Meringue-Topped Chocolate Bars |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. 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 vanilla extract |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon baking powder |
dash salt |
Directions:
1. In a microwave, melt milk chocolate chips and 1 teaspoon shortening; stir until smooth. Set aside.
2. 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.
3. 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.
4. Carefully spread meringue over chocolate layer. Bake at 350° for 15-18 minutes or until top is dry. Cool on a wire rack. Cut into bars; refrigerate leftovers. Yield: 8 servings.
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