If you’re on the hunt for a dessert that combines the gooeyness of chocolate chip cookies with the airy lightness of meringue, look no further. These Meringue Topped Chocolate Chip Bars are the perfect blend of textures and flavors, creating a delightful treat that’s sure to impress family and friends. With a chewy chocolate chip base and a fluffy, sweet meringue topping, these bars are a showstopper on any dessert table. Plus, they’re easy to make and require simple ingredients you likely already have in your pantry.
What Sets This Recipe Apart
What makes these Meringue Topped Chocolate Chip Bars unique is the combination of a rich, buttery cookie base topped with a light and airy meringue. The meringue adds a delightful contrast to the chocolate chips, creating a deliciously satisfying bite. The bars are not only visually appealing with their fluffy white topping but also provide a lovely balance of sweetness and texture. This recipe is perfect for special occasions or just a sweet treat after dinner.
Your Shopping Guide
Before you dive into the kitchen, let’s make sure you’re fully stocked up. Here’s what you’ll need to gather:
- 1 cup all-purpose flour: The base for your bars, providing structure.
- 1/8 teaspoon salt: To enhance the flavors.
- 1/8 teaspoon baking soda: For a slight lift.
- 1/4 teaspoon baking powder: To create a lighter texture.
- 1/2 cup butter: Softened to room temperature for easy mixing.
- 1/2 cup granulated sugar: For sweetness and texture.
- 1/2 cup brown sugar: Adds moisture and a hint of caramel flavor.
- 1 egg, separated: The yolk for richness, and the white for the meringue.
- 1 teaspoon vanilla extract: For flavor.
- 1 tablespoon water: To help with the meringue.
- 1 cup semisweet chocolate chips: The star of the show!
- 1/4 cup brown sugar: For the meringue, adding sweetness.
Must-Have Equipment
Make sure you have these essential tools on hand to whip up your Meringue Topped Chocolate Chip Bars:
- Mixing bowls: For combining your ingredients.
- Electric mixer: Essential for whipping the meringue to perfection.
- 9×9 inch baking pan: The perfect size for these bars.
- Spatula: For spreading the batter and meringue.
- Measuring cups and spoons: Accurate measurements are key to success.
- Parchment paper: Optional, but helps with easy removal of the bars from the pan.
Meringue Topped Chocolate Chip Bars Cooking Guide
Now that you have everything ready, let’s get started on making these delicious Meringue Topped Chocolate Chip Bars! Follow these simple steps:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and lightly grease your 9×9 inch baking pan or line it with parchment paper for easier removal.
Step 2: Prepare the Dry Ingredients
In a mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set this mixture aside for later.
Step 3: Cream the Butter and Sugars
In a separate large bowl, cream the room-temperature butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer.
Step 4: Add Egg Yolks and Vanilla
Add the egg yolk and vanilla extract to the butter mixture, mixing until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Step 6: Fold in the Chocolate Chips
Gently fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 7: Bake the Base
Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for about 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Step 8: Prepare the Meringue
While the base is baking, make the meringue. In a clean mixing bowl, beat the egg white with an electric mixer until soft peaks form. Gradually add the 1/4 cup brown sugar, continuing to beat until stiff peaks form and the mixture is glossy.
Step 9: Add Water
Add the tablespoon of water to the meringue and mix until fully incorporated.
Step 10: Top the Bars with Meringue
Once the chocolate chip base is done baking, remove it from the oven and immediately spread the meringue over the warm bars. Make sure to spread it all the way to the edges to prevent shrinking.
Step 11: Bake Again
Return the pan to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly golden.
Step 12: Cool and Slice
Allow the bars to cool completely in the pan on a wire rack. Once cooled, slice into squares and serve!
Make It Your Way
These Meringue Topped Chocolate Chip Bars are versatile. Here are some ways to customize your recipe:
- Nuts: Add chopped walnuts or pecans for an extra crunch.
- Different Chips: Use milk chocolate or white chocolate chips for a different flavor profile.
- Flavor Extracts: Experiment with almond extract or orange zest for a unique twist.
- Fruit Add-ins: Toss in some dried fruit like cranberries or cherries for a tart contrast.
If You’re Curious
You might be wondering about some of the ingredients used in these Meringue Topped Chocolate Chip Bars. Here are a few fun facts:
- Egg Whites: They are essential for creating the fluffy texture of meringue, thanks to their ability to trap air when beaten.
- Baking Powder: This ingredient helps the cookie base rise, making it light and tender.
- Brown Sugar: It not only adds sweetness but also contributes to a moist texture and a richer flavor.
- Chocolate Chips: Semi-sweet chocolate chips are a classic choice, but you can use dark or even white chocolate for a different taste.
How to Store & Reheat
To keep your Meringue Topped Chocolate Chip Bars fresh, follow these storage tips:
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. To reheat, simply pop them in a microwave-safe dish and heat for a few seconds until warm. Enjoy them slightly warm for a melty chocolate experience!
Troubleshooting Q&A
Why did my meringue weep?
Meringue can weep if there is too much moisture or if it hasn’t been whipped to stiff peaks. Ensure your bowl and beaters are completely clean and dry before whipping.
Why is my meringue not glossy?
If your meringue isn’t glossy, it may not have been beaten long enough. Continue beating until stiff peaks form and the mixture looks shiny.
Can I make these bars ahead of time?
Yes! These Meringue Topped Chocolate Chip Bars can be made ahead of time. Just store them in an airtight container once they are completely cooled.
What if my meringue is too soft?
If your meringue is too soft, it may not have been whipped enough. Make sure to beat the egg whites until they hold stiff peaks, which means they should stand up straight without drooping.
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The Takeaway
These Meringue Topped Chocolate Chip Bars are a delightful twist on a classic dessert, combining the richness of chocolate with the lightness of meringue. With a few simple ingredients and steps, you can create a treat that is sure to impress. Whether for a special occasion or simply to satisfy your sweet tooth, these bars are a must-try. Happy baking!
Meringue Topped Chocolate Chip Bars
Equipment
- Mixing Bowls
- Electric Mixer
- 9x9-inch baking pan
- Spatula
- Measuring cups and spoons
- Parchment Paper
Ingredients
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg yolk from separated egg
- 1 egg white for meringue
- 1 teaspoon vanilla extract
- 1 tablespoon water for meringue
- 1 cup semisweet chocolate chips
- 1/4 cup brown sugar for meringue
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your 9x9 inch baking pan or line it with parchment paper for easier removal.
- In a mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set this mixture aside for later.
- In a separate large bowl, cream the room-temperature butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes with an electric mixer.
- Add the egg yolk and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.
- Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for about 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- While the base is baking, make the meringue. In a clean mixing bowl, beat the egg white with an electric mixer until soft peaks form. Gradually add the 1/4 cup brown sugar, continuing to beat until stiff peaks form and the mixture is glossy.
- Add the tablespoon of water to the meringue and mix until fully incorporated.
- Once the chocolate chip base is done baking, remove it from the oven and immediately spread the meringue over the warm bars. Make sure to spread it all the way to the edges to prevent shrinking.
- Return the pan to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly golden.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, slice into squares and serve!
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Try adding chopped nuts or different types of chocolate chips for variation.
- Ensure your mixing bowl and beaters are clean and dry before whipping egg whites to prevent meringue weeping.
