Cooking Lesson #1137: Ugly But Great Tasting Meringue Chocolate Chip Bars

…from the Perspectives’ Kitchen

credit: tangledupinfood.com

How you doin’? My neighbor came over and told me that they were having a large get together at the club we belong to. She promised everyone that she would take care of dessert. She told me she needed about 200 cookies in 3 hours.
 
At Fire Dance, one of my restaurants, I once scooped 400 cookies in 12 hours during the opening freebees festivities. But ever since the day of 400 cookies, I have a new respect for no-scoop cookie recipes. Cookie bars are my favorite way to get all the cookie flavor with none of the cookie work, so I’ve been making these easy, Ugly But Great Tasting Meringue Chocolate Chip Bars ever since.
 
These bars are the perfect dessert, but they also make a great addition to snack boards or a brunch spread. For an over-the-top dessert, I use my Ugly But Great Tasting Meringue Chocolate Chip Bars as a base and top them with vanilla ice cream, chocolate syrup, and whipped cream for a most amazing sundae.
 
You can find similar recipes for these bars in old club or community cookbooks dating back about 100 years. The name relates to the brown, cracked appearance on the top of the bars. But don’t be fooled—while these bars might look a little U-G-L-Y at first glance, these bars are packed with tons of delicious flavor inside.
 
I start with a chocolate chip cookie base and top it with mini-marshmallows, pecans and a chewy brown sugar meringue for the perfect sliceable cookie bar. Everyone loves how the marshmallows and meringue combine with the buttery chocolate chip cookie base for a nod to the nostalgic flavor of s’mores.
 
Make sure the meringue covers the entire top of the dessert. The meringue topping will crack when you slice it into bars, and that’s okay. Just slice carefully to keep as much of the meringue intact as possible.
 
Prep time:  30 minutes
Bake time:  30 minutes
Cooling time:  at least 60 minutes before cutting (they can cool while traveling to the club)
Yield:  12 bars (you can double or triple the recipe)
 
Ingredients 
Nonstick cooking spray
3 large eggs, divided
1 stick unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
2/3 cup bittersweet or semisweet chocolate chips (I use minis)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup miniature marshmallows
1/2 cup toasted chopped pecans
1 cup packed brown sugar
 
Directions

1. Preheat an oven to 350° F.
2. Spray a 9x13-inch glass baking dish with nonstick cooking spray.

To make the cookie base

1. Separate two of the eggs, leaving the last one whole, and set aside.
2. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer.
3. Beat on high speed for 30 seconds.
4. Add the granulated sugar and beat on high until light and fluffy, about 2 minutes.
5. Add the whole egg, the two egg yolks, and the vanilla extract and beat on high until smooth, about 1 minute.
6. Stop the mixer and add the flour, chocolate chips, baking powder and salt.
7. Beat on low speed until just combined, about 30 seconds.

To assemble the base and filling

1. Use a spatula to spread the cookie dough evenly into the prepared baking dish.
2. Sprinkle the marshmallows and pecans evenly over the cookie base.

To make the meringue

1. Wash and thoroughly dry the mixer bowl. For best results, chill the bowl down for a few minutes in the refrigerator.
2.  Add the remaining two egg whites and beat with the whisk attachment on medium-high speed until they start to get frothy, about 2 minutes.
3. Add the brown sugar and beat on medium-high again until stiff, glossy peaks form, about 7 minutes.

To spread and bake the meringue

1. Use a spatula to scoop the meringue into the center of the baking dish, then gently spread it over the marshmallows and pecans, being sure to cover the entire dessert.
2. Bake until the meringue is a deep golden brown and the cookie base no longer looks gooey, about 30 minutes.
3. Allow the dessert to cool completely, 1 to 2 hours, before slicing into bars.
4. Store completely cooled bars in an airtight container at room temperature for up to 2 days.

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ChefSecret:  Do not overmix the cookie base! When you add the flour and chocolate chips to the cookie dough, mix on low speed until just combined. If you overmix the cookie dough, the base will come out tough and dense.
 
Use a glass baking dish: Using a transparent vessel allows you to monitor how the cookie base is baking. If the cookie base looks gooey, it might be underdone. The base should look soft but not gooey when the bars are finished baking.
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Quip of the Day:  There is a man sadly dying in his bed at home when he smells something amazing. It’s the smell of his favorite chocolate chip cookie bars. With his last strength, he gets out of bed, and goes to the kitchen, where his wife of 50 years, is baking up these beautiful chocolate chip bars. And they are on a plate of four of them, just out of the oven. And with his last human strength, he reaches over to take one of the cut bars. But his wife sees him and she rushes over and slaps his hand as she says, “No, those are for the funeral.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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