Chocolate Chip & Pecan Meringue Bars Recipe

Chocolate Chip & Pecan Meringue Bars Recipe
Chocolate Chip & Pecan Meringue Bars Recipe photo by Taste of Home
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Chocolate Chip & Pecan Meringue Bars Recipe

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I've had recipes for chocolate chip cookies and pecan meringues in my personal collection for a number of years—and I combined them to make these bars! They're a lovely addition to any holiday cookie tray. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 4 large egg whites
  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar, divided
  • 1/2 cup sugar
  • 2 large egg yolks
  • 3 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup chopped pecans or walnuts

Directions

Place egg whites in a small bowl; let stand at room temperature 30 minutes.
Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan.
With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan.
Bake on a lower oven rack 25-30 minutes or until meringue is lightly browned. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container. Yield: 2 dozen.
Originally published as Chocolate Chip & Pecan Meringue Bars in Taste of Home Christmas Annual Annual 2017, p163

  • 4 large egg whites
  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar, divided
  • 1/2 cup sugar
  • 2 large egg yolks
  • 3 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup chopped pecans or walnuts
  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan.
  3. With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan.
  4. Bake on a lower oven rack 25-30 minutes or until meringue is lightly browned. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container. Yield: 2 dozen.
Originally published as Chocolate Chip & Pecan Meringue Bars in Taste of Home Christmas Annual Annual 2017, p163

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