My son, daughter and son-in-law loved this meringue topping. They said it melts in your mouth. A long time ago my sister-in-law made these for a birthday celebration for her husband. I found the magic cookie bar recipe on the back of the Eagle Brand Condensed milk can and added the meringue topping. The combination is heavenly.
Notes from the Test Kitchen:
I loved the addition of the brown sugar meringue to this classic recipe. I loved it so much, next time I may add more! I think the possibilities are endless to the different meringue flavors you can add to this.
Heat oven to 350 degrees. Coat 13x9-inch baking pan with no-stick baking spray. Alternate method: Line 13x9-inch pan with with greased (sprayed) foil. Make sure foil overhangs the edges of the pan for easy removal.
Combine graham crackers and butter in small bowl. Press into bottom of prepared pan.
Pour sweetened condensed milk evenly over crumb mixture.
Layer evenly with with chocolate chips, coconut and chopped nuts. Press down firmly with fork.
Bake for 15 minutes: remove from oven and add meringue topping. ***IF not adding the meringue topping, bake for 30 minutes.
WITH MERINGUE TOPPING:
Beat 3 egg whites until frothy. Gradually add 1 cup brown sugar. Beat until stiff peaks form about 7 minutes.
Spread meringue over cookies. Bake at 350 for 15 minutes. Loosen from sides of pan while still warm, cool on wire rack. Cut into bars.
VARIATIONS: SUBSTITUTE chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch pieces. (From eaglebrand.com/recipes)