This is a classic recipe that can often be found in old church cookbooks. The texture of the crispy/creamy meringue along with the classic cookie bar layer really can't be beat!
Wrap these bars up in a decorative tin and they make the perfect gift for this holiday Christmas season.
Meringue Topped Cookie Bars
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cups granulated sugar
1 1/2 cups brown sugar, divided
2 eggs, separated
1 tablespoon water
1 teaspoon vanilla
1 (12 ounce) bag semi-sweet chocolate chips
1. Preheat your oven to 350 degrees Fahrenheit. Line a 9x13 pan with foil going both directions so that the foil overhangs the edges to make for easy removal. Spray the foil with nonstick cooking spray.
2. Whisk together the flour, salt, baking soda, and baking powder in a bowl and set aside until later.
3. In an electric mixer, cream together the soft butter, granulated sugar, and 1/2 cup of the brown sugar. Add in the egg yolks only (from the 2 separated eggs) and mix well. Add in the vanilla and water and mix.
4. Slowly beat in the dry flour ingredients until all is mixed in.
5. Press the cookie layer into the prepared pan and sprinkle with the chocolate chips- pressing them gently into the dough.
6. For the meringue: Use a clean mixing bowl and a clean beater or whisk attachment and start beating the egg whites on slow speed. Gradually increases the speed to medium-high. Mix until the egg whites look frothy and then begin adding the brown sugar, a little at a time. Raise the speed to high and whip until a soft peak have formed.
7. Spread the meringue over the chocolate chip layer and gently lay a piece of parchment over the egg white layer to prevent it from over-browning*.
8. Bake for 20 minutes and allow it to cool completely before removing them from from the pan and slicing.
*Remove the parchment during the last minute or to make sure the top of the meringue is nice and crispy.