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Half Ways

Half Ways

Half Ways

Half Ways
4.3 rating based on 12,345 ratings
4.3/5 (13)
Course: BarsDifficulty: Medium
Servings

24

bars

A layered bar with shortbread base, chocolate center and meringue topping. This is a vintage recipe from my grandmother’s hand-written recipe cards.

Ingredients

  • 3/4 cup solid vegetable shortening

  • 1/2 cup granulated sugar

  • 1-1/2 cups brown sugar, divided

  • 2 large eggs, separated

  • 1/4 teaspoon baking soda in 1 tablespoon water

  • 1 teaspoon vanilla

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder

  • 1 cup chocolate chips


Directions

  • Preheat oven to 350 F. Mix shortening, sugar, 1/2 cup of the brown sugar, egg yolks (save the whites for later), baking soda, vanilla, flour, salt, and baking powder until it forms a stiff dough. Pat into the bottom of a greased and floured 9 x 13 inch baking pan. Spread chocolate chips over the dough. Beat the egg whites until stiff, then add 1 cup of brown sugar and beat well. Spread over the chips. Bake 20 minutes. Cool and cut into squares.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★★
Easy and really good!
- A Baker

★★★★★
This was a family favorite for years, and the recipe was lost when my mother died. I was going through some old boxes during a move and found her handwritten copy that matches precisely this recipe. We always added walnuts to the top.
- Nancy in Ohio

★☆☆☆☆
It did not come out right at all. it tasted like crap and was hard as a rock. followed recipe 100%
- A Baker

★★★★☆
Made this 2 days in a row for 2 different parties. The first night was for close family who were prepared to evaluate it. The pan was scarfed, but most thought it could use some saltiness so I added pecans for the 2nd day. Also, I got a more bittersweet chocolate for the 2nd batch. A nice unusual twist on chocolate chip cookies, delicious! Thanks to the commenter who said they don't keep - definitely these should be made to be eaten the same day.
- Susan in CA

★★★☆☆
The recipe was good, I received complements, but it was too sweet in my opinion. If I make it again, I will definitely cut down on the sugar. I recommend eating them the same day they are made as they don't keep as well as I had hoped.
- A Baker

★★★★★
Hubby gives these 5 stars and asked me never to make them again. He can't stop eating them and tries to watch his weight. The combo of the egg whites and brown sugar on the top makes a really yummy and sort of chewy topping.
- jackie in maine

★★★★★
I used margarine instead of shortening and whipped the eggs for about 5 minutes. These cookies will definitely be on my cookies platter this year!
- Chris in Washington

★★★★★
This was such a hit my very pregnant friend has asked me to make it again for her! In terms of the egg whites you have to make sure that the beaters and bowl are squeaky clean - the slightest hint of grease and the whites won't stiffen. Plus chilling them helps too. Love this website.
- Trashalou in England

★★★★★
delicious. great recipe. cheap, easy, taste great. experienced the same thing with the eggs not being stiff enough, though i mixed them up for a good minute or two. i d k. yummy!
- cassie in washington

★★★★★
This cookie was so easy to make and is so delicious and very inexpensive. I will make these every year as part of my christmas cookie menu. They melt in your mouth. My first batch I didn't whip the egg whites enough but they still came out really good. The only tip I have is to ensure those egg whites are stiff!
- KD in Cleveland, Ohio

★★★★★
This is a great recipe and easy to put together - even for the person who isn't too adventurous when it comes to trying new recipes. It's chewy texture and the fact that it has lots of chocolate chips makes it a winner in my book. I've shared them with friends and each one loved Half-Ways. I'm sending a copy of the recipe to my daughter who still asks for mom's recipes. Thanks for a great site. I'll be trying out more of your recipes.
- Myra Cowan in Sacramento, CA

★★★★☆
Mine took more like 30 minutes to completely bake, and that's in a convection oven. They were much easier to cut after being cooled (I put the pan into the refrigerator for an hour or so). But very yummy, even after all that work!
- A Baker

★★★★★
They taste great and even greater when there still a little warm. YUMMM! They cut into bars better when totally cooled though. But if they're for just the family don't wait till cool.
- Paige Arlington VA
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