Meringue Topped Chocolate Chip Bars
This recipe for Meringue Topped Chocolate Chip Bars has been around since the 1930s. They’re often called Chocolate Halfway Bars and are a close relative to Mud Hen Bars, which have the addition of marshmallows. When I saw them on the American Heritage Cooking blog, I knew I must give them a whirl.
Meringue Topped Chocolate Chip Bars
The original recipe calls for shortening in the base, but I swapped this out for butter, plus upped the original chocolate. Duh. The crackly meringue topping isn’t the easiest to cut. Scoring while warm may give a better presentation, but we were running out the door when these came out of the oven.
The family didn’t seem to mind that their bars weren’t perfectly square or covered with an unmarred brown sugar meringue topping. I have a feeling you’ll be just as intrigued by these as I was…enough to give them a try.
For another unique meringue dessert, check out these lovely Tropical Napoleons. And these Simple Meringue Cookies are consistently my most popular recipe! Plus, peruse all these Bar Cookies!
Meringue Topped Chocolate Chip Bars
A unique, old-fashioned chocolate chip bar topped with meringue.
Ingredients
- 1 cup flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup butter at room temperature
- ¼ cup sugar
- ¼ cup brown sugar
- 1 egg, separated
- 1 ½ teaspoons vanilla
- 1 ½ teaspoons water
- 1 cup semisweet chocolate chips
- ½ cup brown sugar
Instructions
- Preheat oven to 375° and line 8 x 8 inch baking dish with non-stick foil or foil sprayed with non-stick cooking spray.
- In a small bowl, whisk together flour, salt, soda, and baking powder and set aside.
- In a larger bowl, using a hand mixer, beat butter with the 1/4 cup sugar and 1/4 cup brown sugar until very light and fluffy. Add egg yolk, water, vanilla; mix well. Stir in flour mixture.
- Pat into baking dish and top with chocolate chips.
- Beat egg white until stiff; gradually beat in ½ cup brown sugar. Spread over chocolate. Bake in for 25 minutes or until top is golden. Cut into bars while warm. Cool completely.
Notes
Total time does not include cooling time.
Recipe adapted from the Good Housekeeping Cookbook, 1955 Edition, via American Heritage Cooking Blog
Nutrition Information:
Yield:
16Serving Size:
1 barAmount Per Serving: Calories: 182Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 94mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 2g
47 Comments on “Meringue Topped Chocolate Chip Bars”
mmmmm I love that crackly meringue top–and of course that you swapped in butter and more chocolate 😉
I remember these bars, my mom made them all the time when I was a kid. Your look so yummy.
Lizzy,
These bars look amazing. I’ve never seen meringue on bars. I thought it was used only on lemon pie or as cookies. Can’t wait to try them.
Annamaria
I have all these ingredients in my pantry and fridge. Am making them as my reward when I finish doing my taxes. (My accountant is talking to me sternly to get them sent.) If you’re all running out the door, it must mean that the state of the Berg family health is good.
These bars look like they have the best texture, I love the meringue topping!
These look so yummy! Well I don’t mind to try out anything that invovles chocolate 🙂
Chocolate, bars and meringue in one? Genius 😀
Cheers
Choc Chip Uru
These cookie bars look killer, Liz! I like the cracked tops – it gives the bars an authentic, homey, comforting look.
I love this Liz! The meringue topping is such a great idea, and this chocolate chip bars look delicious.
Oh my goodness, what a genius idea! Not to mention delish!
These are two things I never would have put together but I just know it is a delicious combo!
I’m with Suzanne in regards to using a meringue in this way—never would’ve thought of it. And the crunchy cracks I wouldn’t mind a bit, especially when they give way to that macaron-like chewy-soft interior. Glad you spotted this recipe from Lindsey to share with us!
I love this. It’s unique and anything with meringue works for me. Pinned
What an interesting recipe! I love meringue so I’m sure I’d really enjoy these. Uneven edges aren’t a prob…they just mean more “sampling” for the person cutting 😉
I have a lemon bar recipe that has a similar meringue topping, it’s so tasty. You can never go wrong by upping the chocolate!
Thanks for featuring these and the link up! I’m so glad you and your family liked them! They definitely didn’t cut into the prettiest bars but, after a bite, I certainly didn’t mind! Your photos are beautiful!
Love that crackly, crunchy meringue topping! How unique! I love bar cookies…so easy!
pinned!
They sound not only yummy, but different:@)
I love Good Housekeeping, Liz! The recipes are so trusty. I often steal the whole recipe section from my mum’s GH magazine and they’re great! Love these bars … your lucky family!
I would never have thought of meringue on top of chocolate chip bars. I have never actually heard of it but I am glad to make its acquaintance.