Print Options

Back to Meringue-Topped Chocolate Bars >

Include these items:

Select reviews >

Taste of Home Logo

Meringue-Topped Chocolate Bars

 Meringue-Topped Chocolate Bars
I was first introduced to this tasty treat at a friend's house in 1956. 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. —Alice McMasters, Oxford, Florida
8 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 2/3 cup milk chocolate chips
  • 1 teaspoon plus 3 tablespoons shortening, divided
  • 2 tablespoons sugar
  • 2 tablespoons plus 1/3 cup packed brown sugar, divided
  • 1 egg, separated
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • Dash salt

Directions

  • In a microwave, melt milk chocolate chips and 1 teaspoon shortening;
  • stir until smooth. Set aside.
  • In a small bowl, cream sugar, 2 tablespoons brown sugar and remaining
  • shortening until light and fluffy. Beat in egg yolk and vanilla.
  • Combine the flour, baking powder and salt; gradually add to creamed
  • mixture and mix well. Spread into an ungreased 9-in. x 5-in. loaf
  • pan. Spread chocolate evenly over crust.
  • In a small bowl, beat egg white on medium speed until soft peaks
  • form. Gradually beat in remaining brown sugar, 1 tablespoon at a
  • time, beating on high until stiff glossy peaks form and sugar is
  • dissolved, about 6 minutes.
  • Carefully spread meringue over chocolate layer. Bake at 350° for

2 of 2

Meringue-Topped Chocolate Bars (continued)

Directions (continued)

  • 15-18 minutes or until top is dry. Cool on a wire rack. Cut into
  • bars; refrigerate leftovers. Yield: 8 servings.
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.