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Butterscotch Meringue Bar

4.42 Mitt(s) 7 Rating(s)7 votes, average: 4.42 out of 57 votes, average: 4.42 out of 57 votes, average: 4.42 out of 57 votes, average: 4.42 out of 57 votes, average: 4.42 out of 5

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Level: Easy

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Description

Gooey, rich, and yummy! Oh, and easy to make!

Ingredients

  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 sticks Softened, Unsalted Butter
  • 2 cups Light Brown Sugar, Divided
  • ½ cups Granulated Sugar
  • 2 whole Eggs, Separated
  • 1 Tablespoon Water
  • 1 teaspoon Vanilla Extract
  • 2 cups Semi-Sweet Chocolate Chips

Preparation

Preheat oven to 350 degrees F.

Line a 13 by 9 inch baking pan with aluminum foil, allowing excess foil to hang over the pan edges (this will help you to remove the bars from the pan later). Spray foil with cooking spray.

Combine flour, baking powder, baking soda, and salt in a bowl, set it aside.

With a hand mixer on medium-high speed, beat butter, 1 cup of brown sugar, and granulated sugar until well blended. Add egg yolks, water, and vanilla and mix until well incorporated. Reduce speed to low and add flour mixture until just combined. Spread batter evenly into the prepared pan. Press the chocolate chips gently into the dough.

In a clean bowl, whip egg whites to stiff peaks, then reduce speed to medium and add the remaining 1 cup of brown sugar. Mix until uniform in color and shiny. Spread meringue over chocolate chip layer and bake until golden brown, about 35-40 minutes. Cool completely (2-3 hours) before lifting out of the pan using the aluminum foil overhang. Cut into squares.

8 Comments

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mrsprowler on 3.17.2012

I made these last night … my boyfriend was in ecstasy from the first bite. I mused aloud that he might enjoy them even more if I added pecans the next time (he’s a major pecan fan) but to my surprise, he barked “NO! Don’t change an effing thing! These are already perfect!!”

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The Church Cook (Kay Heritage) on 8.1.2011

I agree with Duchess. Having semi-sweet to add a little balance would be better for this recipe. :)

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duchessoffoodfights on 7.28.2011

I think butterscotch chips might be a bit much, but that’s just me! My meringue top did not look as pretty as the picture, but they taste delicious!

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irishmomof2 on 7.28.2011

I just made these and they are fantastic!!

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Mary Jo on 7.21.2011

Would it be overkill if you substituted the chocolate chips for butterscotch chips?

7 Reviews

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tjbaker on 9.7.2011

Delicious! Overly sweet, perfect in small pieces and with a cup of coffee. I had to cook mine a little longer than the recipe said. Also, I only used 1 cup of chocolate chips because that is all I had. They turned out great! Will definitely be making them again.

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Izzy K on 9.6.2011

Everyone I made these for LOVED them. I have one concern. My crust turned out more like a crumbly texture rather than “peanut buttery” like it shows on your site. It also came out looking undercooked (although I followed to a T). Any suggestions? Perhaps the butter should be melted before hand?

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irishmomof2 on 7.28.2011

Very easy! I’ve never done anything with meringue and I live in a very damp climate which is supposed to be bad for meringue and they turned out fantastic oh I wish I had a piece left!

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Sarah on 7.21.2011

After doing everything in my power to screw these up, they still turned out great. They were still quite yummy with my mistakes, which are too many to list.

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wildoates on 7.21.2011

I made these today and they are really really sweet, but really really good. The batter was softer than I expected, didn’t need to do much patting to get it flat in the pan. We cut it warm and it was just fiiiiiine. We’ll see how it tastes cold tomorrow. :)

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