Butterscotch Meringue Bars Recipe

Publisher Photo

Butterscotch Meringue Bars Recipe

Be the first to add a review
Publisher Photo
These fast and easy cookies are unlike any others I've eaten. They're irresistibly rich and always draw "oohs", "aahs" and requests for the recipe after the very first bite!
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter-flavored shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 egg yolks
  • 1 tablespoon water
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butterscotch chips
  • MERINGUE:
  • 3 egg white
  • 1 cup packed brown sugar
  • 1 cup chopped walnuts

Directions

In a bowl, cream shortening and sugars. Beat in egg yolks, water and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with butterscotch chips and pat lightly.
For meringue, in a small bowl, beat egg whites until stiff peaks form. Gradually add brown sugar, beating well. Spread over chips. Sprinkle with walnuts and gently press into meringue. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire rack. Cut into bars. Refrigerate leftovers. Yield: 3 dozen.
Originally published as Butterscotch Meringue Bars in Country Woman Christmas Annual 2003, p43

Nutritional Facts

1 each: 184 calories, 10g fat (3g saturated fat), 18mg cholesterol, 39mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 2g protein.

  • 1 cup butter-flavored shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 egg yolks
  • 1 tablespoon water
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butterscotch chips
  • MERINGUE:
  • 3 egg white
  • 1 cup packed brown sugar
  • 1 cup chopped walnuts
  1. In a bowl, cream shortening and sugars. Beat in egg yolks, water and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with butterscotch chips and pat lightly.
  2. For meringue, in a small bowl, beat egg whites until stiff peaks form. Gradually add brown sugar, beating well. Spread over chips. Sprinkle with walnuts and gently press into meringue. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire rack. Cut into bars. Refrigerate leftovers. Yield: 3 dozen.
Originally published as Butterscotch Meringue Bars in Country Woman Christmas Annual 2003, p43

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButterscotch Meringue Bars

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review