Description
These Halfway to Heaven Bars are a deliciously moist and chewy treat featuring a rich buttery base layered with semisweet chocolate chips and a sweet, fluffy meringue topping made from egg whites and brown sugar. Perfect for baking enthusiasts looking for a crowd-pleasing dessert that yields 24 generous bars.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder (4 grams)
Wet Ingredients
- ½ cup unsalted butter (113 grams, room temperature / 1 stick)
- ½ cup granulated sugar (100 grams)
- ½ cup brown sugar (107 grams)
- 2 egg yolks (28 grams, room temperature)
- 1 tablespoon water (14 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
Mix-ins and Topping
- 12 ounces semisweet chocolate chips (340 grams)
- 2 egg whites (70 grams)
- 1 cup brown sugar (213 grams)
Instructions
- Prepare the dough: In a medium bowl, whisk together the all-purpose flour, kosher salt, baking soda, and baking powder to combine. In a separate large bowl, cream the unsalted butter with granulated sugar and ½ cup brown sugar until light and fluffy. Mix in the egg yolks, water, and vanilla extract until well incorporated.
- Combine and add chocolate chips: Gradually add the dry ingredients into the wet mixture, mixing just until combined. Fold in the semisweet chocolate chips evenly throughout the dough.
- Form the crust: Press the dough evenly into a greased 9×13 inch baking pan to create a sturdy base layer for the bars.
- Make the meringue topping: In a clean bowl, beat the egg whites until soft peaks form. Gradually add 1 cup brown sugar and continue beating until the meringue is glossy and forms stiff peaks.
- Top and bake: Spread the meringue mixture evenly over the chocolate chip dough base. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until the meringue topping is set and lightly golden brown.
- Cool and serve: Remove the bars from the oven and allow them to cool completely in the pan before cutting into 24 bars. Serve and enjoy the deliciously rich and airy layers.
Notes
- Make sure your butter and eggs are at room temperature for easier mixing and better texture.
- Use a spatula to gently fold in the chocolate chips to avoid breaking them up.
- Beat egg whites until stiff peaks form to ensure a stable, fluffy meringue topping.
- Allow bars to cool completely before slicing to ensure clean cuts and the bars hold their shape.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
