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Gluten-Free Mud Hen Bars

  • Prep 15 min
  • Total 1 hr 20 min
  • Ingredients 3
  • Servings 16
  • Pinterest
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  • Save
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  • Print
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Fans of the classic Southern dessert bar will love this gluten-free, three-ingredient version. MORE+ LESS-

Dorothy Kern
July 21, 2014

Ingredients

1
container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
2
egg whites
1
cup packed brown sugar

Steps

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  • 1
    Heat oven to 350°F. Line 9-inch square pan with foil overhanging 2 sides; spray foil with cooking spray.
  • 2
    Press cookie dough in bottom of pan. (If dough is too stiff, place in small bowl; microwave on High about 10 seconds.) Bake base 10 minutes.
  • 3
    Meanwhile, in mixer bowl with whisk attachment or in medium bowl with hand mixer, beat egg whites 3 to 5 minutes or until stiff peaks form. Sprinkle brown sugar over beaten egg whites, making sure there are no lumps. With rubber spatula, fold in brown sugar.
  • 4
    Drop spoonfuls of meringue evenly over partially baked base. Spread meringue evenly over base being careful to not tear cookie base.
  • 5
    Return to oven; bake 18 to 20 minutes longer or until meringue is golden brown. Cool completely, about 45 minutes, before cutting.
  • 6
    Lift cooled bars from pan using foil; remove foil. Spray knife with cooking spray; cut bars into 4 rows by 4 rows, wiping knife after each cut and spraying knife again with cooking spray. Store in airtight container at room temperature up to 4 days.

Expert Tips

You're not limited to chocolate chip cookies for the base. Use your favorite Pillsbury™ cookie dough!

For a new flavor, add 1/2 cup of miniature marshmallows or your favorite chopped candy bars to the top of the cookies before spreading the meringue on top.

Nutrition Information

No nutrition information available for this recipe

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