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"I was first introduced to this tasty treat at a friend's house in 1956," writes Alice McMasters from Oxford, Florida. "Since then I have made these bars too many times to count!" The secret to neatly slicing the bars is using a hot, wet knife.
This recipe is:
Diabetic Friendly
Nutritional Facts 1 bar equals 200 calories, 9 g fat (3 g saturated fat), 29 mg cholesterol, 53 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 2 fat.
Originally published as Meringue-Topped Chocolate Bars in Cooking for 2 Winter 2009, p53
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Reviewed on Apr. 06, 2011 by whebeck
I tried the original recipe on my friends with the exception of the chocolate chips. I used 1/2 semi-sweet and 1/2 milk chocolate. Gave it perfect balance for the sweet. We all loved it!! Next time I'm going to double it and put it in a 9X13. Easy to make, sooooo easy to eat.
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