YUMMIES, BARS, WITH BROWN SUGAR MERINGUE

Beth M.

By
@BakinTime

This recipe was given to me by Mom,and she got it from a friend in 1968; so it's withstood the TEST of TIME! They have a cooky base, chopped nuts of your choice, and a brown sugar meringue topping. They just MELT in your mouth, and are so yummy, they came by the name easily!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

FIRST MIX FLOUR, BAKING POWDER AND SALT

1 3/4 c
flour
1 tsp
baking powder
1 tsp
salt

IN A SEPARATE BOWL PLACE BUTTER, AND BEAT WITH GRANULATED SUGAR.

ADD EGG YOLKS AND WHOLE EGG, AND VANILLA AND MIX WELL.

1 stick
butter, softened
1 c
granulated sugar
2
egg yolks, reserve whites
1 tsp
vanilla extract
1
whole egg

MIX THE DRY INGREDIENTS INTO THE BUTTER MIXER. THIS WILL BE A VERY STIFF DOUGH, I USE A STAND MIXER.

IN A SEPARATE BOWL BEAT EGG WHITES UNTIL STIFF, AND MIX IN BROWN SUGAR

2
egg whites
1 c
light brown sugar
1 pkg
8 oz. of chopped walnuts or pecans; optional

Step-By-Step

1Grease a 9 X 9 pan, or small rectangular pan; Preheat Oven to 350 degrees.

2If you want to add chopped nuts, they can be placed in the egg white mixture or spread on top of the first layer, the cooky base.

3Spread the cooky dough in the pan, top with the nuts if desired, and spread the egg white mixture over all.

4Bake for 25 to 30 minutes. This does get brown, so you need to check it, and it can get a crackled top which is normal. If you under-bake it, the cooky layer is soggy, so let it get brown, but not burned on top.Cool and then cut into small bars or squares.

5THIS RECIPE CAN EASILY BE DOUBLED, AND I MADE THEM IN A JELLY ROLL PAN WHICH HOLDS THE DOUBLED RECIPE.
IT THEN CAN BE CUT INTO ABOUT 36 BARS.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Hashtags: #sweet, #bar, #MELT, #nutty, #cooky