Butterscotch Meringue Bar

23 Sep


i’m not sure why these were called butterscotch and not chocolate????   these were pretty good —  i guess the husband liked them he must have eaten more than half the pan



Butterscotch Meringue Bar



  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 sticks Softened, Unsalted Butter
  • 2 cups Light Brown Sugar, Divided
  • ½ cups Granulated Sugar
  • 2 whole Eggs (separated)
  • 1 Tablespoon Water
  • 1 teaspoon Vanilla Extract
  • 2 cups Semi-Sweet Chocolate Chips

Preparation Instructions

Preheat oven to 350 degrees F.

Line a 13 by 9 inch baking pan with aluminum foil, allowing excess foil to hang over the pan edges (this will help you to remove the bars from the pan later). Spray foil with cooking spray.

Combine flour, baking powder, baking soda, and salt in a bowl, set it aside.

With a hand mixer on medium-high speed, beat butter, 1 cup of brown sugar, and granulated sugar until well blended. Add egg yolks, water, and vanilla and mix until well incorporated. Reduce speed to low and add flour mixture until just combined. Spread batter evenly into the prepared pan. Press the chocolate chips gently into the dough.

In a clean bowl, whip egg whites to stiff peaks, then reduce speed to medium and add the remaining 1 cup of brown sugar. Mix until uniform in color and shiny. Spread meringue over chocolate chip layer and bake until golden brown, about 35-40 minutes. Cool completely (2-3 hours) before lifting out of the pan using the aluminum foil overhang. Cut into squares.


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