Chocolate Meringue Bars Recipes

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CHOCOLATE CHIP MERINGUE



Chocolate Chip Meringue image

These bring back good childhood memories, and they are a good change from regular chocolate chip cookies. Great for any occasion.

Provided by Dodie

Categories     Desserts     Cookies     Meringue Cookies

Yield 24

Number Of Ingredients 6

3 egg whites
1 cup white sugar
½ teaspoon distilled white vinegar
½ teaspoon vanilla extract
1 pinch salt
2 cups semisweet chocolate chips

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.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 17.2 g, Fat 4.2 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 8.5 mg, Sugar 16 g

CHOCOLATE TOM THUMB BARS



Chocolate Tom Thumb Bars image

These mouth watering, moist and chocolaty bars were always the first to disappear off my mom's holiday goodie platter. With a sweet meringue topping, these will be a hit at your next gathering.

Provided by OldFashionedFoodie

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 10

1 cup shortening
½ cup white sugar
1 ½ cups brown sugar, divided
3 eggs, whites and yolks separated
1 tablespoon cold water
1 tablespoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking soda
⅛ teaspoon salt
1 (12 ounce) package semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a medium bowl; mix together shortening, white sugar, 1/2 cup brown sugar, and egg yolks. Stir in water and vanilla. In a separate bowl, sift together flour, baking soda, and salt. Combine with egg and sugar mixture; blend well. Stir in chocolate chips. Press into the bottom of the prepared pan.
  • In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Gradually add 1 cup brown sugar, continuing to beat until whites form stiff peaks. Spread meringue on top of base, covering completely.
  • Bake in preheated oven until meringue has risen and light brown in color, about 15 to 20 minutes. Leave to cool before cutting into bars.

Nutrition Facts : Calories 259.4 calories, Carbohydrate 34.6 g, Cholesterol 23.3 mg, Fat 13.5 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 173.4 mg, Sugar 25.3 g

CHOCOLATE SWISS MERINGUE BUTTERCREAM



Chocolate Swiss Meringue Buttercream image

There's buttercream, and then there's Chocolate Swiss Meringue Buttercream. Satiny smooth, rich and deeply chocolaty, this frosting will take your cake and cupcakes to a whole new level. For these spectacular results though, some time and effort is required-but no guesswork! The Betty Crocker Kitchens have laid out precise instructions and tips, so you'll know exactly what to expect-even in the case of the unexpected, check out our Expert Tips for more. Before you dig in, here's what to keep in mind. This frosting is called Swiss meringue buttercream, because you make Swiss meringue first, which means cooking egg whites and sugar over a pan of simmering water in a double boiler (to avoid burning) until mixture reaches 160°F (for food safety reasons), and then whipping egg white-sugar mixture into stiff, glossy peaks. With your Swiss meringue made, the next step is to begin adding softened butter, one piece at a time. Adding the butter slowly is key, because you are blending two mixtures that wouldn't normally mix. To pull it off successfully, have patience. Your frosting will simply look like soupy meringue until nearly the last piece of butter is blended, so keep the faith, follow the directions and keep beating. Once you've incorporated the butter with the meringue, it's easy to stir in the cooled, melted chocolate.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 12

Number Of Ingredients 5

6 egg whites
1 1/2 cups sugar
1 1/2 cups butter, softened and cut into 1-inch pieces
2 teaspoons vanilla
2 oz semisweet or bittersweet baking chocolate, chopped (from 4-oz bar)

Steps:

  • In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
  • Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
  • In small microwavable bowl, microwave chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments, until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into frosting until smooth.
  • Fill and frost 1 (8-inch) three-layer cake.

Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 15 g, ServingSize 5 Tablespoons, Sodium 210 mg, Sugar 28 g, TransFat 1 g

MERINGUE COCONUT BARS



Meringue Coconut Bars image

Looking for an ooey-gooey bar that's delicious and different? This luscious recipe combines a cookie crust, rich chocolate layer and brown sugar meringue for the ultimate treat. Put a few on the side for yourself because they go fast.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1-1/2 cups packed brown sugar, divided
1/2 cup sugar
3 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup sweetened shredded coconut
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream the butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until blended (batter will be thick). Spread into a greased 13x9-in. baking pan. Sprinkle with the chocolate chips, coconut and walnuts. , In another large bowl, beat egg whites until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread over the top. , Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 79mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHIP & PECAN MERINGUE BARS



Chocolate Chip & Pecan Meringue Bars image

I've had recipes for chocolate chip cookies and pecan meringues in my collection for a number of years-and I combined them to make these bars! They're a lovely addition to any holiday cookie tray. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 13

4 large egg whites
1/2 cup butter, softened
1-1/2 cups packed brown sugar, divided
1/2 cup sugar
2 large egg yolks, room temperature
3 tablespoons 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
3/4 cup chopped pecans or walnuts

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.

Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CHIP MERINGUE BARS



Chocolate Chip Meringue Bars image

I found this recipe in a little soft cover recipe book called "Grandma's Best Desserts" put out by "Taste of Home". This recipe sounded good to me so I tried it last night and yes, I think it is really yummy. It is something a little different.

Provided by Marla in California

Categories     Bar Cookie

Time 1h

Yield 36 Cookies, 36 serving(s)

Number Of Ingredients 11

1 cup shortening
1 1/2 cups packed brown sugar
1/2 cup sugar
3 eggs, separated
1 tablespoon cold water
1 tablespoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup semi-sweet chocolate chips (6 oz)
1 cup ground salted peanuts

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.

Nutrition Facts : Calories 187.2, Fat 10.7, SaturatedFat 2.8, Cholesterol 17.6, Sodium 104.3, Carbohydrate 21.4, Fiber 1, Sugar 14.5, Protein 2.9

CHOCOLATE MERINGUE BARS



Chocolate Meringue Bars image

I love layered bar cookies and this one appealed to me because the use beaten egg whites instead of the more common condensed milk looked quite interesting. The resulting cookie is a soft thin blondie-like bar with with a gooey layer of chocolate topped with a crispy shell.

Provided by justcallmetoni

Categories     Bar Cookie

Time 44m

Yield 24 serving(s)

Number Of Ingredients 15

1/2 cup butter or 1/2 cup margarine
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks
1 1/4 cups flour
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons milk or 3 tablespoons water
6 ounces chocolate chips
3 egg whites
2/3 cup brown sugar or 2/3 cup white sugar
1/2 teaspoon vanilla
1/2 cup walnuts, chopped (optional)

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.

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