These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I\u2019ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. \u2014Kristine Chayes, Smithtown, New York<\/p>\n","protected":false},"author":7061,"featured_media":1313918,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,305488,305744,304328,304288,305487,304430,304338,306171,304515,304390,303966,304408,304368,304268,304455,304558,324623,304388,304395,304398,304150,304353,304403],"categories-v2":[308503,308500,310461,309438,310802,311389,308988,308319,308984,308481,259620,310796,308830,308992,312036,308880,308761,308495,308813,308745,259483,308860,308910,309177,308752,308782,308797,309434,309005,308812],"coauthors":[305],"recommended_recipes":[{"post_title":"Apricot Meringue Bars","post_link":"\/recipes\/apricot-meringue-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19071_TA51655D112.jpg"},{"post_title":"Apple Caramel Cheesecake 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Bars","datePublished":"2019-11-23","dateModified":"2023-06-08","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/0001\/01\/Apricot-Mud-Hen-Cake-Bars_EXPS_TOHAM20_243639_E11_08_3b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I\u2019ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. \u2014Kristine Chayes, Smithtown, New York","recipeIngredient":["3\/4 cup butter, softened","1\/3 cup sugar","2 large egg yolks, room temperature","1 teaspoon vanilla extract","1-1\/2 cups all-purpose flour","1\/8 teaspoon salt","MERINGUE:","2 large egg whites, room temperature","1\/8 teaspoon cream of tartar","1\/3 cup sugar","3\/4 cup finely chopped pecans","1 cup apricot preserves"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and salt; beat into creamed mixture. Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-15 minutes."},{"@type":"HowToStep","text":"Meanwhile for meringue, with clean beaters, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; gently fold in pecans."},{"@type":"HowToStep","text":"Spread preserves over hot cake. Spread meringue over preserves, sealing meringue to edges of pan. Bake until meringue is golden brown, 15-20 minutes. Cool completely on a wire rack. Refrigerate leftovers."}],"recipeYield":"24 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 163 calories","fatContent":"9g fat (4g saturated fat)","cholesterolContent":"31mg cholesterol","sodiumContent":"69mg sodium","carbohydrateContent":"21g carbohydrate (12g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4545455,"reviewCount":11,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Apricot Mud Hen Cake Bars","description":"Check out this video for how to make Apricot Mud Hen Cake Bars.","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/TOHApricotMudHenCakeBarsDIYD243639052223H_thumbnail.jpeg"],"uploadDate":"2023-06-7 19:09:37","duration":"P0DT0H1M50S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/06\/TOH_ApricotMudHenCakeBars_DIYD_243639_052223_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joan626"},"reviewBody":"
This recipe is a keeper! I spread one half of the pan with the apricot preserves (because I didn\u2019t have enough for the whole pan) and the other half with raspberry preserves. So good!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes"},"reviewBody":"As noted in the recipe description, this is an old family recipe and it was always referred to as Mud Hen Cake Bars. I kept the title to keep it authentic. I certainly know the difference between cake and cookie bars. To those who were confused over the recipe title, please understand that this recipe dates back about 100 years. At that time, you either baked cookies or cake; the \u201ccookie bar\u201d designation did not exist back then. I hope this explains the recipe\u2018s title :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleAirBalloon"},"reviewBody":"Come on people, Kristine's recipe. She can call it what she wants. Bar? Cake? still a wonderful recipe. Thanks Kristine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GiniLang"},"reviewBody":"Good Morning from canton Ohio!I have to give this a 5 plus star rating. I followed the recipe exactly using strawberry jam and it came out perfectly. Interesting to know why it's called\" mud hen\". And thank you so much for submitting this recipe. I am sharing this with several friends Also !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CallieChristensen"},"reviewBody":"Really yummy! I used raspberry preserve instead and actually made an error and used whites instead of yolks in the crust and it was still delicious. Will definitely make these again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"I used my own homemade (canned) apricot-pineapple jam. The finished cake was delicious, moist and easy to prepared!