By justcallmetoni on November 03, 2006
Photo by I'mPat
Photo by I'mPat
"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."
Serving Size: 1 (43 g)
Servings Per Recipe: 24
"So yummy! I used brown sugar in the topping but white would be good, too. Next time I'd bake these longer, maybe 45 minutes as they were a little doughy in the middle. The family inhaled these bars, so I can't comment as to how well they store. None of the bars made it that long. Thanks for sharing the recipe!"
"I made these with a mix of white and milk chocolate chips other than that made as per recipe. I had to cut it into 16 squares because I was having trouble with the meringue crumbling (I used white sugar option). The DH took some for morning/afternoon tea which really surprised me as he normally spurns meringue dishes. The rest went to the DS's recreation group were they cut the pieces into half again and most commented they were extremely sweet and you wouldn't want much more than that and they enjoyed the gooey base (don't know if was supposed to be that was how they turned out). Thank you justcallmetoni, made for 123+4 Hit Wonders."
"DELICIOUS. Only problem I didn't have any walnuts. Next time I will. Great recipe."
"Toni these bars are wonderful, just the crust alone deserves 10 stars, I baked this in an air-convection oven so the baking time was less, thanks for sharing this great bar recipe hon!...Kitten:)"
"Delicious and so easy! They are quite sweet - but I'm not complaining!! Used brown sugar for the topping and just enjoyed these bars very much! Thanks Toni!"