I can't go very long without making a goodie from Esther Brody's 500 Best Cookies, Bars, and Squares. You can do a search on my site for her name and you'll see a ton of terrific recipes I've made from this book.
These Chocolate Chip Meringue Bars (she calls them Squares) are no exception. Terrific!
These bars are basically a thick cookie dough base that's generously sprinkled with chocolate chips, then finished with a crispy, chewy, brown sugar meringue.
You probably have all of the ingredients on hand for these bars. They're very basic and the meringue on top really makes them a different treat.
Take these with you to a party, family gathering or potluck. They're unique and quite tasty. I love the crispy, chewy meringue on top.
I halved the recipe for these Chocolate Chip Meringue Bars because we really don't need a 13x9 inch pan full of them waiting for us to sneak one every time we walk into the kitchen.
Just a tip: Be sure and get the piece right in the middle of the pan - it's the perfect combination of all of the ingredients!
And no, my husband doesn't appreciate me cutting the middle piece out of bars and sheet cakes. Life's short...
- 1 C all-purpose flour
- ½ teaspoon baking soda
- pinch of salt
- ¼ C butter
- ¼ C granulated sugar
- ¾ C packed brown sugar, divided into ½ C and ¼ C
- 1 egg, separated
- ½ teaspoon vanilla
- ½ tablespoon water
- ¾ C semi-sweet chocolate chips or chunks
- Preheat oven to 325°. Lightly spray an 8" square pan with cooking spray.
- In a small bowl, stir together the flour, baking soda, and pinch of salt.
- In a mixing bowl, beat the butter, granulated sugar, and ¼ cup of the brown sugar together until smooth and creamy. Beat in the egg yolk, scraping down the sides of the pan as needed. Add the vanilla, water and mix. Gradually add the flour, mixing until just incorporated.
- Spread the thick dough into the prepared pan, smoothing down with the back of a large spoon. Sprinkle the chocolate chips evenly over the dough, pressing down lightly into the dough.
- Beat the egg white until soft peaks form. Gradually beat in the remaining ½ cup of brown sugar and beat until stiff peaks form.
- Spread the meringue evenly over the dough to the edges. Bake for 26-28 minutes, until the meringue is set and golden brown. Place the pan on a wire rack and cool completely. Store leftover bars in an airtight container.
Tips and Stuff:
I halved the original recipe, so if you want to you can double this recipe and bake in a 13x9" pan.
Make sure and press the chocolate chips down into the dough so that when you spread the meringue over the top, the chips don't move around.
Don't worry if you don't exactly get stiff peaks on the egg white/brown sugar mixture. Beat it for several minutes until it's very thick.
Mine were done in 28 minutes - don't overbake them.
Nutrition Information:Yield: 12 Serving Size: 1 bar
Amount Per Serving: Calories: 161Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 102mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g
Nutrition Values are Approximate