Butterscotch Meringue ~ Decadent!

Makes 24 Bars

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

16 tablespoon (2 sticks) unsalted butter, softened

2 cups packed light brown sugar (divided)

1/2 cup granulated sugar

2 large eggs, separated

1 tablespoon water

1 teaspoon vanilla extract

2 cups semisweet chocolate chips

* When I was making a second batch for my soon-to-be-nieces-and-nephew, we ran out of chocolate chips. So, I substituted some butterscotch chips for the remaining chocolate ones and it was DELICIOUS!* 

Preheat oven to 350 degrees F

1. Line 13 by 9 inch baking pan with aluminum foil, allowing excess to hang over pan edges. Spray foil with oil spray. Combine flour, baking powder, baking soda, and salt in a bowl, set it aside.

2. With a hand mixer on medium-high speed, beat butter, 1 cup of brown sugar, and granulated sugar until well blended. Add egg yolks, water, and vanilla and mix until well incorporated. Reduce speed to low and add flour mixture until just combined. Spread batter evenly in prepared pan. Press down chocolate chips gently into dough.

3. In a clean bowl, whip egg whites to stiff peaks, then reduce speed to medium and add remaining 1 cup of brown sugar. Mix until uniform in color and shiny. Spread meringue over chocolate chip layer and bake until golden brown, about 35-40 minutes. Cool completely before lifting out of the pan. 2-3 hours. Cut into squares. 

For a large amount:

Use 12x24x2 steam pan liners, yielding 36 bars each.

Times 1 1/2 on the chocolate chips and doubled the meringue recipe.

Pasted from <http://thechurchcook.blogspot.com/2011/06/butterscotch-meringue-bar.html>