Double Chip Meringue Bars Recipe

Publisher Photo

Double Chip Meringue Bars Recipe

Be the first to add a review
Publisher Photo
This recipe came from my mom. It originally called just for chocolate chips, but the addition of peanut butter chips was a huge success. And the meringue topping makes these bars extra special.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 egg yolks
  • 1 teaspoon water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips
  • TOPPING:
  • 2 egg whites
  • 1 cup packed brown sugar

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg yolks, water and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture.
Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with chips and pat lightly. For topping, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 2 tablespoons at a time, on high until stiff peaks form. Spread evenly over chips.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 4 dozen.
Originally published as Double Chip Meringue Bars in Best of Country Cookies 1999, p77

Nutritional Facts

1 each: 124 calories, 6g fat (4g saturated fat), 19mg cholesterol, 80mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 2g protein.

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 egg yolks
  • 1 teaspoon water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips
  • TOPPING:
  • 2 egg whites
  • 1 cup packed brown sugar
  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg yolks, water and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture.
  2. Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with chips and pat lightly. For topping, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 2 tablespoons at a time, on high until stiff peaks form. Spread evenly over chips.
  3. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 4 dozen.
Originally published as Double Chip Meringue Bars in Best of Country Cookies 1999, p77

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 forDouble Chip 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