Chocolate Meringue Bars
Indulge in the perfect blend of textures and flavors with these irresistible Chocolate Meringue Bars! Featuring a buttery, melt-in-your-mouth shortbread crust as the base, a layer of velvety melted dark chocolate, and a cloud-like topping of golden, swirled meringue, these bars are a dessert lover's dream. With just 20 minutes of prep time, this easy yet elegant recipe is ideal for everything from weeknight dessert cravings to making a statement at your next gathering. The contrast between the crisp meringue and the rich chocolate will leave you reaching for seconds! Plus, with simple pantry staples like egg whites, cream of tartar, and a hint of vanilla, these bars are as accessible as they are impressive. Perfect for those searching for decadent chocolate treats or creative bar cookie recipes to sweeten any occasion!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 50 grams Granulated sugar (for crust)
- 200 grams All-purpose flour
- 0.25 teaspoons Salt (for crust)
- 225 grams Dark chocolate chips
- 3 large Egg whites
- 150 grams Granulated sugar (for meringue)
- 0.25 teaspoons Cream of tartar
- 0.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the all-purpose flour and salt, mixing until the dough begins to form.
Press the dough evenly into the prepared pan to form the shortbread crust. Use the back of a spoon or your hands to flatten and smooth it out.
Bake the crust in the preheated oven for 15 minutes, or until it is lightly golden. Remove from the oven and let it cool slightly while you prepare the rest of the layers.
Sprinkle the dark chocolate chips evenly over the warm crust. Let them sit for 2-3 minutes to soften, then use a spatula to spread the melted chocolate into a smooth, even layer.
In a clean, dry mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to whip the mixture until stiff peaks form. Mix in the vanilla extract.
Spread the meringue evenly over the chocolate layer, using the back of a spoon to create swirls or peaks for a decorative effect.
Bake the assembled bars in the preheated oven for an additional 18-20 minutes, or until the meringue is set and lightly golden on top.
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Slice into 12 even squares or rectangles, and serve. Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
3850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 122.8 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 475.7 g | 173% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 291.4 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
