Chocolate Chip Meringue Bars Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
• In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
• Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.

Steps:

• In a mixing bowl, cream shortening, 1/2 C brown sugar and 1/2 C sugar.
• Add egg yolks and mix well.
• Combine the water and vanilla.
• Combine flour, baking soda and salt; add to the creamed mixture alternately with with water/vanilla mixture.
• Mix well.
• Spread into a greased 15x10x1 inch baking pan.
• Sprinkle with chocolate chips.
• In a small glass or metal mixing bowl, beat egg whites until soft peaks form.
• Add the remaining brown sugar, 2 tablespoons at a time, beating well after each addition.
• Beat until stiff peaks form.
• Spread over chocolate chips.
• Top with peanuts.
• Bake at 350 degrees for 30-35 minutes.

Steps:

• Pre-heat oven to 325 degrees.
• Beat butter, sugars, egg yolks, and 1 teaspoon vanilla until soft and creamy. Mix dry ingredients together and add into the butter-sugar bowl along with the milk. Spread evenly into 9"x13" pan. Sprinkle with a laer chocolate chips.
• Beat egg whites to soft peaks, beat in brown or white sugar and vanilla. (Brown sugar yields a slightly more tawny flavor.) Fold in nuts (if using) and spread over the chocolate chips.
• Bake 30-35 minutes.
• Remove from the oven and allow to cool completely before cutting and serving.

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

Steps:

• Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.
• Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk egg yolks and water together in a small bowl.
• Combine egg yolk mixture, flour, 1/2 cup brown sugar, butter, white sugar, vanilla extract, baking soda, and salt in a large bowl; beat with an electric mixer on low speed until dough comes together.
• Press dough evenly into the bottom of a 9x13-inch baking pan. Scatter chocolate chips over dough.
• Beat egg whites in a glass, metal, or ceramic bowl, using clean beaters, until foamy. Gradually add remaining 1 cup brown sugar, continuing to beat until stiff peaks form. Spread beaten egg whites over chocolate chips.
• Bake in the preheated oven until top is lightly golden and edges start to pull away from the sides of the pan, 20 to 25 minutes. Cool completely before cutting into squares, about 30 minutes.