whites, 2/3 cup packed brown sugar, 1/4 teaspoon vanilla extract, and 1 pinch kosher salt together in the stand mixer with the whisk attachment on high speed until medium, shiny peaks form, 4 to 5 minutes. Transfer onto the cookie base and spread into an even layer.

Step 2: Make the meringue:

Bake until golden-brown and the top begins to crack, 28 to 30 minutes.

Step 3: Make the meringue:

Place on a wire rack and let cool until just warm or at room temperature, at least 1 hour. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 9 pieces; for the cleanest-looking slices, wash the knife and wipe dry between cuts.

Recipe Notes

Nährwertangaben

• Portionsgröße: Serves 10
• Kalorien: 278 cal
• Gesamtfett: 11.7 g
• Gesättigtes Fett: 6.6 g
• Ungesättigtes Fett: 0.0 g
• Cholesterin: 0 mg
• Natrium: 112.0 mg
• Gesamtkohlenhydrate: 42.2 g
• Ballaststoffe: 1.0 g
• Zucker insgesamt: 30.6 g
• Eiweiß: 3.3 g