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chocolate chip bars

Chocolate Chip Meringue Bars

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Chocolate Chip Meringue Bars

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.

Chocolate Chip Meringue Bars

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.

Chocolate Chip Meringue Bars

I halved the recipe for these Chocolate Chip Meringue Bars because we really don’t need a 13×9 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…

Chocolate Chip Meringue Bars

Chocolate Chip Meringue Bars

Yield: 12 bars
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes

Thick chocolate chip cookie-like base sprinkled generously with chocolate chips, finished off with a crispy chewy brown sugar meringue.

Ingredients

  • 1 C all-purpose flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/4 C butter
  • 1/4 C granulated sugar
  • 3/4 C packed brown sugar, divided into 1/2 C and 1/4 C
  • 1 egg, separated
  • 1/2 tsp vanilla
  • 1/2 tbsp water
  • 3/4 C semi-sweet chocolate chips or chunks

Instructions

  1. Preheat oven to 325°. Lightly spray an 8" square pan with cooking spray.
  2. In a small bowl, stir together the flour, baking soda, and pinch of salt.
  3. In a mixing bowl, beat the butter, granulated sugar, and 1/4 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 and mix. Gradually add the flour, mixing until just incorporated.
  4. 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.
  5. Beat the egg white until soft peaks form. Gradually beat in the remaining 1/2 cup of brown sugar and beat until stiff peaks form.
  6. 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.

Notes

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

© Esther Brody (500 Best Cookies, Bars & Squares)
Category: Bars

Gooey Butter Chocolate Chip Shortbread Bars

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I’m still working through the five pounds of chocolate chips we’ve had for awhile and found this recipe for Gooey Butter Chocolate Chip Shortbread Bars at Averiecooks.com.

Every word of that recipe name is something I love! I adapted it just slightly and ended up with a decadent chocolate chip bar with a wonderful shortbread crust.

Here’s a shot to show you the “gooey” part:

That shortbread crust is buttery and crunchy, and is a perfect contrast for the sweet chocolate chips and that gooey center. We warmed it up, added a scoop of vanilla ice cream and our little eyeballs rolled back in our head!

It’s a lot like the Pizookie dessert at B.J.’s Brewhouse (one of my favorite lunch spots).

Just an aside – every one of the chocolate chips I sprinkled on top of the dough ended up upside-down after baking. Huh. Go figure.

I was thinking that I might cook it a little longer next time and Bret said not to because the gooey dough was the best part!

We’ll be making Gooey Butter Chocolate Chip Shortbread Bars again for two reasons – it’s tastes terrific and I still have about two pounds of chocolate chips left.

Gooey Shortbread Chocolate Chip Bars

Gooey Butter Chocolate Chip Shortbread Bars

Yield: 12 - 16
Prep Time: 20 minutes
Cook Time: 40 minutes
Inactive Time: 2 hours
Total Time: 3 hours

Buttery shortbread crust covered in rich chocolate chip cookie(ish) dough. 

Ingredients

  • Shortbread Crust
  • 1/2 C (1 stick) butter, softened
  • 1 C all-purpose flour
  • 1/3 C confectioners' sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Filling
  • 2 tbsp light corn syrup
  • 1 tbsp water
  • 2 tsp vanilla extract
  • 1/2 C (1 stick) butter, softened
  • 3/4 C granulated sugar
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1 C all-purpose flour
  • 3/4 C, plus 2 tbsp semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°.  Set out eggs so they will be room temperature by the time you make the filling.  Spray an 8-inch square baking pan with cooking spray, line with aluminum foil, then spray the foil.  Set aside.
  2. To make the shortbread crust:  To the bowl of a stand mixer fitted with a paddle attachment, add all of the shortbread ingredients and beat on low speed until combined and a soft dough forms, 2 to 3 minutes.  Turn out dough into prepared pan and smooth out into an even, flat layer. 
  3. Pierce dough with a fork in about a dozen places so steam can escape while it bakes.  Bake for 12-14 minutes or until crust has just barely set.  It shouldn't be browned, just blonde and barely crusted over.  Set aside until filling is ready. 
  4. To make the filling:  While the crust bakes, make the filling.  In a small bowl, mix the corn syrup, water and vanilla together and stir to combine.  Set aside.
  5. Wipe out the mixer bowl you used for the crust and add the butter, sugar and salt.  Beat on medium-high speed until smooth, about 2-3 minutes, scraping down the sides once.
  6. Scrape down the sides of the bowl again and add the eggs.  Beat on medium-high speed until smooth and combined, 1-2 minutes.
  7. Scrape down the sides of the bowl and add half the flour and half the corn syrup/water mixture.  Beat on low speed until smooth and combined, about 1 minute.
  8. Add the remaining flour and corn syrup/water mixture and beat on low until smooth, about 1 minute.  Add the 3/4 cup of chocolate chips and beat on low speed about 30 seconds.
  9. Pour filling onto the slightly cooled crust and spread into an even, smooth layer.  Sprinkle the remaining 2 tbsp of chocolate chips over the top.
  10. Bake for about 25-27 minutes, or until the edges have set.  The center will be mostly set (it will jiggle some and have a few light golden brown spots).  Don't over bake or they won't be gooey.  Allow bars to cool in the pan on a wire rack for at 2 hours before cutting (so they will set up).  Keep leftovers in an airtight container at room temperature for up to 1 week.

Notes

Tips and Stuff:

Be sure you let the eggs come to room temperature so the batter won't look curdled by adding cold eggs to the butter mixture.

I used regular-sized chocolate chips, but averiecooks.com recommends mini chocolate chips - use what you have.

The original recipe uses unsalted butter - I used salted.  They didn't end up too salty.

Nutrition Information:
Yield: 16 Serving Size: 1 bar
Amount Per Serving: Calories: 134Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 159mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 3g

Nutrition Values are Approximate

© www.AverieCooks.com
Category: Bars