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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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

Directions Step-By-Step

1
Grease a 9 X 9 pan, or small rectangular pan; Preheat Oven to 350 degrees.
2
If 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.
3
Spread the cooky dough in the pan, top with the nuts if desired, and spread the egg white mixture over all.
4
Bake 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.
5
THIS 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