A layered bar with a chewy shortbread base, chocolate center and meringue topping that is chewy in the middle but crunchy on top; a wonderful blending of flavors and textures. This is a vintage recipe from my grandmother’s hand-written recipe cards. Be sure to read the notes* at the end of the recipe!
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 extract
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.
Notes
- * This was my grandmother’s recipe as written and it’s fantastic. However, a few tips:
● Line your baking pan with parchment paper with two ends hanging over the side so you can pull up and remove the entire thing from the pan; this will make the bars easier to cut. Do this when it’s thoroughly cooled.
● You can use butter instead of shortening.
● Personally, I would add a third egg white to have a bit more meringue,
● and if you love chocolate you could add even more chocolate chips.
● The meringue will be very thick and sticky, so just be aware of that as you are spreading it from edge to edge.
● Some people find these too sweet and reduce the amount of brown sugar in the meringue layer, and some people add nuts (pecans or walnuts) to cut the sweetness.
● Bake until the meringue starts to brown and pull away from the sides.
● Be aware that the top of the meringue layer will be crunchy and so you won’t get a clean cut.
● These do not taste quite as good the next day, the meringue starts to dry out and lose its chewiness, so they’re at their best eaten the same day. - Also known as Halfways, Half Way Bars.