YUMMIES, BARS, WITH BROWN SUGAR MERINGUE

5
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!

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

How to Make YUMMIES, BARS, WITH BROWN SUGAR MERINGUE

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.

Printable Recipe Card

About YUMMIES, BARS, WITH BROWN SUGAR MERINGUE

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American



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