Butterscotch Meringue Bars

From

April​/May 2009

Butterscotch Meringue Bars

We used the creaming method to develop structure and height in our Butterscotch Meringue Bars: Beat the butter and sugar together before adding the liquid and dry ingredients. For the meringue layer, we beat the egg whites until just glossy and stiff for the best-textured, lightest topping. Overbeating caused the whites to deflate and the top layer to be squat.

Makes 24 bars

We added even more butterscotch flavor to the cookie base by replacing the granulated sugar with light brown sugar. You will need one 12-ounce package of chocolate chips for this recipe.

Ingredients

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