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest1945"},"reviewBody":"I have been watching this recipe for a while but I\u2019ve been on a strict weight loss diet and didn\u2019t dare have these in the house.Being in the house for so long due to Covid-19 and having a birthday I fell off the wagon today.I made ,ate and enjoyed this excellent recipe. My husband was sneaking pieces and enjoying it all day long! It was a very happy birthday ! As another reviewer mentioned, the meringue did take longer than the usual bake time I\u2019ve used on other recipes but it was fine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ShirleyLowrey"},"reviewBody":"I haven't made this yet, but, it's March and I'm thinking rhubarb. Maybe rhubarb and strawberries. I'll stick to rhubarb for now. I can whip up a batch of jam in small quantity easily enough.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MelindaDuncan"},"reviewBody":"I made these last night and they came out pretty good. A couple of things though... First, these do NOT make a cake, and have little relationship in flavor or texture to a cake. They are a cookie bar where the bottom crust is very reminiscent of short bread, but not so crumbly. Two egg yolks and some butter is not enough liquid to give you a \"cake\" and note that the recipe has no leavening.... So the \"testing the cake with a toothpick when done\" part of the recipe does not make a ton of sense. Essentially you get a crumbly wet \"dough\" that you press into the 9X13 pan like you would with other cookie bars for the bottom crust. As for \"spreading\" the apricot jam... I think this would be very very hard to do with cold or even room temperature jam. However, if you microwave the jam until it melts, you can pour the jam across the crust using a spatula to smooth it out very easily. The Meringue is quite good, and really does take the 15-20 minutes the recipe says to cook. I was very surprised by this since most meringues dont take that long in my experience......","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DeborahMayne Ramm","givenName":"DeborahMayne","familyName":"Ramm"},"reviewBody":"these did not work very well. the cookie\/cake part never set - is the 1 1\/2 cup flour correct? The taste was there but not quite right...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest2940"},"reviewBody":"These were delicious but these are a cookie bar. Not a cake bar. At least that is how mine turned out. The meringue topping is so good on these!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Apricot Mud Hen Cake Bars","description":"Check out this video for how to make Apricot Mud Hen Cake Bars.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/06\/TOH_ApricotMudHenCakeBars_DIYD_243639_052223_H.mp4","duration":"110","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/06\/Apricot-Mud-Hen-Cake-Bars_EXPS_TOHAM20_243639_E11_08_3b-31.jpg","advertising":true,"jw_id":"jpUEY2Cu","jw_url":"http:\/\/content.jwplatform.com\/videos\/jpUEY2Cu-OOHHzDJg.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/jpUEY2Cu\/poster.jpg?width=720","jw_publish_date":"06\/07\/2023"},"rms_legacy_id":"243639","romance_copy_dek":"These mud hen bars have been in my family for generations. 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I\u2019ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. \u2014Kristine Chayes, Smithtown, New York","enhanced_recipe_title":"Apricot Mud Hen Cake Bars","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup butter, softened","IngredientText":"3\/4 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup sugar","IngredientText":"1\/3 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large egg yolks, room temperature","IngredientText":"2 large egg yolks, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups all-purpose flour","IngredientText":"1-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon salt","IngredientText":"1\/8 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"MERINGUE:<\/b>","IngredientText":"MERINGUE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large egg whites, room temperature","IngredientText":"2 large egg whites, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon cream of tartar","IngredientText":"1\/8 teaspoon cream of tartar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup sugar","IngredientText":"1\/3 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup finely chopped pecans","IngredientText":"3\/4 cup finely chopped pecans"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup apricot preserves","IngredientText":"1 cup apricot preserves"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Apricot-Mud-Hen-Cake-Bars_EXPS_TOHAM20_243639_E11_08_3b.jpg","RecipeId":243639,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Apricot Mud Hen Cake Bars Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"51170\"]","RecipeAttachmentFileName":"Apricot-Mud-Hen-Cake-Bars_EXPS_TOHAM20_243639_E11_08_3b.jpg","ContributorId":null,"Firstname":"Kristine","Lastname":"Chayes","ContributorAttachmentFileName":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/76\/75x75\/CP_Chayes_19147_a.jpg","TimeCallout":"Prep: 20 min. 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Test Kitchen tip<\/b>\r\n
Test Kitchen tip<\/b>