Side Pannel
Caramel Meringue Bars
Ingredients List
- 2 c Sifted all-purpose flour
- 1 ts Baking powder
- 1/4 ts Baking soda
- 1/4 ts Salt
- 3/4 c Butter or margarine;
- -softened
- 1/2 c Granulated sugar
- 1/2 c Dark brown sugar; firmly
- -packed
- 3 Eggs; separated
- 1 ts Vanilla extract
- 1 pk (6-oz) semisweet chocolate
- -pieces
- 1 c Shredded coconut
- 3/4 c Chopped walnuts
- 1 c Dark brown sugar; firmly
- -packed
Directions
Heat oven to 350 degrees. Grease a 12-3/4 by 9 by 2-inch pan with unsalted
shortening and dust lightly with flour. Sift together flour, baking powder,
baking soda and salt. Work butter in a bowl until creamy; add granulated
sugar and beat until blended. Add egg yolks and vanilla; beat well. Mix in
sifted dry ingredients. Pour batter into prepared pan. Sprinkle with
chocolate pieces, coconut and nuts. In a bowl beat egg whites until stiff
peaks form; gradually add the 1 cup brown sugar and beat until stiff but
not dry. Spread meringue on top of chocolate-nut mixture. Bake 35-40
minutes. Cool in pan on wire cake rack and cut into 2x1-1/2 inch bars.
Makes approximately 36 bars.
FROM CAROLE ANDERSON,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
shortening and dust lightly with flour. Sift together flour, baking powder,
baking soda and salt. Work butter in a bowl until creamy; add granulated
sugar and beat until blended. Add egg yolks and vanilla; beat well. Mix in
sifted dry ingredients. Pour batter into prepared pan. Sprinkle with
chocolate pieces, coconut and nuts. In a bowl beat egg whites until stiff
peaks form; gradually add the 1 cup brown sugar and beat until stiff but
not dry. Spread meringue on top of chocolate-nut mixture. Bake 35-40
minutes. Cool in pan on wire cake rack and cut into 2x1-1/2 inch bars.
Makes approximately 36 bars.
FROM CAROLE ANDERSON,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
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